Ingredients for Red Wine Mushroom Pan Sauce
- Vegetable Oil
- Button Mushrooms
- 1/2 cup finely chopped shallots
- Dry Red Wine
- Low Sodium Chicken Broth
- Balsamic Vinegar
- Dijon Mustard
- Unsalted Butter
- Fresh Thyme Leave
- Salt & Freshly Ground Black Pepper
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How to Make Red Wine Mushroom Pan Sauce
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until just smoking.
- Add 1 pound of sliced cremini mushrooms and cook, stirring occasionally, until they begin to brown and release their liquid (about 5-7 minutes).
- Add 1/2 cup finely chopped shallots and cook, stirring often, until softened (about 1 minute).
- Increase heat to high.
- Add 1 cup dry red wine (like Cabernet Sauvignon or Merlot) and 1/2 cup beef broth. Bring to a boil.
- Reduce heat to medium-high and simmer rapidly, stirring occasionally, until the liquid is reduced and the mushrooms are well coated in a rich sauce (about 6-8 minutes).
- Stir in 1 tablespoon balsamic vinegar and 1 teaspoon Dijon mustard.
- Continue to cook, stirring frequently, until the sauce has thickened slightly (about 1-2 minutes).
- Remove from heat and whisk in 2 tablespoons of cold unsalted butter and 1 teaspoon fresh thyme leaves until the butter is melted and the sauce is smooth and glossy.
- Season generously with salt and freshly ground black pepper to taste.
- Spoon the sauce generously over your steaks and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
120 g
Sugar
43g
Fat
86g
Carbs
11g
