Description
A rich, savory Red Wine Mushroom Sauce is the perfect complement to a tender, juicy steak.
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
- Thinly slice your mushrooms. Finely chop the shallots and mince the garlic.
- Heat 1 tablespoon of butter along with 1 tablespoon of olive oil over medium heat. Once the butter has melted and the oil is hot, add the sliced mushrooms to the pan.
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Cook the mushrooms for about 5–7 minutes, stirring occasionally, until they are golden brown and slightly crispy around the edges.
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Lower the heat slightly and add the finely chopped shallots to the pan. Cook the shallots for 2–3 minutes.
- Next, stir in the minced garlic, cooking for an additional minute until fragrant. Be careful not to burn it.
- Increase the heat back to medium-high and pour in ¾ cup of red wine.
- Use a wooden spoon or spatula to scrape up any flavorful brown bits stuck to the bottom of the pan. Let the wine simmer for about 5 minutes allowing it to reduce by half.
- Once the wine has reduced, pour in 1 cup of beef broth and stir in 1 teaspoon of fresh thyme. Let the mixture simmer for another 7–10 minutes.
- Taste your sauce and adjust the seasoning as needed. Add salt and freshly ground black pepper to taste.
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. For an extra layer of richness, you can stir in 1 tablespoon of heavy cream right at the end of cooking.
Notes
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.
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.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Sauce
- Method: Sautéing and Simmering
- Cuisine: French
Nutrition
- Serving Size: Approx. 1/4 of the sauce
- Calories: 120 kcal
- Sugar: 2 g
- Sodium: 200 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg