Woodland Mushroom Sauce
Makes 4 1/2 cups
- 4 cups beef stock
- 1 oz. dried woodland mushrooms, rehydrated, drained
- 1/4 cup dry red wine
- 1 tbsp. balsamic vinegar
- 1 tbsp. snipped fresh thyme
- - salt and pepper, to taste
In small saucepan, combine all ingredients; simmer until heated through. Serve as a sauce for beef.
Good to Know:
- If desired, trim some of the larger mushrooms before adding to sauce.
- Sauce may be prepared 1 day in advance and stored, covered, in the refrigerator.