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Ingredients
3 T White Truffle Olive Oil
4 Cups Sliced Portobello Mushrooms
1/2 Cup Dry Red WIne
1/2 Cup Beef Broth
1 T Flour
1 T Butter
1 T Parsley (1/2 for cooking, 1/2 for garnish)
S & P
Preparation
Clean and slice your mushrooms, set aside. Chop your fresh parsley and set aside. Heat a medium sized sauce pan over medium heat, add 3 T of your white truffle olive oil, roll it in the pan and add your sliced mushrooms, sauce for about 4 next add 1/2 cup of red wine and simmer for about 7 minutes, next add your 1/2 cup of beef broth, mix well and slowly add your tablespoon of flour, whisking it in to avoid clumping as you gently add it. Now add your table spoon of butter allow it to melt and mix in, now and half of your chopped parsley, salt and pepper to taste, mix well and serve.
