Red Wine Reduction Sauce with Mushrooms & Rosemary

By MJH

Sauce for Steaks

Ingredients

• 16 oz. portobello mushrooms, sliced (crimini is a great alternative)
• 3 cups of good red wine (a Rioja and Malbec have proven to be amazing!)
• 2 cap fulls red wine vinegar
• 1 bay leaf
• 1.5 tsp. sugar
• 1 tbsp. olive oil
• 1 tsp. salt, parted
• black pepper to taste
• Rosemary Sprigs

Preparation

Step 1

Wash and pat dry mushroom.

In non-stick 10″ skillet, heat olive oil and add mushrooms and bay leaf.

Add pinch of salt to mushrooms and cook them on medium heat.

Cook mushrooms, stirring slowly for 5 minutes or until semi-cooked.

In separate sauce pan, add wine, remaining salt, pepper and bring to a boil.

Whisk constantly. Stir in mushrooms.

Whisk in sugar and red wine vinegar.

Add rosemary sprigs.

Reduce heat to low and cook for an additional 30-45 minutes until sauce has reduced to 2 cups or wine has thickened up to semi-thick sauce.

Remove from heat.

To serve, pour over steaks or make liquid bed on individual plate and place steak on top.