Burgundy Mole Sauce

Name: Burgundy Mole Sauce
Yield: 2/3 cup
Ingredients: 1 cup sliced fresh shiitake or portobello mushrooms; 8 garlic cloves, chopped; 2 tablespoons olive oil; ½ cup dry red wine; 1 (10 1/2-ounce) can condensed beef broth, undiluted; ⅓ cup soy sauce; 1 tablespoon semisweet chocolate morsels

1 Rating
1 Review

By Mike Thompson

Recipe by Southern Living July 1998

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Recipe Summary

Yield:

2/3 cup

Ingredients

1 cup sliced fresh shiitake or portobello mushrooms
8 garlic cloves, chopped
2 tablespoons olive oil
½ cup dry red wine
1 (10 1/2-ounce) can condensed beef broth, undiluted
⅓ cup soy sauce
1 tablespoon semisweet chocolate morsels

Directions

Step 1
Sauté sliced mushrooms and chopped garlic in hot oil until crisp-tender; drain. Stir in red wine and remaining ingredients. Bring mixture to a boil. Reduce heat, and simmer, stirring occasionally, 30 minutes.

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Source

Cuz's Uptown Barbecue, Pounding Mill, Virginia

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ChelleyBones

06/09/2009

I have tried another recipe similar to this in the past and it did not turn out anything like this. I was so happy with the end result. It went so well with the steak. I ended up using the portobello mushrooms. Yummy!

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Burgundy Mole Sauce

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Recipe Summary

Ingredients

Directions

Source

Reviews (1)

All Reviews for Burgundy Mole Sauce

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Burgundy Mole Sauce

Gallery

Recipe Summary

Ingredients

Directions

Source

Reviews (1)

All Reviews for Burgundy Mole Sauce