Red wine mushroom sauce

 

 

 

Ingredients (serves 4)

• 50g butter
• 200g cup mushrooms, thinly sliced
• 1 tbs plain flour
• 125ml (1/2 cup) red wine
• 125ml (1/2 cup) chicken stock
• 2 tsp tomato paste

Method

1. Melt the butter in a large frying pan over medium-high heat. Add the mushroom and cook, stirring, for 2 minutes or until tender.

2. Add the flour and stir until well combined. Add the wine, stock and tomato paste, and stir until well combined. Bring to the boil, then reduce heat to medium.

3. Simmer for 3-4 minutes or until the sauce thickens slightly. Season with pepper.

Notes

• Serves 4 as an accompaniment.

  Serving tip: Serve with steaks or roast chicken.

  Know-how: Store in the fridge in a paper bag for up to three days. Wipe with a damp cloth before use.

  Top mash with sauteed sliced mushroom, garlic and thyme. Serve with pan-fried chicken.

  Mushrooms are a good source of niacin (B3) and riboflavin (B2).