Great for grilled or roasted chicken or steak. The butter thickens the sauce making it quite rich.
|75g||small brown button mushrooms. sliced|
|1 Tbsp||olive oil|
|1 clove||garlic, crushed|
|1 small||shallot, diced|
|1/2 cup||red wine|
|1/4 cup||fresh French tarragon leaves|
- Sauté the mushrooms in the oil in a small saucepan on medium heat, until softened. Add the garlic and shallot and cook for 1 minute.
- Pour in the wine and simmer until slightly reduced. Whisk in the butter, a little at a time, until melted. Stir in the tarragon.