This deeply flavored brown mushroom sauce is reminiscent of the classic bordelaise sauce but made in a fraction of the time. It's virtually fat-free--another plus. This sauce garnered our highest rating in the Test Kitchens. Try it with beef, lamb, venison, or pork.
Combine wine, shallots, and vinegar in a medium skillet. Bring to a boil; cook until thick (about 3 minutes). Reduce heat to medium. Add broth, Worcestershire, tomato paste, and rosemary; cook 1 minute. Add mushroom mixture; cook 3 minutes, stirring constantly. Stir in mustard.
I read the reviews so I changed the amount of vinegar to 1/3 a table spoon. I used 3 table spoons of flour. I kept everything else just as described in recipe. The sauce is perfect and so good. I will use it again, Love it.
The recipe is close. There is too much vinegar (start with half of what the recipe calls for) and thickening did not go well; needed much longer cooking than called for and a bit more flour.
I tried it again, doubling the flour and halving the vinegar. Better, but not amazing.
this was tasty, served it with the classic beef tenderloin recipe. my shallots were chopped finely, but were still crunchy....so while i roasted the meat i put it in a mini crockpot and it softened them up. i will saute longer next time. used a sutter home sweet red wine. used a mix of shiitake, portabello, and white mushrooms, all diced small. doubled recipe as previously mentioned.
I only rate this a 5 if you take out the type of mushroom. I soaked them like the box said, but they were truly wonky and smelled awful. I had to fish them out at the last minute. Any other type would be fine. Maybe it was a bad batch. Having said that, the sauce was excellent and we are having it again tonight!
This sauce is so good I wish I had doubled the recipe. Two of us finished the it on broiled Flank steak. Definite saver to my recipe box. No alterations were necessary. I think any type of mushrooms will be good.
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