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.