Ingredients
8
8 servings
- •1 tablespoon butter
- •1 tablespoon olive oil
- •0.66666668653488 cup chopped onion
- •2 cloves garlic, chopped
- •2 tablespoons all-purpose flour
- •0.66666668653488 cup beef broth
- •1 cup Burgundy wine
- •1 pinch dried basil, or to taste
- •1 pinch dried oregano, or to taste
- •1.5 cups sliced baby portobello mushrooms
Instructions
- Heat butter and olive oil in a large skillet over low heat; cook and stir onion and garlic in the hot butter-oil mixture until onion is transparent, 5 to 10 minutes. Add flour and slowly pour in beef broth while stirring constantly until flour is smoothly mixed into the broth and vegetables.
- Stir Burgundy wine into onion-flour mixture; season with basil and oregano. Bring mixture to a simmer; add mushrooms. Cook and stir until sauce is thickened, about 10 minutes.
Nutritional Facts
Per 8 servings
- Calories: 74
- Carbohydrate: 5g
- Fat: 3g
- Fiber: 1g
- Protein: 1g
- Sugar: 1g
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