Red Wine and Wild Mushroom Sauce Recipe

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

1. 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.
2. 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.
3. 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.
4. 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.
5. Swirl in the heavy cream and chopped chives. Taste and adjust seasoningyour luxurious, velvety sauce is ready to elevate any steak or roast!