Description
Gluten Free, Dairy Free
Have your wine and cook with it too! This mushroom cabernet sauce is the perfect finish for your steak, chicken, or really any protein you want. It is earthy and flavorful and it is leveled up by making it with mushroom flavored bone broth so it is nutrient dense and high in protein too!
Ingredients
Scale
- 1 cup vegetarian mushroom broth, beef broth, or bone broth
- 3/4 cup of cabernet
- 1 cup baby bella mushrooms (quarter them, then measure)
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 2 teaspoon arrowroot starch
Instructions
- Coat a pan with your olive oil and add your quartered mushrooms, and cook over medium heat until the mushrooms start to cook through.
- Add your wine, bone broth, and spices, stir until the spices are evenly distributed, and then bring to a simmer. Simmer to reduce the sauce, for about 10 minutes.
- Add your arrowroot starch, stir until combined, then remove your sauce from the heat and pour over your cooked protein of choice!
Notes
This type of sauce is normally served with some kind of steak, but you can use any protein you prefer!
The arrowroot starch is just used to thicken the sauce. You can omit if you think it is thick enough after reduction, or you can sub for tapioca starch.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/2 recipe