Tuesday, May 27, 2008

Mushroon Pan Sauce

Here's a fast, super easy way to make plain old sautéed cutlets way more exciting. The same recipe can be used for chicken, turkey, pork, or beef.

Makes enough sauce for two or three cutlets.

1/2 onion
1 clove garlic
6 porcini or button mushroom
1 tablespoon olive oil
1/2 cup white wine*
1/2 tablespoon butter
Salt and pepper

Prep the vegetables by dicing the onion, mincing the garlic, and slicing the mushrooms.

If you have sautéed your cutlets, remove cutlets from the pan and tent with aluminum foil. If you have cooked the cutlets some other way, preheat a medium-size frying pan. Add olive oil, then sauté onions and garlic until translucent. Add mushrooms and sauté until golden brown. Add wine and scrap the bottom of the pan to remove all brown bits. Reduce heat and allow wine to reduce by half. Remove from heat and add butter. If you have tented the cutlets, stir any juices that have accumulated on the plate into the sauce.

* Instead of white wine, you can use red wine or sherry.

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