Fresh Herbs Mushroom Sauce

Fresh Herbs Mushroom Sauce
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Yield: 3 cups yummy sauce


1 tbsp. Butter

1 tbsp. Olive oil

1 half of a medium onion (about ½ cup)

4 cups fresh mushrooms

1 tsp. coarse sea salt

1 tsp. ground black pepper

1 tsp. fresh rosemary

1 tsp. fresh sage

1 tsp. chives

½ vermouth or wine

2 ¾  c. beef broth

2 tbsp. cornstarch


Prepare the mushrooms by slicing them, dice the onions finely and chop the fresh herbs. Separately set aside. Melt the butter with the oil in a skillet and add the onions, once the onions have become translucent, add the mushrooms, salt and pepper. Once all the water has evaporated from the skillet as the mushrooms will sweat out, let the mushrooms brown nicely. Add the vermouth or wine and let the alcohol evaporate, about 4 minutes, then add 2 ½ cups of the beef broth and fresh herbs. Bring to a simmer and let it simmer for 10 minutes. Add the cornstarch to the rest of the beef broth and pour into the mixture in the skillet stirring constantly, once the sauce has become thickened and translucent, it is ready to serve.

This sauce is delicious with veal scallopini, chicken, pork and steak, it makes for a good quick pasta sauce also, you can add about ½ cup of cream to change it up.

You can also omit the fresh herbs and use dried, cutting the measure in half though.

I also make this sauce with chicken broth. So many things to do and so little time!!!

Bon Appétit!