Description
A simple and flavorful mushroom sauce infused with sage and white wine.
Ingredients
Units
Scale
- 16 oz mushrooms (white or baby bella), sliced
- 1 cup beef broth or vegetable broth if vegan
- 1/2 cup white wine
- 1 1/2 – 2 teaspoons ground sage
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Instructions
- Place mushrooms in a flat-bottom pan. Pour beef broth over, add sage, stir, then bring to a boil. Don’t worry if your mushrooms are not completely covered by the broth. Mushrooms make their own juices while cooking.
- Once it’s boiling, reduce to medium heat. Add white wine and cook (uncovered) for 20 minutes.
- At the last minute of cooking, dissolve cornstarch with cold water in a small bowl, then stir into the pan, until the sauce is thickened.
Nutrition
- Serving Size: 4
