Mushroom Sauce

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This easy mushroom sauce is excellent with steak or roast beef. Try and get the mushrooms nice and caramelized, it will give the sauce a great color. Even better is if you use the same pan where you fried your steaks. All those great little bits left behind, will allso give your sauce flavor and color. Fresh mushrooms are great here, but don't hesitate to use canned.




1 cup sliced mushrooms, (or more)
1 tablespoon butter
1 tablespoon olive oil
splash of Worcestershire sauce
1/2 cup dry red wine
1 cup beef broth**
1 teaspoon cornstarch
3 tablespoons cold water
salt and pepper, to taste


Sauté mushrooms in butter and oil for 3 to 5 minutes, stirring occasionally; add a splash of Worcestershire sauce ,add red wine and simmer for a few minutes. Add beef broth and simmer to reduce a bit, about 5 minutes. Combine cornstarch and cold water and whisk until smooth. Stir into the mushrooms until well blended. Season to taste and simmer for about 1 minute, until thickened. If too thick, add a little more broth. Add salt and pepper to taste.


***if you have pan fried steak before, do not wash out the pan, sauté the mushrooms after, this saves all the good bits for the sauce, and will help make it darker too.

**boiling water and a bouillion cube, works fine

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