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Add a photoRaciónes: 12
Ingredientes
- 3 Tbsp. Extra virgin olive oil
- 1/2 c. Red Wine, Dry Burgundy Recommended
- 2 Tbsp. Garlic, Finely Minced
- 1 Tbsp. Unsalted Butter
- 8 ounce Button Mushrooms, Sliced 1/8" Thick
- 2 Tbsp. Demi Glace, Optional Coarse Salt, To Taste Fresh Grnd Black Pepper, To Taste
Direcciones
- Heat the extra virgin olive oil in a medium skillet set over medium-high heat till bubbling and warm, about 1 minute. Remove skillet from heat; add in the wine, garlic, butter, mushrooms, parsley, and optional demi-glace. Season with salt and pepper. Return to heat, and cook, stirring often, till mushrooms are tender and the sauce is thick and reduced sufficient to coat the back of a wooden spoon, 5 to 7 min. Store in an airtight container, refrigerated, up to 1 week.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 15g | |
| Recipe makes 12 servings | |
| Calories 48 | |
| Calories from Fat 38 | 79% |
| Total Fat 4.34g | 5% |
| Saturated Fat 1.08g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 1mg | 0% |
| Potassium 18mg | 1% |
| Total Carbs 0.66g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.07g | 0% |
| Protein 0.1g | 0% |
