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Feb 25, 2015

SAUTE'D MUSHROOOMS

This is wonderful on steak, especially a pan-seared filet

SERVES: 4

INGREDIENTS:

8                Fresh white mushrooms, wiped clean and sliced
1 small        Onion, peeled and very thinly sliced
2 TBSP       Butter
8 oz.           Good red wine
2                 Beef bouillon cubes
                   Salt and fresh ground pepper to taste
                

DIRECTIONS:

In a small skillet, melt butter over medium heat.  Sauté onions and mushrooms 4-5 minutes until tender.  Remove from skillet to a bowl and set aside. 

Add wine and bouillon cubes to skillet – press cubes with back of a spoon and stir until dissolved - cook over medium/low heat until wine is reduced by half, stirring occasionally to make sure bouillon has dissolved.  Return onions/mushrooms and any juices to skillet and cook about a minute.  Season to taste with salt and pepper.


Spoon over steak or roast beef.