Wild Mushroom and Shallot Sauce

A sauce forked into its own recipe per the archive's rule that accompanying components (glazes, marinades, rubs, sauces, etc.) are kept as standalone recipes. It also remains inline in Pan Seared Beef Tenderloin with Wild Mushroom and Shallot Sauce, where it is originally used.

Ingredients

• 3 oz (85 g) portabella or shiitake mushrooms diced
• 2 shallots, diced
• 2 TBLSP (30 ml) butter
• 2 TBLSP (30 ml) flour
• 2 cups (480 ml) beef broth

Method

1. Heat the butter in a saucepan.
2. Add the mushrooms and shallots and cook until limp.
3. Whisk in the flour and cook for 3 minutes.
4. Whisk in the broth, bring to just a boil, reduce the heat, and simmer for 20 minutes.