Ingredients Jump to Instructions ↓

  1. 4 cups 948ml Rich beef, veal, or poultry broth

  2. 3 cups 711ml Full-bodied zinfandel wine

  3. 2 tablespoons 30ml Minced shallots or green onions

  4. 4 tablespoons 60ml Butter

  5. 1/2 lb 227g / 8oz Boletes* - (to 1) - chopped

Instructions Jump to Ingredients ↑

  1. * Alternate Mushrooms: Shaggy Parasol Mushroom In a heavy saucepan, reduce the broth and wine over high heat until it starts to thicken, then lower the heat and reduce to 1 1/2 or 2 cups. Remove from the heat.

  2. Saute the shallots in the butter in a saucepan. Raise the heat. Add the mushrooms and saute until most of the juice evaporates. Add the reduced broth and wine mixture.

  3. To use this sauce with steak, deglaze the pan with red wine or brandy and add to the sauce.

  4. This recipe yields about 2 1/2 cups.


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