You don't need to have cooked a beef roast to make this full-bodied sauce. The richness comes instead from sautéed mushrooms and red wine. Spoon the sauce over steak or a baked potato topped with blue cheese.

Hannah Klinger
This Story Originally Appeared On cookinglight.com

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Greg DuPree

Recipe Summary

Yield:
Serves 4 (serving size: about 1/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter with olive oil in a medium skillet over medium-high. Add mushrooms, 1 tsp. minced fresh rosemary, salt, and pepper; sauté 6 minutes. Add wine, chicken stock, and cornstarch; cook 3 to 4 minutes, stirring occasionally. Sprinkle with 1/2 tsp. minced fresh rosemary.

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Nutrition Facts

79 calories; fat 4g; saturated fat 2g; mono fat 0g; poly fat 0g; protein 3g; carbohydrates 3g; fiber 1g; cholesterol 0mg; iron 0mg; sodium 111mg; calcium 0 1% DV; potassium 0 6% DV; sugars 1g; added sugar 0g.
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