Recipe of Yakitori Sauce

Mushroom Sauce

It's the perfect blend but you don't have time to prepare a fresh marinade?

Recipe Summary Mushroom Sauce

Since this savory sauce uses beef broth, instead of the pan drippings, it can be made ahead. Add arrowroot only when ready to serve. I usually use white mushrooms; I have also used chanterelles.

Ingredients | Yakitori Sauce

2 cups fresh sliced mushrooms

¼ cup butter

1 tablespoon butter

1 tablespoon shallots, minced

½ cup chopped mushrooms

½ teaspoon dried thyme

1 bay leaf

¼ cup red wine

2 cups beef broth

1 tablespoon arrowroot powder

salt to taste

freshly ground black pepper

Directions

In a medium saute pan, melt 1/4 cup butter over medium heat. Add sliced mushrooms; cook and stir until soft. Remove mushrooms from pan, and set aside.

Add 1 tablespoon butter to pan, and melt . Add shallots; cook and stir until translucent. Add mushrooms, and cook until soft. Add thyme, bay leaf, and red wine. Reduce.

In a small bowl, dissolve arrowroot in 1/4 cup cold beef broth. Stir remaining broth into sauce, and bring to a boil. Whisk in arrowroot mixture, and stir until thick. Add reserved mushrooms. Season to taste with freshly ground black pepper and salt.

Info | Yakitori Sauce

prep: 5 mins cook: 15 mins total: 20 mins Servings: 4 Yield: 2 cups

TAG : Mushroom Sauce

Side Dish, Sauces and Condiments Recipes, Sauce Recipes,