Wine Sauce with Mushrooms & Onion
3 tbsp olive oil, divided
1 lrg onion, thinly sliced (may sub ¼ lb chopped leeks or shallots)
Pinch of dried herbs (marjoram, thyme, sage and/or rosemary recommended)
½ lb mushrooms, thick sliced
Pinch of salt
½ cup wine (red or white, non-oaked!)
2 cups broth (chicken, beef or veg)
2 tbsp flour dissolved in ¼ cup water (slurry)
2 tbsp unsalted butter (optional)
1 tbsp chopped fresh parsley (garnish, optional)
In a 10” sauté pan put 1 tbsp olive oil (do not allow to smoke). Add the marjoram/thyme. Cook 20 seconds, until fragrant.
Add the onions and cook them until they are slightly golden (about 5 minutes), stirring twice. (Don’t toss or salt caramelizing onions.)
Toss with a pinch of salt and remove to a plate.
Heat 2 tbsp olive oil in the pan. Add the mushrooms and cook over med-high heat stirring only occasionally until all the liquid has evaporated and mushrooms are browned.
Return the onions to the pan. Add the wine and cook uncovered for 5 min.
Add the broth. Bring to a boil.
Lower heat and simmer 5-10 min to reduce the broth slightly. Stir in the dissolved flour.
Bring back to a boil, stirring frequently. If desired, whisk in cold butter for a shiny, velvety texture.
Add parsley and remove from heat. Season with salt & pepper to taste and serve warm.