mushroom wine sauce

There are many ways of making wine sauces.

My grandmother used to take the meat, preferable steak, out of the pan and put it in a preheated over of about 180 degrees.
Then she would use the juices as the base of the sauce.

In the meantime she asked me to heat the plates and put them ready.

The we would slice the meat and pour the sauce over it.

I always wanted mashed potatoes with a bit of cloves-powder. It accentuated the taste of the sauce even more.
But my uncle wanted potatoes and loved a bit of cream to the dish.

The traditional recipe goes like this:


garlic
1 tablespoon fresh parsley
1 cup fresh mushrooms

Peal and chop garlic as fine as you like.
Chop the parsley
Slice the mushrooms.

Put ready:

1 cup dry red wine
4 tablespoons of butter
2 tablespoons olive oil
2 cloves,

Freshly ground pepper

Put olive oil in a pan and melt the butter in it.
Stir the garlic and bake it until it's slightly brown.
Add the wine and the mushrooms.
Cook the mixture for 5 minutes while stirring.
Now the mushrooms are soft.
Put the parsley in and add pepper.
Stir a few times and then pour it over the meat.

I'm sure your guest will love this!