Schmancy mushroom noodles

Tastes fancy…makes easy

1 lb fresh mushrooms, rough chopped (I used baby bellas)

1 to 1 1/2 cup large diced beef (leftover roast, corned beef, or whatever meat-like thing you have on hand. I used deli slices)

1/4 cup flour

3 tbs butter

1 Tbs olive oil

2 cloves garlic – minced

1 can beef consumme (or stock, or broth – 10 to 14 oz)

1/4 cup red wine*

salt

pepper

cooked noodles (I made a batch of home made thick egg noodles)

 

Put olive oil, 1tbs of the butter, mushrooms and garlic into a large saucepan. Sautee stirring frequently until mushrooms are soft and the garlic is fragrant.

mushroomnoodles1

 

 

add the remaining butter and melt. Stir in flour, continue stirring contantly to cook flour slightly and make a light roux (or gravy starter or whatever you want to call it). Continue stirring and drizzle in beef consumme. Stir until slightly thickend.  Stir in wine and simmer 5 to 10 minutes. Add water if needed to adjust thickness. Add salt and pepper to taste. Add cooked noodles, toss to coat and serve.

mushroomnoodles2

 

 

*If you have better things to do with wine than cook with it (like drink it) or don’t have any around, it can be omitted. If you do that, you may want to add a dash of balsamic vinegar for a little acidity. If you want to use grocery store cooking wine 1. I won’t tell  and 2. you may not need to add any further salt at the end. Taste first, ok?

 

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