Red wine and wild mushroom sauce Recipe | Food Network UK
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Cooking tools:
- Skillet
- Stove
- Chef's knife
- Cutting board
- Wooden spoon
Ingredients
- 1 tbsp unsalted butter
- Extra-virgin olive oil
- 2 shallots, minced
- 900g assorted mushrooms, such as crimini, oyster, shiitake, chanterelle, or white, trimmed and sliced
- Leaves from 2 fresh thyme sprigs
- 120ml Cabernet Sauvignon
- 60ml reserved beef stock (drippings from roast) or low-sodium tinned stock
- 60ml double cream
- Sea salt
- freshly ground black pepper
- 1 tbsp minced fresh chives
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