Want a quick and easy sauce that will punch up your weeknight meals? Of course you do.

You’ll definitely want to bookmark this sauce.

It’s the mushrooms.

It’s the red wine.

It’s the ease and versitility.

If you love mushrooms as much as I do, you can just eat the sauce plain. Or you can serve it over meatballs, chicken, fish and on top of mashed potatoes, pasta, polenta, rice… whatever you so desire.

Ingredients:

3 Tbsp evoo

1 large onion, diced

1 package white button mushrooms, sliced

1 package crimini mushrooms, sliced

1 tsp salt

1 bunch dill, stems removed and rough chopped

1 1/2 cup red wine

2 cups chicken stock

1/2 cup sour cream

2 Tbsp butter

Directions:

In a large sauce pan heat evoo until shimmering over medium heat.

Add in onions, and sauté until slightly softened.

Add in mushrooms and stir to combine.

Once mushrooms have released their liquid, add in dill. Again, stirring to combine.

Sprinkle with salt and stir.

Add in wine and chicken stock.

Turn heat up to high and bring to a boil.

Let boil for 5 minutes.

Turn heat down to low.

Let simmer until sauce reduces, about 20 minutes.

Add in sour cream.

Cook an additional 5 minutes.

Add butter, and let melt.

Stir and serve.