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Print this Recipe    Mushroom Tomato

Mushroom Sauce with Sundried Tomatoes and Wine

1 cup quartered fresh mushrooms you can use a mixture of different mushrooms
1 Tbsp. minced shallot
2 Tbsp unsalted butter
1 cup beef broth
3 Tbsp chopped sun-dried tomatoes, blanched & drained
2 cup heavy cream
1/4 cup .dry red wine
1 Tbsp chopped fresh parsley leaves

In a skillet cook the mushrooms and the shallot in the butter over
moderately low heat, stirring, until the shallot is softened, add
the broth and boil the mixture until the liquid is reduced by half.
Add the tomatoes, the cream, the wine and the parsley, simmer the
sauce, stirring occasionally for 15 to 20 minutes or until it is
thickened and add salt and pepper to taste. Yield: 2 1/2 cups.
This sauce is wonderful over pasta or with grilled beef.

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