WILD MUSHROOM BURGUNDY SAUCE
Yield Portion Size
12 portions
()
| 1 tbsp |
Extra virgin olive oil
|
| 1/2 cup |
Shallots, sliced
|
| 2 cups |
Red wine, dry-Pinot Noir
|
| 2 cups |
Cremini mushrooms, sliced
|
| 3 cups |
View Nutrition Information
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 28 mg | 3% |
| Carbohydrate | 8 g | 3% |
| Total Fat | 2 g | 3% |
| Iron | 1 mg | 5% |
| Potassium | 126 mg | 0% |
| Calories | 76 kcal | 4% |
| Sodium | 243 mg | 10% |
| Protein | 2 g | 3% |
| Polyunsaturated Fat | 0 g | 1% |
| Saturated Fat | 0 g | 1% |
| Sugars | 5 g | 0% |
| Dietary Fiber | 1 g | 5% |
| Vitamin C | 5 mg | 8% |
| Vitamin A | 151 iu | 3% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Place a medium-size saucepan over a medium flame.
-
Step 2
Add olive oil and shallots. Sweat until tender.
-
Step 3
Add wine and reduce by 50%.
-
Step 4
Add mushrooms and cook for 2 minutes.
-
Step 5
Add marinara sauce and bring to a boil.
-
Step 6
Reduce heat, and cook for 10 minutes.
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