Recipe: Annie’s Best Easy Mushroom & Wine Sauce
Annie’s Best Easy Mushroom & Wine Sauce
This sauce is very quick, easy and an elegant addition to pork chops, beef or chicken.
Having canned, low-sodium broths and stocks in my pantry is more convenient and practical than making my own from scratch. Not only does it save time and money, it saves space in my freezer.
1- 14 ounce can of low-sodium beef broth
3/4 cup Marsala Wine
2- 4 ounce cans of mushrooms-drained; or one cup sliced, fresh mushrooms
1/4 teaspoon fresh, ground pepper
Sauce Thickener: (see recipe: Cooking from Scratch: Lump Free Gravies, Sauces and Soups)
To make Easy Mushroom & Wine Sauce
In a large saute pan:
Add beef broth and Marsala wine.
Heat until mixture begins to slowly simmer. Simmer for about 8-10 minutes.
Add sauce thickener and whisk until well incorporated into the sauce.
Cook for at least 3-5 minutes, to remove any raw flour taste. (Taste the sauce to ensure there is no longer any raw flour taste. Sauce should be smooth and flavorful. If you’re a pepper lover, add more to taste!) Add mushrooms and heat for 3 minutes.
Turn off heat and serve.
Serve over pork, beef or chicken.