This recipe is part of the recipe for New York Strip Steaks with Wild Mushroom Sauce
Makes 3 cups
|3||tablespoons olive oil|
|8||ounces assorted wild mushrooms, sliced|
|8||ounces button mushrooms, sliced|
|1-1/2||teaspoons minced fresh basil leaves|
|1-1/2||teaspoons minced fresh thyme leaves|
|3||cups beef broth, divided|
|1-1/2||cups sliced green onions and tops|
|2||tablespoons minced parsley|
|Salt and hot pepper sauce to taste|
- Heat oil in large skillet over medium heat until hot. Add mushrooms, basil and thyme; cook and stir 5 minutes or until mushrooms release liquid. Cook 10 more minutes, stirring occasionally, until mushrooms turn brown and all liquid is evaporated.
- Add 2-3/4 cups broth and green onions; bring to a boil. Reduce heat to medium and simmer, uncovered, 10 to 12 minutes or until broth is reduced by one-third.
- Combine cornstarch and remaining 1/4 cup broth in small cup. Add to mushroom mixture. Boil, stirring constantly, 1 to 2 minutes or until thickened. Stir in parsley, salt and hot pepper sauce.
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