Red Wine and Wild Mushroom Sauce
- Difficulty: Easy
- Serves: 6 to 8
- Nutritional Information (per serving): Calories 166, Total Fat 9 g, Saturated Fat 4 g, Carbohydrates 15 g, Dietary Fiber 7 g, Sugar 4 g, Protein 3 g, Cholesterol 19 mg, Sodium 502 mg
- Total Time: 30 minutes
- Preparation Time: 15 minutes
- Cooking Time: 15 minutes
- 1 tablespoon unsalted butter
- Extra-virgin olive oil
- 2 shallots, finely chopped
- 2 pounds mixed mushrooms (such as crimini, oyster, shiitake, chanterelle, or white), trimmed and sliced
- Leaves from 2 sprigs of fresh thyme
- Sea salt and freshly ground black pepper
- 1/2 cup Cabernet Sauvignon
- 1/4 cup reserved beef broth (roast drippings) or low-sodium canned broth
- 1/4 cup heavy cream
- 1 tablespoon chopped fresh chives
Instructions
- Imagine the rich aroma filling your kitchen as you heat a clean skillet over medium heat. Add the butter with a couple of drizzles of olive oil. When the butter foams, toss in the finely chopped shallots and saut for about 2 minutes until softened and fragrant.
- Stir in the sliced mushrooms and thyme leaves. Season generously with sea salt and freshly ground black pepper. Saut for a few minutes, letting the mushrooms release their earthy juices and mingle beautifully.
- Pour in the Cabernet Sauvignon, stirring to deglaze the pan and capture every flavorful browned bit. Cook, stirring often, until the wine reduces and the alcohol evaporates, concentrating the flavors.
- Once the wine has nearly vanished, add the reserved beef broth or drippings. Simmer to reduce further, then pull the skillet off the heat for a silky finish.
- Swirl in the heavy cream and chopped chives. Taste and adjust seasoningyour luxurious, velvety sauce is ready to elevate any steak or roast!
