Preparation
Step 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.
Step 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.
Step 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.
©allrecipes
Ingredients
¼ cup butter
2 cups fresh sliced white mushrooms
1 tablespoon butter
1 tablespoon shallots, minced
½ cup chopped white mushrooms
¼ cup red wine
½ teaspoon dried thyme
1 bay leaf
2 cups beef broth
1 tablespoon arrowroot powder or cornstarch
salt to taste
freshly ground black pepper