A rich, savory Red Wine Mushroom Sauce is the perfect complement to a tender, juicy steak.
In this detailed recipe, I’ll guide you through every step, ensuring a silky, flavorful sauce that will transform your next steak night.
Recipe Information:
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: Serves 4–6 (sufficient for 4–6 steaks)
- Difficulty Level: Easy
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Ingredients:
- 2 tablespoons butter (unsalted)
- 1 tablespoon olive oil
- 8 oz mushrooms (shiitake, portobello, or oyster), sliced
- 2 shallots, finely chopped
- 3 cloves garlic, minced
- ¾ cup red wine (Cabernet Sauvignon or Merlot work well)
- 1 cup beef broth
- 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
- Salt and freshly ground black pepper, to taste
- 1 tablespoon all-purpose flour (optional, for thickening)
- 1 tablespoon heavy cream (optional, for creamier texture)
Instructions:
Step 1: Prepare the Ingredients
Start by prepping your ingredients so everything is ready to go. Thinly slice your mushrooms (whether using shiitake, portobello, or oyster mushrooms). Finely chop the shallots and mince the garlic.
Having all your ingredients prepared in advance ensures that you can move smoothly from step to step without any delays, as the sauce cooks relatively quickly.
Step 2: Sauté the Mushrooms
In a large skillet, heat 1 tablespoon of butter along with 1 tablespoon of olive oil over medium heat.
The combination of butter and olive oil provides a perfect balance of flavor and helps prevent the butter from burning. Once the butter has melted and the oil is hot, add the sliced mushrooms to the pan.
Cook the mushrooms for about 5–7 minutes, stirring occasionally, until they are golden brown and slightly crispy around the edges.
As the mushrooms cook, they will release their moisture, which will then evaporate, allowing them to brown beautifully.
At this point, you should already begin to smell the earthy, savory aroma of the mushrooms filling your kitchen.
Step 3: Add the Shallots and Garlic
Once the mushrooms have developed a nice golden color, lower the heat slightly and add the finely chopped shallots to the pan.
Cook the shallots for 2–3 minutes, until they soften and become translucent. Next, stir in the minced garlic, cooking for an additional minute until fragrant.
Be careful not to burn the garlic, as it can turn bitter quickly.
Step 4: Deglaze with Red Wine
Increase the heat back to medium-high and pour in ¾ cup of red wine. As soon as the wine hits the pan, it will start to sizzle and bubble.
Use a wooden spoon or spatula to scrape up any flavorful brown bits stuck to the bottom of the pan — this is called deglazing, and it adds incredible depth to the sauce.
Let the wine simmer for about 5 minutes, allowing it to reduce by half. As the wine reduces, it concentrates the flavors, creating a robust, slightly tangy base for the sauce.
Step 5: Add Beef Broth and Thyme
Once the wine has reduced, pour in 1 cup of beef broth and stir in 1 teaspoon of fresh thyme (or ½ teaspoon dried thyme). The beef broth enriches the sauce, giving it a deep, savory taste, while the thyme adds a fragrant, herbal note.
Let the mixture simmer for another 7–10 minutes, stirring occasionally. This will allow the flavors to meld together and the sauce to thicken slightly.
Step 6: Thicken the Sauce (Optional)
If you’d like your sauce to have a thicker consistency, now is the time to whisk in 1 tablespoon of all-purpose flour. To avoid lumps, create a quick slurry by whisking the flour with a small amount of cold water or broth before adding it to the sauce.
Whisk the flour mixture into the sauce, and let it simmer for a couple more minutes, allowing the sauce to thicken to your desired consistency.
Step 7: Season to Taste
At this point, taste your sauce and adjust the seasoning as needed. Add salt and freshly ground black pepper to taste. The amount of salt may vary depending on how salty your beef broth was, so taste before seasoning.
Step 8: Add a Touch of Cream (Optional)
For an extra layer of richness, you can stir in 1 tablespoon of heavy cream right at the end of cooking. This will give the sauce a smoother, silkier texture and a hint of creaminess that pairs wonderfully with the bold flavors of the red wine and mushrooms.
However, this step is entirely optional and can be skipped if you prefer a more wine-forward, rustic sauce.
Step 9: Serve
Remove the sauce from the heat and serve it warm over your favorite steak. The rich, savory sauce pairs beautifully with cuts like ribeye, sirloin, or porterhouse, enhancing the steak’s natural flavor while adding a luxurious touch.
Spoon the sauce generously over the steak or serve it on the side in a small bowl for dipping.
Cooking Tips:
- Wine choice: Opt for a dry red wine such as Cabernet Sauvignon, Merlot, or Pinot Noir. Avoid using sweet red wines, as they can make the sauce overly sugary.
- Mushroom variety: Shiitake mushrooms offer a deeper, earthier flavor, while portobellos provide a meaty texture. Oyster mushrooms bring a subtle, delicate flavor. You can also mix and match for a more complex taste.
- Storage: Store any leftover sauce in an airtight container in the fridge for up to 3 days. Reheat gently over low heat before serving.
Serving Suggestions:
This Red Wine Mushroom Sauce is ideal for drizzling over grilled or pan-seared steaks like ribeye, sirloin, or porterhouse. It also pairs beautifully with roasted vegetables, mashed potatoes, or over a bed of creamy polenta. For an extra indulgent meal, serve alongside garlic butter shrimp or sautéed spinach.
Also, check out best chanterelle mushroom sauce HERE.
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Conclusion:
This Red Wine Mushroom Sauce is an absolute must-try for steak lovers. Its robust, savory flavor is enhanced by the earthy mushrooms and the tang of red wine, making it an irresistible addition to any steak dinner.
With just a few simple steps, you can create a restaurant-quality sauce at home that is sure to impress your guests and family.
