Jaeger Sauce

Ingredients

• 1 Tablespoon olive oil
• 1 pound mixed mushrooms (such as portobello, cremini, button, etc. cut into 1-inch pieces)
• 1 Tablespoon butter (unsalted )
• 1 shallot (minced)
• 2 cloves garlic (minced)
• 1 Tablespoon tomato paste
• 2 Tablespoons flour
• 1/2 cup dry red wine
• 1 cup beef stock (low sodium, or vegetable stock)
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme
• 1/3 cup heavy cream
• 2 teaspoons balsamic vinegar
• 1 teaspoon dijon mustard
• Salt and pepper (to taste)

Instructions

1. 1

   In a large skillet, heat the 1 Tablespoon olive oil over medium-high heat. Add the 1 pound mixed mushrooms and cook, undisturbed, until browned, about 3 minutes. Stir the mushrooms, then continue to cook until browned all over, about 3 minutes longer. Transfer to a bowl.

2. 2

   Reduce the heat to medium and add the 1 Tablespoon butter to the skillet. Once the butter is melted, add the 1 shallot and cook until translucent, about 2-3 minutes.

3. 3

   Add the 2 cloves garlic and cook for 30 seconds, until fragrant. Add the 1 Tablespoon tomato paste and cook 1 minute longer. Stir in the 2 Tablespoons flour and cook 1 minute longer.

4. 4

   Add the ½ cup dry red wine, 1 cup beef stock, 1 teaspoon paprika, and 1/2 teaspoon dried thyme. Bring to a boil over medium-high heat, then reduce the heat and simmer for 5 minutes.

5. 5

   Stir in the ⅓ cup heavy cream, 2 teaspoons balsamic vinegar, 1 teaspoon dijon mustard and the mushrooms. Season with salt, and pepper, to taste.