Jalapeño-Mushroom Sauce
by Johnny Loua, Chef, Seattle, Washington
This recipe combines jalapeños and mushrooms in red wine, with a dash of whole-grain mustard for bite and a touch of brown sugar for sweetness. Let it take your burgers, steaks, and roasts to the next level!
- ¼ cup olive oil
- ½ cup shallots
- 1 tablespoon minced garlic
- 2 to 3 jalapeño peppers, chopped
- 3 cups chopped mushrooms
- 1 cup red wine
- ½ cup soy sauce
- 1 tablespoon whole grain mustard
- 1 tablespoon brown sugar
- Salt
- Pepper
- ½ bunch fresh thyme, chopped
In a saucepan with a large surface area, heat oil and sauté shallots, garlic, and jalapeños. Add chopped mushrooms and cook for a few minutes. Deglaze the pan with red wine and soy sauce. Add whole grain mustard and brown sugar and simmer for 30 minutes. Adjust seasoning to taste with salt and pepper. Add fresh thyme and serve warm over (or on the side of) burgers or steaks.