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Wild Mushroom Sauce


1 T extra virgin olive oil
1 large shallot, finely chopped (1/3 cup)
1 garlic clove, minced (1 tsp)
8 oz various wild mushrooms (such as shiitake, cremini, oyster), cut into think slices
1/4 cup dry sherry
14 oz beef broth of your choosing [homemade, canned, or made with bullion cubes]
1 T cornstarch
1 t herbs de Provence
1 T finely chopped fresh Italian parsley leaves
salt/freshly ground black pepper


Prep: 10 minutes
Cook: 20 minutes

Serves 4

Heat oil over medium-high heat; add shallot and garlic. Cook about two minutes until tender. Reduce heat to medium; add mushrooms and cook 7 minutes until tender and liquid evaporates, stirring occasionally. Remove from heat. Stir in sherry.

Return pan to heat, cooking mushroom mixture to boiling 1 minute or until liquid evaporates. In small bowl, whisk broth and cornstarch until blended. Add broth mixture to skillet; stir in herbs de Provence. Cook over medium-high heat 7 minutes or until sauce reduces and thickens; stirring frequently. Stir in parsley and salt and pepper to taste. Spoon mushroom sauce over steaks to serve.

This recipe reminds me of tastes in the English countryside when, after letting the sheep cross in front of you, you pull off the road for some hearty Pub food! With the meat of your choice and blanched fresh vegetables, this sauce makes for a welcome interlude to a busy day!

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