Red Wine and Wild Mushroom Sauce

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
6 to 8 servings
Level:
Easy

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
Directions

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.


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5.0 17
We had leg-of-lamb dinner at work. I prepared the lamb on my smoker and thought that a mushroom sauce would be a great complement. Well, I saw this one and prepared it. I only used about half the mushrooms that the recipe called for, but it was still amazing! My coworkers absolutely devoured the sauce. They were asking for more lamb just to try the sauce! This is a great recipe. Its very easy to prepare and it didn't break the bank. Thank you, Tyler! item not reviewed by moderator and published
Amazing!! I normally don't care for mushrooms at all, but I LOVE this sauce, especially on roast beef. item not reviewed by moderator and published
Sooooo good! I halved the recipe but used extra cream and it turned out amazing! I served it with pan fried country-style pork ribs. When the ribs were nearly done I added half the sauce to the pan and collected all that great garlicky juice and reincorporated it back into the original sauce. Bam! Best sauce ever. I can't wait to impress more people with it :) item not reviewed by moderator and published
Just made this sauce. Its overwhelmingly good. By far the best sauce I've made. Served on top of a beautiful ribeye... just flat out delicious. item not reviewed by moderator and published
I used this over a crown roast of pork and I substituted onions for the shallots and a chunk of cream cheese rather than the heavy cream, along with a little 2% milk. I used Better Than Broth to make the stock and voila! Everyone raved about the sauce and wanted the recipe. This sauce is a keeper and could be used in so many different dishes. item not reviewed by moderator and published
This has become our all time favorite! Over steak, prime rib, tenderloin with some Gorgonzola cheese, awesome! Made no changes to recipe, great as is! item not reviewed by moderator and published
Yum! I put this on a baked potato with a glob of sour cream. Divine. item not reviewed by moderator and published
Absolutely delicious! I made several changes to this sauce and it turned out wonderfully on top of our filet mignon!! I melted ¼ cup (1/2 stick) of butter, then added in white button mushrooms, chopped scallions and 3-4 minced garlic cloves. Sauteed all with a little salt and black pepper until mushrooms were soft. Added dried thyme and red wine, cooking it down until wine almost all gone. Added beef broth and cooked down 75%. Took it off the heat and added in heavy cream. Replaced the chives with fresh chopped flat leaf parsley because that is what I had on hand. Seasoned with salt and pepper. I’m not a big sautéed mushroom eater but I was making this for my husband, tried it, and thought that it was absolutely delicious!! item not reviewed by moderator and published
Sooo good! This is one of my favorite recipes for company! Easy to make and it tastes great! item not reviewed by moderator and published
This sauce was very easy to make. I added a splash of red wine vinegar to give it a little kick. I also added fresh scallions instead of chives. Turned out wonderful! item not reviewed by moderator and published
I used this sauce over a rare moose roast, not a sliver was left on the platter. I have also used it over Rosemary chicken. Great!!! item not reviewed by moderator and published
I made this as a vegetarian option for gravy for Canadian Thanksgiving - it was great on mashed potatoes and on it's own. We used creme fraiche, rather than regular heavy cream, and, obviously, replaced the beef stock with vegetable stock. Delicious! item not reviewed by moderator and published
Even though I was missing a few fresh ingredients and had to substitute garlic powder, onion powder, and dried Italian seasoning for the fresh thyme, shallots, and chives, this recipe came out great! It tastes very elegant, yet was simple to make. I tripled the recipe (I like a lot of sauce) and served it over broiled sirloin steaks with a side of angel hair pasta and asparagus--AWESOME! item not reviewed by moderator and published
i love this...use the leftover sauce in a cheddar soup for the best cheddar/mushroom soup! use it on anything from burgers to filet mignon! item not reviewed by moderator and published
Esay to make & very TASTY. Put it over Roast Beef & was very complimentry. item not reviewed by moderator and published
This was awesome sauce and so easy to make. I only used white button mushrooms and had to subsitute the heavy cream with half and half, still turned out wonderful. Spooned over grilled pork tenderloin. item not reviewed by moderator and published
This was sooooo good. We had it on Xmas with the roast and the chive sauce and it was delicious. I will definately make this whole meal again next year!!! item not reviewed by moderator and published
Oh, and make twice as much as you were planning to make. Trust me item not reviewed by moderator and published

This recipe is featured in:

The Best Christmas Recipes