Zutaten für Chianti Mushroom Sauce
- Portabella Mushroom
- Unsalted Butter
- Instant Oxo
- Plain Flour
- 1/2 cup Chianti wine
- 1/2 cup water
- Salt And Pepper
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Zubereitung von Chianti Mushroom Sauce
- Clean and remove the stems from the 2 large portabello mushrooms. Peel the skin from the mushroom caps.
- Finely slice the mushroom stems and cut the caps into 1/2-inch strips.
- Melt 2 tablespoons of butter in a medium saucepan over low heat. Add the sliced mushrooms and cook, stirring occasionally, until softened (about 5-7 minutes).
- Pour in 1/2 cup of Chianti wine, stirring gently to incorporate.
- Simmer until the wine has reduced by half (about 3-4 minutes).
- In a small bowl, whisk together 1/4 cup of stock and 1 tablespoon of flour with 1/2 cup of water until smooth.
- Gradually whisk the stock mixture into the simmering mushrooms, stirring constantly.
- Reduce heat to low and continue to simmer gently, without boiling, for another 2-3 minutes. Season with 1/4 teaspoon of black pepper and 1/4 teaspoon of salt.
- Once the sauce is smooth and creamy, serve immediately over your favorite steak, fried potatoes, or toasted bread.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
3g
Fat
6g
Carbs
1g
