Nutrition Facts

Serving Size 261 g

(Approx. 6 Servings)

Amount Per Serving

Calories	240	Calories From Fat	140

% Daily Value*

Total Fat 16 g	25%

Saturated Fat 9 g	45%

Trans Fat 0.0 g

Cholesterol 35 mg	12%

Sodium 400 mg	17%

Total Carbohydrate 7 g	2%

Dietary Fiber 1 g	4%

Sugars 3 g

Protein	3 g

Vitamin A 8%	•	Iron 4%

Vitamin C 2%	•	Calcium 2%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Burgundy Mushroom Sauce

Prep Time

10 minutes

Cook Time

15 minutes

Total Time

25 minutes

Serves

6 People

Ingredients

Recipe makes 6 Servings

2 Tbsp bacon fat, (rendered from cooking bacon)

1 Lb sliced baby bella mushrooms, (also called "crimini")

1/3 cup(s) shallots, very finely chopped

1 1/2 Tbsp aged balsamic vinegar

2 cup(s) dry red wine

2 cup(s) beef bone broth

1 medium sprig of fresh rosemary, (plus more for garnish)

6 Tbsp salted butter, well chilled and cut into small cubes

Check All

Uncheck All

Add to list

Instructions

Place skillet over medium-high heat.

Add 2 tablespoons rendered fat followed by the mushrooms. Stir and cook until nicely browned.

Once mushrooms have browned, add shallots and stir and cook about 5 minutes or until soft.

Add balsamic vinegar, red wine, bone broth and rosemary. Simmer until sauce is reduced by half. While sauce is reducing, skim any excess fat that bubbles up and discard.

When reduced but still simmering, whisk in cold butter. Adjust seasoning with salt and pepper as desired.

Serve sauce with prime rib roast or steak.