Ingredients
- 1/2 cup beef broth
- 1 tablespoon Dijon mustard
- 1 tablespoon tomato paste
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
- 3 tablespoons olive oil
- 1 yellow onion, diced
- 2 garlic cloves,minced
- 1 1/2 pounds mushrooms, quartered (button mushrooms)
- 2/3 cup red wine
- 1 tablespoon thyme, chopped (or 1 teaspoon dried thyme)
- 1 tablespoon parsley, chopped (or 1 teaspoon dried parsley))
How to Make
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Step 1: In a bowl whisk together the broth, mustard, tomato paste, salt and pepper until smooth and set aside.
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Step 2: In a skillet over medium high heat heat the olive oil add the onions and cook for 5 minutes or until softened. Add the garlic and saute for another 2 minutes. Add the mushrooms and saute for another 5 minutes or until golden brown.
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Step 3: Raise the heat to high and add the wine and cook, stirring and scraping the browned bits from the bottom of the pan with a wooden spoon until the wine evaporates (5 minutes). Stir in the broth mixture and educe the heat to a simmer and cook until slightly thickened (2-3mnutes). Stir in thyme and parsley.
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Step 4:
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Step 5: ***Suggestions for serving: over steak or just as a side.
We hope you enjoy this recipe!
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