1 tablespoon butter 1 teaspoon olive oil 1 (8-oz.) pkg. presliced cremini mushrooms 1 teaspoon minced fresh rosemary 1/8 teaspoon salt 1/8 teaspoon pepper 1/2 cup red wine 3/4 cup unsalted chicken stock 1 teaspoon cornstarch 1/2 teaspoon minced fresh rosemary
How to Make It
Melt butter with olive oil in a medium skillet over medium-high. Add mushrooms, 1 tsp. minced fresh rosemary, salt, and pepper; sauté 6 minutes. Add wine, chicken stock, and cornstarch; cook 3 to 4 minutes, stirring occasionally. Sprinkle with 1/2 tsp. minced fresh rosemary.