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Mushroom Sauce with red currant jelly by


1 pound mushrooms, sliced
2 tablespoons butter
1 tablespoon olive oil
2 scant tbs. dijon mustard
2 teaspoons red currant jelly
1 tablespoon balsamic vinegar
1/2 cup heavy cream


Heat butter and olive oil in skillet.

Add mushrooms and saute until just soft. Add mustard and jelly, stir well. Cook until jelly melts then add cream. Amount of cream may vary, add enough to make desired consistency of sauce.

Remove from heat and stir in balsamic vinegar.

Serve immediately.

Great with beef, steaks.

Servings: 4

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