| Total: | 20 min |
| Prep: | 15 min |
| Cook: | 5 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 ounces extra-virgin olive oil
- 1 pound crimini mushrooms, sliced thinly
- 8 shallots, finely diced
- 4 cloves garlic, crushed
- 14 ounces Worcestershire sauce
- 14 ounces veal jus or beef stock
Instructions
- In a large skillet, heat the olive oil on high heat, and saute the mushrooms, shallots, and garlic until softened and starting to brown. Deglaze the pan with the Worcestershire sauce, scraping up any browned bits from the bottom of the pan. Then add the veal jus or beef stock. Cook for 5 minutes and remove from the heat.
- Serve on top of any steak.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 220 |
| Total Fat | 10 g |
| Saturated Fat | 1 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 3 g |
| Sugar | 15 g |
| Protein | 5 g |
| Cholesterol | 0 mg |
| Sodium | 794 mg |
Reviews
Way too much Worcestershire sauce, and the final product was very runny. Used a bit of flour as a thickener, and that helped. But in the end, I just threw out the sauce as it was much too strong for my family and our guests. I guess you have to really love Worcestershire sauce to enjoy this one.