Lekker: Burgundy Mushroom Sauce

So, yesterday's sauce was a positive vat of cheesy, tangy indulgent goodness that usually causes pans to be licked clean. At least, in my house. If that was too rich or too high calorie or too indicative of the way life SHOULD be led for you...well then here's a sauce for you! Lean, bold and veggie-ful, this is intended as a topper for steak but works over chicken breast as well.

Burgundy Mushroom Sauce
makes about enough for 4 servings

What You Need
1/2 cup butter (OK, it's not THAT lean...)
1 pound baby bella mushrooms, washed, dried and sliced
4 cloves of garlic, minced
3 whole green onions aka scallions, sliced
1 1/2 cups red wine: it's right there in the name, you should use a Burgundy, but let's be real we're 23 and we're gonna use whatever we have--Merlot, Cab Sav, Pinot Noir and Malbec will work as well
S&P, to taste
1 T butter further
Fresh parsley, minced, to make it look like you actually worked hard on this

Super easy!

What You Do
1. While your significant other/friend with benefits/guy-you-just-met is working on grilling the steak, melt the butter in a saucepan over medium-high heat. Don't let it turn brown, just melt it and throw in the mushrooms, garlic and green onions and cook 'em all down, stirring until the mushrooms are a nice golden brown color. Don't they smell heavenly at this stage? God I love it.

2. Dump in the wine and turn down the heat to more of a simmer, and allow it all to cook until the liquid has been reduced by about half. Salt and pepper to taste. All done! When you're ready to serve it, take it off the heat and swirl in that last tablespoon of butter and the parsley and voila. Gorgeous. (P.S. Don't be afraid to add more wine if you see the sauce thickening too much.)

Coppola Pinot Noir, incidentally my favourite red wine and also because I didn't have my own photo.
Posted on September 4, 2013 .