Mushroom-Port Sauce

By John, 3 January, 2014
Description

Mushroom-Port SauceI created this one snowy night to accompany a steamed cauliflower. Normally I do a cheese sauce with cauliflower, but we had other cheese in the dinner, and I wanted a warm, earthy tone.

I had mushrooms, and port or Madeira are a great accompaniment to sauteed mushrooms; the rest of the recipe just came together on its own.

This was easy, attractive, and delicious!

Yield
6 Servings
Preparation time
20 minutes
Ingredients
12 oz mushrooms (cleaned and sliced)
1⁄2 Onion (sliced thin)
3 T Butter
1 1⁄2 T Flour
3⁄4 c Beef Stock (hot)
3⁄4 c Port Wine
1 pn Thyme (generous)
1 pn Black Pepper (generous)
Instructions
  1. Saute the mushrooms in half the butter. Set aside.
  2. Melt the remaining butter in a skillet, and saute the onions until they start to brown.
  3. Add the flour and stir to mix evenly.
  4. Stir in the beef stock and the port to make a sauce.
  5. Bring to a boil, then add the thyme.
  6. Stir in the sauteed mushrooms from Step 1.
  7. Add the pepper and simmer a moment. Serve hot.