This relatively quick and elegant mushroom sauce is perfect on meatloaf, meatballs, or any roasted meat or poultry. It’s an innovation of my mother’s, with my own personal touches added.
Since I made meatloaf last night, I want a nice medium in which to reheat it. I’m not a big fan of reheated protein unless it’s a stew or in a sauce of some kind. Proteins tend to become tough when reheated, and sometimes their flavors taste a little warmed over. This sauce is the perfect answer to reheating leftover roasts or poultry.
It’s also great with pasta, which is the other half of my meal this evening. You may recall I made gnocchi a couple of weeks ago . . . I have a nice bag of it left in the freezer (uncooked). I’ll dress the gnocchi with a little butter and parsley, some of the mushroom sauce will find its way under and around the gnocchi and they’ll taste great together . . . not bad for Monday night leftovers.
1 1/2 lbs cremini and white mushrooms, mixed and wiped clean of loose soil
1/2 onion, diced finely
2 sprigs thyme, leaves stripped and lightly chopped.
4 tbls olive oil
2 tsp flour
2 tbls parsley
1/2 cup white wine
1 c chicken broth (can be bouillon)
salt and pepper to taste
In a broad skillet on high heat, saute the mushrooms, thyme and onion in oil until the mushrooms begin to turn golden.
Add the flour and saute for a minute to coat it with oil.
Pour in the wine and reduce until the wine has evaporated. Add salt and pepper and taste. Add in chicken broth and bring to a boil. Sprinkle with parsley.
Transfer mushroom sauce to a smaller deeper pot and nestle in it the sliced meatloaf (or whatever meat you’re using). Heat on very low flame for about 5 to 10 minutes to reheat.