Mushroom-Red Wine Sauce

Mushroom Red Wine Sauce is an easy, elegant way to dress up either your beef or pork dish.  The Farmers Market is fortunate to have three top meat vendors--Lester’s Bison Farm, Nick the Farmer and The Meat Goat—who offer a great selection.  Glunz Winery and River Valley Ranch have your sauce ingredients and don’t forget Wild Flour for a crusty loaf of bread. Ingredients:

2 tablespoons unsalted butter

1 pound mushrooms (such as button), thinly sliced (Ask River Valley Ranch for their suggestion)

3/4 teaspoon kosher salt

1/4 teaspoon black pepper

3/4 cup red wine

1 tablespoon chopped fresh rosemary


Melt the butter in a large skillet or saucepan over medium-high heat. Add the mushroom slices and cook until they release their juices and soften, 5 to 7 minutes. Add the salt and pepper. Continue to cook until the juices evaporate. Add the wine and rosemary. Bring to a simmer. Cook for 3 minutes. Pour or spoon the sauce over cooked meat.

By Sara Quessenberry,  Real Simple October 2006