Ingredients

• 0.25 cups butter
• 2 cups fresh sliced white mushrooms
• 1 tablespoon butter
• 1 tablespoon shallots , minced
• 0.5 cups chopped white mushrooms
• 0.25 cups red wine
• 0.5 teaspoons dried thyme
• 1 bay leaf
• 2 cups beef broth
• 1 tablespoon arrowroot powder or cornstarch
• salt to taste
• freshly ground black pepper

Instructions

1. 1 Melt 1/4 cup butter in a medium pan over medium heat. Add 2 cups sliced mushrooms; sauté until soft. Remove mushrooms from pan; set aside.
2. 2 Add 1 tablespoon butter to the pan. Add shallots; cook and stir until translucent. Add ½ cup chopped mushrooms and cook until soft. Stir in red wine, thyme, and bay leaf; simmer until sauce reduces a little, about 1 minute.
3. 3 Dissolve arrowroot in 1/4 cup cold beef broth. Stir remaining broth into sauce; bring to a boil. Whisk in arrowroot mixture, and stir until thick. Add reserved mushrooms. Season to taste with salt and freshly ground black pepper.

Nutrition per serving