- 1 tablespoon butter
- 1/3 cup finely chopped shallot or onion
- 8 ounces (about 3 cups) fresh white mushrooms, cleaned, trimmed and quartered
- 1/2 cup beef broth
- 1/2 cup dry red wine
- 1 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme leaves
- 4 boneless sirloin steaks, grilled (about 8 ounces each)
In medium-sized skillet, over medium heat, melt butter. Add shallot; cook and stir until soft, about 2 minutes. Add mushrooms; cook and stir until barely tender, about 2 minutes. Stir in beef broth, wine and thyme. Turn heat to high; cook, stirring occasionally, to blend flavors, about 4 minutes. Spoon sauce over steaks and serve immediately.
For a vegetarian version of this elegant dish, substitute vegetable broth for the beef broth in the sauce and serve over grilled large portabella caps.
Recipe reprinted by permission of Mushroom Council. All rights reserved.
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