Elixir (Red Wine Mushroom Sauce)

This can get messy. Throw on an apron and cover anything that you don’t want to be stained by red wine.

Throw mushrooms on a rimmed baking sheet and place in oven. Set broiler to high and cook about 20 minutes, or until juices have almost completely evaporated.

Meanwhile, heat olive oil in a pan over high heat for 1 minute. Add onion, carrot, celery and cook, stirring on high heat for 3 minutes. Turn off flame and add wine. Return to high heat and cook for 5-10 minutes over high heat until the liquid reduces by half. The time will vary, depending on the size of your pan and temperature of ingredients.

Add beef broth and repeat reduction process (high for 5-10 minutes, until reduced by half).

Strain sauce into another pan, throwing away solids. To the pan with the sauce, add broiled mushrooms, thyme, rosemary, and pepper. Bring to a boil, reduce heat to medium and simmer for 2 to 3 minutes. Add a tablespoon of butter and stir to mix. Taste to see if you need to add salt and season accordingly.

Pour into dish and allow to cool before covering for fridge. Reheat slowly over flame. My yield is 1 -1/2 cups.