Spoon this decadent mushroom sauce over meat and mashed potatoes.
Or, do you need any excuse to uncork a new bottle?
you might’t go wrong with apinot noir, a cabernet sauvignon, or a merlot.
Photographer: Kelsey Hansen, Food Stylist: Annie Probst, Prop Stylist: Natalie Ghazali
Add the salt and pepper.
Continue to cook the mushrooms until the juices evaporate.
Simmer with wine and rosemary:
Add the wine and rosemary.
Photographer: Kelsey Hansen, Food Stylist: Annie Probst, Prop Stylist: Natalie Ghazali
Bring to a simmer.
Spoon cooked sauce over entree:
Cook for 3 minutes.
Pour or spoon the sauce over the cooked meat.
Photographer: Kelsey Hansen, Food Stylist: Annie Probst, Prop Stylist: Natalie Ghazali
This can include shiitake mushrooms, hen of the woods, wild mushrooms, or morels.
Make it creamy.Stir in a splash of cream before serving this sauce for a richer, thicker version.
It should stay fresh for approximately four days.
Photographer: Kelsey Hansen, Food Stylist: Annie Probst, Prop Stylist: Natalie Ghazali
To freeze this sauce, let it cool completely.
Seal the bag and label it with the date.
The sauce should last in the freezer for about three months.
Photographer: Kelsey Hansen, Food Stylist: Annie Probst, Prop Stylist: Natalie Ghazali
The wine reduces, meaning water evaporates as steam and the liquid thickens into a rich sauce.
Yes, you’re free to use old wine in cooking.
2,000 calories a day is used for general nutrition advice.
