Mushroom Cream Sauce

This is a great sauce for almost any meat. Pork tenderloin, tri tip steak, or grilled chicken breast with pasta are some of my faves.

Ingredients:
6 cremini mushrooms (substitute portobello mushrooms if you'd like), washed and finely diced

1/2 cup heavy cream
2 tablsespoons butter
1 clove garlic, minced
1/4 red onion, finely chopped
1 teaspoon salt
1 teaspoon black pepper

1 tablespoon red wine (can sub 1 teaspoon balsamic vinegar) 

1. Melt butter in medium skillet on medium heat

2. Add onion and garlic, heat until onion is clear and garlic is lightly browned, stirring frequently

3. Add mushrooms, reduce heat to med-low and stir; cook 3-5 minutes stirring frequently until mushrooms brown 

4. Deglaze with red wine (add red wine and wisk gently for 20 seconds)

4. Whisk in heavy cream, let warm, stirring as needed to prevent burning.  Simmer until sauce begins to thicken.* 

5. Seasons with salt and pepper to taste

*If needed, increase heat to light boil for 30 seconds, stir and remove from heat.