Williams Sonoma Pan Sauce, Wild Mushroom
Add a restaurant-quality finishing touch to your favorite dishes with our handcrafted wild mushroom sauce. Following time-honored French tradition, we slowly simmer red Burgundy wine, shallots, cremini and porcini mushrooms with savory demi-glace—a technique that gives the sauce a rich, complex character typically requiring days of careful tending to achieve. For an easy, elegant meal, pair this aromatic reduction with pan-seared, roasted or grilled meats, poultry or fish.
- 13.5 oz.
- Made in USA.
- Water, cremini mushrooms, beef demi-glace (beef broth, beef extract, vegetable juice concentrates [onion, carrot, celery], beef fat, salt, dextrose, autolyzed yeast extract, natural flavor, xanthan gum), burgundy wine reduction, butter roux (wheat flour, butterfat, salt), natural flavor, chicken stock (chicken broth, salt, natural flavor), mushroom juice concentrate, red onions, porcini mushroom fines, shallot juice concentrate, sugar, black pepper, xanthan gum, sunflower oil.
- Contains wheat/gluten, milk. Contains sulfites. This product is prepared and packaged on machines that may come in contact with soy, tree nuts, fish, shellfish.
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Rated 5 out of 5 by 1BigDrum from Amazing for Steak Iron skillet used to sear a Beef Tenderloin filet and then while I finished it in a pie pan in the oven, I prepped the sauce in the iron skillet used to seer the steak. Thinking the 3 oz suggestion on the bottle would not be enough sauce. (After smelling the wonderfulness as it cooked) I doubled the amount. It was too much for the 2 steaks I cooked. Stick with the recommended 3 oz for 2 steaks. I didn't put anything more than a pinch of salt and pepper on the steaks as they seared in butter with a couple whole cloves of garlic. No other seasoning. The Wild Mushroom pan sauce was ALL the season I will ever again require for my steak. It is Freaking Amazing!!!!!!! You will need some unsalted butter to blend with it.Date published: 2017-01-02