MUSHROOM - RED WINE SAUCE
4 servings
2 tablespoons unsalted butter
1 pound mushrooms, thinly sliced
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
3/4 cup red wine
1 tablespoon chopped fresh rosemary
Melt butter in large skillet or saucepan over medium-high heat. Add mushroom slices and cook until they release their juices and soften, 5-7 minutes.
Add the salt and pepper. Continue to cook until juices evaporate.
Add wine and rosemary. Bring to a simmer. Cook 3 minutes.
Pour or spoon sauce over cooked meat.
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MUSTARD HORSERADISH CREAM SAUCE
1/3 cup Dijon mustard
1/3 cup sour cream
1/4 cup mayonnaise
1/4 cup well-drained prepared white horseradish.
Whisk all in a small bowl. Refrigerate covered overnight.
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HORSERADISH SAUCE FOR BEEF
Makes 1-3/4 cups
1/2 cup prepared horseradish, drained well
1 cup sour cream
1/2 cup mayonnaise
2 tablespoons lemon juice
1 teaspoon Dijon mustard
3/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon white pepper.
Mix all in medium-size bowl, cover and refrigerate overnight.
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MUSHROOMS WITH WHITE WINE
1/3 cup butter
1 pound medium mushrooms
1/4 teaspoon seasoning blend (your choice, maybe depending on whether you use sauce for beef or chicken)
1/8 teaspoon garlic powder
1/3 cup dry white wine
Melt butter in large skillet. Add mushrooms and stir gently. Sprinkle with seasonings.
Cover and cook over low heat 5 minutes or until tender, stirring occasionally.
Add wine. Cover and continue cooking over low heat 5 minutes. Makes 4-6 servings.