Mushroom Wine Sauce
1 lb. white mushrooms, washed and sliced
1/4 lb. shitake mushrooms, washed, de-stemmed and sliced
1/4 c. olive oil
2-3 shallots, minced
1/4 c. white onion, minced
2 cloves garlic, minced
1 T fresh thyme (or 1 t. dried thyme)
2 c. beef bone broth
1 c. red wine
2 t. arrowroot powder
salt and pepper to taste
Lightly salt and sauté sliced onions in olive oil in large frying pan over medium-high heat (divide the mushrooms into ~3 batches) until slightly browned and very reduced in size. Set aside.
Lightly salt and sauté shallots, onion in olive oil until translucent. Add thyme and garlic. Sauté 1-2 minutes more. Set aside with mushrooms.
Add broth and wine to pan and simmer until reduced in size by half. Mix arrowroot powder with ~2T water and stir well into liquid. It should thicken slightly. Add onion and mushroom mixture and simmer on low for ~10 minutes. Salt and pepper to taste.
Enjoy over any cut of meat, or substitute vegetable broth for beef broth and pour over quinoa for a vegan main dish. Makes 4c sauce.