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Categories:Viewed: 71 - Published at: 2 years ago
Ingredients
- 1/4 c. butter
- 1/4 tsp. pepper
- 1/4 tsp. salt
- 2 whole shallots, chopped
- 1/2 c. vermouth or Chablis
- 1/2 c. beef broth
- 1/4 tsp. cornstarch
- 2 Tbsp. tomato sauce
- 1 tsp. tarragon
- 1 tsp. parsley, chopped
- 1 lb. mushrooms, thinly chopped
Method
- Melt butter in skillet.
- Add mushrooms, salt and pepper. Saute briefly.
- Add chopped shallots and dry white wine.
- Mix together.
- Cook over low heat until wine is reduced by half, about 10 minutes.
- Mix together beef stock and cornstarch.
- Add to skillet with tomato sauce, parsley and tarragon.
- Simmer uncovered until it bubbles slightly.
- Serve with venison or other game.
