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!
Servings 4 servings
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.