Recipe of Shadow Benny Sauce

Mushroom Sauce

Björn ulvaeus and benny andersson.

Recipe Summary Mushroom Sauce

Since this savory sauce uses beef broth, instead of the pan drippings, it can be made ahead. Add arrowroot only when ready to serve. I usually use white mushrooms; I have also used chanterelles.

Ingredients | Shadow Benny Sauce

2 cups fresh sliced mushrooms

¼ cup butter

1 tablespoon butter

1 tablespoon shallots, minced

½ cup chopped mushrooms

½ teaspoon dried thyme

1 bay leaf

¼ cup red wine

2 cups beef broth

1 tablespoon arrowroot powder

salt to taste

freshly ground black pepper

Directions

In a medium saute pan, melt 1/4 cup butter over medium heat. Add sliced mushrooms; cook and stir until soft. Remove mushrooms from pan, and set aside.

Add 1 tablespoon butter to pan, and melt . Add shallots; cook and stir until translucent. Add mushrooms, and cook until soft. Add thyme, bay leaf, and red wine. Reduce.

In a small bowl, dissolve arrowroot in 1/4 cup cold beef broth. Stir remaining broth into sauce, and bring to a boil. Whisk in arrowroot mixture, and stir until thick. Add reserved mushrooms. Season to taste with freshly ground black pepper and salt.

Info | Shadow Benny Sauce

prep: 5 mins cook: 15 mins total: 20 mins Servings: 4 Yield: 2 cups

TAG : Mushroom Sauce

Side Dish, Sauces and Condiments Recipes, Sauce Recipes,