Mushroom Sauce, Red Wine Reduction
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
4 fl oz Red Wine 16 oz Dole Sliced Baby Portobello Mushrooms (by ALEDA*) 7.5 tbsp Sartori Classic Grated Parmesan Cheese 8 fl oz Heavy Whipping Cream 2 tbsp Extra Virgin Olive Oil 1 tbsp Butter, salted 1 tsp Thyme, ground 1 cup (8 fl oz) Chicken Broth
1. Heat butter, olive oil, garlic, thyme, salt & pepper in a skillet
2. Add mushrooms, stir and cover (stir occasionally) about 10 minutes on medium
3. After mushrooms have softened up a bit, add the red wine and reduce on high until it's almost gone
4. Stir (deglaze pan) and reduce heat
5. Add cream mixed with the chicken broth and heat up for about 5 minutes
6. Add grated Parmesan cheese and reduce mixture until it thickens up a bit.
Serving Size: 6 generous servings
2. Add mushrooms, stir and cover (stir occasionally) about 10 minutes on medium
3. After mushrooms have softened up a bit, add the red wine and reduce on high until it's almost gone
4. Stir (deglaze pan) and reduce heat
5. Add cream mixed with the chicken broth and heat up for about 5 minutes
6. Add grated Parmesan cheese and reduce mixture until it thickens up a bit.
Serving Size: 6 generous servings
Nutritional Info Amount Per Serving
- Calories: 298.5
- Total Fat: 25.8 g
- Cholesterol: 72.9 mg
- Sodium: 433.3 mg
- Total Carbs: 5.7 g
- Dietary Fiber: 0.9 g
- Protein: 8.5 g
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