- Donna K.
Thinly slice 2 shallots, slice 16 oz. baby bella mushrooms in half, mince 4 cloves of garlic and remove 1 tsp. fresh thyme from stems.
dd 2 oz. butter to a large sauté pan and brown mushrooms for 5-7 minutes on MEDIUM-HIGH heat, without moving them so they get a nice, deep brown side.
Add another 2 oz. butter (yes, another half-stick) to the pan with sliced shallots, minced garlic and thyme. Sauté everything together for another 3-4 minutes.
Add 2 cups red wine, 1 cup beef broth and ½ tsp. Worcestershire sauce.
Reduce wine and broth on HIGH for 10 minutes.
Combine 2 tbsp. flour with ¼ cup beef broth in a small bowl or measuring cup. Mix thoroughly, ensuring there are no lumps. Slowly add slurry to sauce while stirring to thicken.
You’ll know the sauce is a perfect thickness when pulling a spatula across it leaves a cavern in the pan that slowly fills in.
Add salt and pepper to taste. Add back mushrooms, stir and serve.