2 tablespoons butter
8 ounces cremini mushrooms, cut into quarters
13 cup finely chopped shallots
cup ready-to-serve beef broth
cup red ale or ready-to-serve beef broth
1 tablespoon Dijon-style mustard
2 tablespoons butter
teaspoon salt
18 teaspoon pepper
Cook s note: Christmas ale may be substituted for red ale.
Melt 2 tablespoons butter in large nonstick skillet over medium heat. Add mushrooms and shallots; cook and stir 4 to 5 minutes or until mushrooms are browned. Add broth and ale; cook and stir 8 minutes or until reduced by half. Whisk in mustard until combined. Remove from heat; whisk in 2 tablespoons butter. Season with salt and pepper.
Yield: 1 to 1 cups
Souce: National Cattlemen s Beef Association