Woodland Mushroom Sauce

Makes 4 1/2 cups
None Specified

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.