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Ingredients
- 1 tablespoon olive oil
- 1 cup sliced mixed wild mushrooms
- 1/2 cup julienned red onion
- 1/2 cup diced red tomatoes
- 1 tablespoon minced garlic
- 1 tablespoon chopped fresh Italian parsley
- 1 teaspoon chopped fresh rosemary leaves
- 1 cup low-sodium chicken stock
- 4 to 8 tablespoons (1/2 to 1 stick) butter, cut into tablespoons
Details
Servings 4
Preparation
Step 1
In a skillet over medium-high heat, add oil. Add mushrooms, onion, tomatoes, garlic, parsley and rosemary and cook until vegetables soften. Add chicken stock and 4 tablespoons butter. Reduce heat and bring to a simmer. Cook until sauce thickens. If desired, add additional butter, a tablespoon at a time, until desired consistency.
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