Ingredients
1 tbsp butter
2 tbsp shallot, minced
1 tsp minced garlic (optional)
3 tbsp butter
2 cups sliced fresh mushrooms
1 cup beef broth
⅓ cup red wine
2 tsp SIDS HOT WORCESTER SAUCE
1 bay leaf
¼ tsp chopped fresh thyme, or to taste
SIDS SALT & PEPPER to taste
1 tbsp cornflour
2 tbsp cold water
shake of NY cut pepper
Directions
Melt 1 tablespoon of butter in a skillet over medium heat. Stir in the garlic and shallot and cook until the shallot has softened and turned translucent, about 3 minutes. Add the remaining 3 tablespoons of butter, then stir in the mushrooms once the butter has melted. Cook and stir the mushrooms until they begin to soften, about 5 minutes.
Pour in the beef stock, wine, SIDS HOT WORCESTER SAUCE, season with the bay leaf and thyme and bring to a simmer over medium-high heat. Once simmering, season to taste with SIDS SALT & PEPPER, reduce the heat to medium-low and continue to cook, uncovered, until the sauce reduces slightly, about 30 minutes. Dissolve the cornflour in the cold water and stir into the simmering sauce until thickened. Remove the bay leaf before serving.
Serve with a shake of New York Cut pepper.
