Silky Red Wine Mushroom Sauce
This rich, silky, red wine mushroom sauce recipe with fresh herbs and shallots is perfect for steak, filet mignon, roast beef dinners, pork chops, and even lamb!
Servings: 6 people
Calories: 251kcal
Equipment
- 1 sharp knife and cutting board
- 1 large sauté pan
- 1 spatula
- 1 mixing spoon
- 1 small bowl - or measuring cup
Ingredients
- 2 cups red wine - Cabernet, Malbec, Syrah, Shiraz, or Pinot Noir
- 1 cup beef broth - and ¼ for slurry
- 2 shallots - thinly sliced
- 16 oz. baby bella mushrooms - sliced in half
- 4 garlic cloves - minced
- 1 tsp. fresh thyme
- ½ tsp. Worcestershire sauce
- 2 tbsp. flour
- 4 oz. butter - salted
Instructions
- Add 2 oz. butter to a large sauté pan and brown 16. oz. mushrooms for 5-7 minutes on MEDIUM-HIGH heat, without moving them so they get a nice, deep brown side. Flip them, and sauté for another 3-5 minutes. Remove mushrooms into a bowl.
- 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 on HIGH for 10 minutes.
- Combine 2 tbsp. flour with ¼ cup beef broth in a small bowl. Mix thoroughly, ensuring there are no lumps. Slowly add slurry to sauce while stirring to thicken. If you intend to mix sauce into roast drippings before serving (highly recommended!) don’t add salt. But if you want to reheat the sauce without mixing into drippings, add salt and pepper to taste. Add back mushrooms and refrigerate until roast is ready.
Nutrition
Serving: 5ounces | Calories: 251kcal | Carbohydrates: 11g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 285mg | Potassium: 516mg | Fiber: 1g | Sugar: 3g | Vitamin A: 514IU | Vitamin C: 3mg | Calcium: 38mg | Iron: 1mg