Mushroom Sauce with Bell Peppers and Red Wine
Sauces and Marinades | European cuisine
⏳ Time
30 minutes
🥕 Ingredients
11
🍽️ Servings
4
Description
This sauce is perfect for meat, chicken, and salmon fillets.
Ingredients
- Red Grape Juice - 8 fl oz
- Worcestershire Sauce - 1½ tablespoons
- Dijon Mustard - 1½ tablespoons
- Brown Sugar - 1 tablespoon
- Corn Starch - 1 teaspoon
- Salt - ¼ teaspoon
- Ground Black Pepper - ¼ teaspoon
- Butter - 2 tablespoons
- Onion - ½ head
- Fresh Mushrooms - 8.8 oz
- Orange Bell Peppers - 1 piece
Step by Step guide
Step 1
In a small bowl, mix the wine, mustard, Worcestershire sauce, brown sugar, cornstarch, salt, and pepper.
Step 2
In a large skillet, melt the butter over medium heat, add the finely chopped onion, and sauté for 1-2 minutes until translucent.
Step 3
Add the thinly sliced mushrooms and cook, stirring, for 3-4 minutes until the mushrooms start to brown.
Step 4
Add the diced bell pepper and cook for 2-3 minutes until soft.
Step 5
Stir the wine mixture and pour it into the skillet. Bring to a boil and cook for 1-2 minutes until the sauce slightly thickens.
Step 6
Season with pepper to taste and add 1-2 tablespoons of water if the sauce becomes too thick.
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