Mushroom Butter Wine Sauce

NOTE: This is Zack’s, my son, recipe.  Great with grilled steaks and pork.
For something different you can add ½ cup of heavy cream before you thicken and serve with pasta or chicken.

1 stick butter
Mushrooms, small container, quartered
8 cloves garlic, minced
½ tsp. kitchen bouquet
3 beef bouillon cubes
1 cup wine, chardonnay
½ tsp. black pepper
¼ tsp. red pepper

Melt butter. Add mushrooms. Boil in butter 20-3- minutes. Add garlic, kitchen bouquet, bouillon cubes and seasonings. Cook until cubes dissolve. Boil for 2-3 minutes.
Add wine and reduce by ½. Check for seasoning. Add small amounts of water if too salty. Then thicken with a roux made wilh olive oil and flour.

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