Food Network: Red Wine and Wild Mushroom Sauce

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Red Wine and Wild Mushroom Sauce
Recipe courtesy Tyler Florence

Ingredients
1 tablespoon unsalted butter
Extra-virgin olive oil
2 shallots, minced
2 pounds assorted mushrooms, such as crimini, oyster, shiitake, chanterelle, or
white, trimmed and sliced
Leaves from 2 fresh thyme sprigs
Sea salt and freshly ground black pepper
1/2 cup Cabernet Sauvignon
1/4 cup reserved beef broth (drippings from roast) or low-sodium canned broth
1/4 cup heavy cream
1 tablespoon minced fresh chives

Instructions
Place a clean skillet over medium heat. Add the butter
and a 2-count drizzle of oil. When the butter starts to foam, add the shallots and
saute for 2 minutes to soften. Add the mushrooms and thyme; season with salt and
pepper. Stir everything together for a few minutes. Add the red wine, stirring to
scrape up any stuck bits; then cook and stir to evaporate the alcohol. When the
wine is almost all gone, add the reserved beef juices. Let the liquid cook down
and then take it off the heat. Stir in the cream and chives, and season with salt
and pepper.