Ingredients:
olive oil, twice around the pan plus 1 tsp butter
2 shallots, diced
2 garlic cloves, diced
1 cup beef broth ( prefer low sodium)
1/3 cup red wine
1 1/2 lbs chanterelle mushrooms, coarsely chopped
1/2 cup heavy cream
salt and pepper
chopped parsley
Directions:
Place olive oil and 1 teaspoon butter in pan.
Over med/high heat, saute shallots until wilted.
Add garlic, lightly saute.
Add mushrooms, saute until wilted.
Add wine and beef broth.
Cook until broth is reduced by 1/2-2/3 (depends on how thick you want the sauce) Add cream, stir until thickened.
Salt and pepper to taste.
Garnish with chopped parsley.
Serve over mashed potatoes or noodles.
Servings: 4-6
Time preparation: 10 min.
Time total: 30 min.