Mushroom Sauce with Bell Peppers and Red Wine
Sauces and Marinades • European
Description
This sauce is perfect for meat, chicken, and salmon fillets.
Ingredients
- Red Grape Juice 10 fl oz
- Worcestershire Sauce 1½ tablespoons
- Dijon Mustard 1½ tablespoons
- Brown Sugar 1 tablespoon
- Corn Starch 1 teaspoon
- Salt ¼ teaspoon
- Ground Black Pepper ¼ teaspoon
- Butter 2 tablespoons
- Onion ½ head
- Fresh Mushrooms 10 oz
- Orange Bell Peppers 1 piece
Step-by-Step Guide
Step 1
In a small bowl, mix the wine, mustard, Worcestershire sauce, brown sugar, cornstarch, salt, and pepper.
Step 2
In a large skillet, melt the butter over medium heat, add the finely chopped onion, and sauté for 1-2 minutes until translucent.
Step 3
Add the thinly sliced mushrooms and cook, stirring, for 3-4 minutes until the mushrooms start to brown.
Step 4
Add the diced bell pepper and cook for 2-3 minutes until soft.
Step 5
Stir the wine mixture and pour it into the skillet. Bring to a boil and cook for 1-2 minutes until the sauce slightly thickens.
Step 6
Season with pepper to taste and add 1-2 tablespoons of water if the sauce becomes too thick.
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