Iron Reef
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Sauces & Seasonings

Mushroom Sauce

A savory sautéed mushroom and white wine pan sauce for steak, chicken or pork.

5 minPrep
12 minCook
4Servings

Ingredients

  • Cooking spray
  • 1 package (8 oz) sliced mushrooms
  • 1 small shallot, minced
  • 1 teaspoon chopped fresh thyme
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup dry white wine
  • 2 teaspoons cornstarch
  • 1/8 teaspoon black pepper
  • 1 tablespoon extra-virgin olive oil

Steps

  1. Heat a large skillet over medium-high heat and coat it with cooking spray. Cook the mushrooms and shallot 6 minutes, until browned and the liquid is gone. Stir in the thyme.
  2. Whisk the broth, wine, cornstarch and pepper together and add to the pan. Bring to a boil and cook 1 minute, until thickened.
  3. Take the pan off the heat and stir in the olive oil.
Heart-healthy notes

Lightened: a tablespoon of olive oil replaces 2 tablespoons of butter, the salt is gone, and the broth is low-sodium. A shallot adds depth.

Note: Let the sauce bubble so the cornstarch thickens it. Great with steak, roasted chicken or pork, or over brown rice. Adapted from Cooking Light.

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