12 Feb 2013

The Author

Sheryl Goldstein
Sheryl is the founder of The No Gluten Solution: Feeding Family and Friends, which is the culmination of her talents, skills, and her personal desire to develop an effortless style of cooking good food, making her guests comfortable, and always having an excuse for a dinner party.

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Mushroom Sauce

I love the way this sauce looks poured over the sliced fillet—it adds a touch of elegance to the dish. Sometimes I like to add a little heavy cream to the sauce, which will make it richer and more decadent, and if not tonight, when? Don’t limit your use of the sauce to this menu; since this makes more than enough, you can use it on any meat or poultry dish, or even in an omelet.

Any combination of mushrooms will taste great prepared this way. The ones included here are found easily in most markets.

Ingredients
1 tablespoon butter
1 tablespoon olive oil
1 crushed garlic clove
1/4 cup finely chopped shallots
1 cup shitake mushrooms, stems removed
1 cup thinly sliced crimini mushrooms
1 cup thinly sliced button mushrooms
1 cup dry red wine
1 teaspoon Dijon mustard
Salt and pepper to taste
1/2 cup organic beef broth
1 tablespoon chopped parsley
Optional: 1/4 cup heavy cream

Equipment Needed: large skillet, gravy boat or bowl

Instructions:
• Melt butter and oil in skillet over medium-high heat.
• Add the garlic clove and shallots. Sauté for 5 minutes.
• Add the mushrooms to the skillet and cook until reduced in size by half.
• Add the red wine and increase the heat to high. Reduce wine by half.
• Lower the heat and add the Dijon mustard, salt, pepper, and organic beef broth.
• Cover and simmer for 30 minutes.
• Remove the garlic clove and add the optional cream.
• Stir in the parsley and spoon over the fillet. Serve remaining sauce on side.
Set bowl aside until ready to serve. To reheat in microwave, cover bowl with plastic.
Makes 2 Cups

Quick Tip:
Use your preferred organic beef broth. My choice is the d’artagnan demi-glace that can be found in the freezer section at specialty markets, but any good tasting broth will work just as well.

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