This can be used for chicken, pork or beef. Just use red wine and beef stock for beef, white wine and chicken stock for pork or chicken. Also, the amount of mushrooms you use is not critical. Half as many as noted below is fine, but more is even better. Image shown with sliced beef tenderloin.
Ingredients:
- 2 Tablespoons butter
- 1 Tablespoon olive oil
- 1/2 Cup finely chopped white onion
- 1 Container (14 ounces) white mushrooms, sliced
- 2 Cloves garlic, minced
- 1/2 Tablespoon fresh chopped thyme or 1 teaspoon dried thyme
- 1/2 Teaspoon salt and pepper
- 1/2 Cup red or white wine
- 1 Cup beef or chicken stock
- 1/2 Cup Half and Half
Directions:
In a large heavy skillet over medium high heat, melt the butter and oil. Add the mushrooms and onions and sauté together stirring frequently, 5-7 minutes. Add the garlic, thyme and a pinch of salt and pepper. Stir together for 1 minute, until you smell the garlic. Transfer to a separate bowl.
Deglaze the pan with the wine. Bring to a boil and cook until most of the wine is evaporated. Add the stock and reduce by half. Stir in the half and half along with the mushrooms. simmer for 2 to 3 minutes and it will thicken a little (if it gets too thick, add a splash more of stock). Season with more salt and pepper if needed.
