Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 3 tbsp. Hy-Vee Select olive oil | ||
| ¼ c. minced shallot | ||
| ½ tsp. Hy-Vee dried thyme | ||
| 12 oz. fresh sliced mushrooms | ||
| 3 tbsp. Hy-Vee butter, divided | ||
| 2 tbsp. Hy-Vee all-purpose flour | ||
| 1 tbsp. Hy-Vee tomato paste | ||
| ¼ c. dry red wine | ||
| 1 c. Hy-Vee reduced-sodium beef broth | ||
| 1 tsp. Hy-Vee soy sauce | ||
| 1 tsp. Hy-Vee Worcestershire sauce | ||
| Hy-Vee salt and Hy-Vee pepper, to taste |
Directions
- In a large skillet, heat olive oil over medium-high. Add shallot and thyme and cook until shallot is soft, about 3 to 5 minutes, stirring frequently.
- Stir in mushrooms; cook until golden. Add 2 tablespoons butter, flour and tomato paste. Stir to coat. Add wine and cook until nearly evaporated. Stir in broth, soy sauce and Worcestershire sauce. Simmer until thickened, about 3 to 4 minutes.
- Add remaining tablespoon of butter and season with salt and pepper. Serve immediately.
Nutrition facts
Servings
110 Calories per serving
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 10mg
- Sodium: 115mg
- Total Carbohydrates: 5g
- Protein: 2g
Daily Values
0%
Vitamin A 4%
0%
Vitamin C 4%
0%
Iron 4%
0%
Calcium 0%
Recipe Source:
Main Dish Media.