Loading Video...

Red Wine and Wild Mushroom Sauce

Save Recipe
  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 6 to 8 servings
Share This Recipe

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

  1. 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.
Wild Mushroom Risotto
PREMIUM
22m Intermediate 99%
CLASS
Red Wine Spaghetti
PREMIUM
8m Easy 79%
CLASS
Angel Hair Pasta with Fresh Tomato Sauce
PREMIUM
10m Easy 99%
CLASS
Mushroom Carbonara
PREMIUM
Gabriela Rodiles

Mushroom Carbonara

19m Easy 98%
CLASS