Simple sautéed mushrooms are made sumptuous with the addition of red wine and rich mushroom or beef broth in this easy mushroom sauce recipe. Serve with steak or stir in a little sour cream and serve over egg noodles for a meat-free mushroom Stroganoff. Source: EatingWell Magazine, September/October 2014

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Ingredients

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Directions

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  • Heat oil in a large skillet over medium-high heat. Add onion and cook, stirring, until starting to brown, 3 to 5 minutes. Add thyme, flour, salt and pepper and stir to coat. Cook, stirring, for 1 minute more. Add mushrooms, broth and wine and bring to a boil. Reduce heat to maintain a lively simmer and cook, stirring, until the sauce has thickened and the mushrooms are cooked through, 12 to 15 minutes more. Remove from heat and stir in butter.

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Tips

Make Ahead Tip: Cover and refrigerate for up to 3 days; reheat before serving.

Nutrition Facts

115 calories; 6.5 g total fat; 2.3 g saturated fat; 8 mg cholesterol; 254 mg sodium. 573 mg potassium; 7.4 g carbohydrates; 1 g fiber; 3 g sugar; 3.1 g protein; 119 IU vitamin a iu; 2 mg vitamin c; 32 mcg folate; 30 mg calcium; 1 mg iron; 16 mg magnesium;

Reviews (1)

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  • 5 star values: 1
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Rating: 5 stars
11/03/2014
Really good flavor! Delicious mushroom flavor. I used Cabrenet Franc full bodied dry red wine and it really brought out the mushroom flavor. Pros: Low in calories. Delicious! Cons: No protein. Suggest adding fried tofu or lentils. Read More