Ingredients:
4 grilled chicken breasts (grill with a simple seasoning salt mixture so as not to compete with Mama Mia sauce) or 4 filet mignon ( grill with a simple seasoning salt mixture so as not to compete with Mama Mia sauce)
6 tablespoons butter
2 cups sliced and washed mushrooms
1 teaspoon dry mustard
1 pinch fresh ginger ( or t. dry)
1 tablespoon dry sherry
3 -5 tablespoons balsamic vinegar ( more or less to taste)
2/3 cup heavy cream
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon cornstarch
2 tablespoons very very cold water
Directions:
Melt butter in large skillet.
Add sliced mushrooms and cook for 3 minutes.
Add mustard, ginger, salt, and pepper and cook for 2 minutes.
Add sherry and only 2 T. balsamic vinegar along with the cream.
Taste and add more balsamic vinegar if needed.
Dissolve cornstarch into cold water and mix until smooth. Add to mushrooms and stir constantly until liquid comes to a boil. Continue cooking for one minute still stirring. This should now be a thickened sauce.
Remove from heat and taste again. Add a last bit of balsamic if desired.
Serve over grilled chicken, filet mignon, etc.
Servings: Serve
Time preparation: 15 min.
Time total: 25 min.