Mushroom Wine Sauce

Serve warm over grilled steak

  1. 6 tablespoons Challenge Roasted Garlic & Herb Spreadable Butter, divided
  2. 8 ounces (2½ cups) mushrooms, sliced
  3. 1 shallot, chopped (¼ cup
  4. 1¼ cups dry red wine
  5. 1 teaspoon salt
  6. ¼ teaspoon black pepper
  7. Grilled steaks (3 or 4 portions)
  1. 1

    Melt 2 Tablespoon of Challenge Roasted Garlic & Herb Spreadable Butter in a skillet over medium heat.

  2. 2

    Sauté mushrooms and shallot until soft (about 5 minutes). Remove mushrooms with a slotted spoon. (Optional – leave mushrooms or a portion of the mushrooms in pan but they will absorb the red color of the wine).

  3. 3

    Add wine, bring to a boil and cook until reduced by half (about 10 minutes.) Remove skillet from heat, swirl in 4 tablespoons of Challenge Roasted Garlic & Herb Spreadable Butter and season with salt and pepper.

  4. 4

    Sautéed mushrooms can be added back to sauce or reserved use as a garnish. Serve over grilled steak.

Source: Challenge Home Economist

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