Red Wine Mushroom Sauce
 
Makes about 2 cups
Ingredients
  • ¼ cup unsalted butter
  • 2 shallots, thinly sliced
  • 1 pound fresh baby portobello mushrooms, sliced
  • ½ cup dry red wine
  • ½ cup Worcestershire sauce
  • 2 teaspoons chopped fresh thyme
Instructions
  1. In a large skillet, melt butter over medium heat. Add shallot; cook until softened and fragrant, about 2 minutes. Stir in mushrooms, wine, Worcestershire, and thyme; cook over medium-high heat until sauce is reduced and mushrooms are softened, about 10 minutes. Serve immediately.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/bacon-wrapped-tenderloin-steaks-recipe/