Red Wine Mushroom Sauce

With its easy preparation and endless versatility, the Red Wine Mushroom Sauce is a culinary gem you’ll reach for again and again.

Red Wine Mushroom Sauce

Not just for sipping, its tannins and acidity add depth and complexity, beautifully balancing the earthiness of the mushrooms. A hint of butter rounds out the texture and creates a luxurious mouthfeel, and herbs lend a touch of elegance and fragrance. Drizzle over steak or roasted veggies, elevate your burger game with a generous slathering or use it as a dip for crusty bread. The possibilities are endless!
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Author Cathy Nguyen

Ingredients

  • 1 tbsp unsalted butter*
  • ½ tbsp oil
  • 2 shallots chopped finely
  • 2 cloves garlic minced
  • 1 tsp all-purpose flour
  • ½ cup red wine Cabernet Sauvignon, Merlot or non-alcoholic wine
  • ¾ cup beef stock**
  • 5 oz mushrooms sliced
  • ¼ tsp salt
  • ¼ tsp pepper
  • meat-drippings left in pan after cooking meat optional but highly recommended!
  • 1 tbsp fresh herbs thyme, rosemary and/or sage

Instructions

  • Heat butter and oil in a pan over medium heat.
  • When butter has melted, add shallots. Cook for 2-3 minutes until shallots begin to soften.
  • Add garlic and cook for 30 seconds.
  • Stir in flour and cook for 30 seconds.
  • While stirring, pour in red wine and beef stock. Add mushrooms and season with salt and pepper.
  • Stir again and bring to a boil. Simmer for 10-15 minutes, stirring occasionally until thickened and reduced by a third.
  • If you’ve cooked meat to go with this sauce, add drippings to the pan. Stir and let bubble for a few seconds, then turn off heat.
  • Stir in fresh herbs. Adjust seasoning to taste, if needed.

Notes

*Make the sauce vegan by using plant-based butter and vegetable stock.
**Substitute beef stock with two stock cubes dissolved in water.

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