(serving size: 1/4 cup)
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
Mince garlic clove and set aside for 15 minutes before adding to pan. Cook shallot or onion 3-4 minutes in small amount of olive oil in sauté pan. Stir in mushrooms, some of the stock, cover and cook until soft (3-4 minutes). Add remaining broth and simmer. Whisk in mustard and tomato paste. Add wine and bring to boil. Return to simmer and add garlic, thyme, and salt and pepper. Cook a few minutes over high heat until sauce thickens (it’s best cooked down). This is easily made ahead of time, and it freezes well. Leftover is great in Shepard’s pie and pasta sauces.
The recipe works with any mushroom (the more the better), but I like to use Portobello & Cremini combination with beef and Cremini/white mushrooms with poultry and pork.