Wine Sauce

While typing this recipe up to pass along to a friend, it occurred to me that for someone who likes to cook I never post cooking related material on here! So, as a first step towards remedying that, here's a light and delicious sauce for your summer grilling from the Cibi Deliziosi restaurant. (Hint: if you make extra, you can freeze it in plastic bags for an easy meal in the future!)

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.