Description
This rich red wine mushroom sauce combines sautéed onions, garlic, and a mix of mushrooms, simmered in red wine and herbs. It’s perfect for enhancing steak, chicken, or pasta with its deep, savory flavors.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 16 ounces (about 450g) cremini or button mushrooms, sliced
- 1 cup red wine
- 1 cup beef or vegetable broth
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
- Salt and pepper to taste
- 1 tablespoon cornstarch (optional, for thickening)
- Fresh parsley, chopped (for garnish)
Instructions
- In a large skillet, heat the olive oil and butter over medium heat.
- Once the butter has melted and is bubbling, add the finely chopped onion. Sauté for about 5 minutes, or until the onion becomes translucent and soft. Stir occasionally to prevent browning.
- Add the minced garlic and cook for an additional 1-2 minutes, stirring constantly to avoid burning.
- Add the sliced mushrooms to the skillet and stir them into the onion and garlic mixture.
- Cook the mushrooms for about 8-10 minutes, stirring occasionally, until they release their moisture and become browned.
- Season with salt and pepper to taste.
- Pour in the red wine, scraping the bottom of the skillet to deglaze it.
- Bring the mixture to a simmer and cook for about 5-7 minutes to allow the alcohol to cook off.
- Add the beef or vegetable broth, fresh thyme, and rosemary. Let the sauce simmer for another 10-15 minutes to reduce and thicken slightly.
- If desired, mix the cornstarch with a tablespoon of cold water to create a slurry.
- Slowly pour the slurry into the simmering sauce while stirring constantly.
- Continue to simmer for an additional 2-3 minutes until the sauce reaches your desired consistency.
- Taste the sauce and adjust seasoning with more salt and pepper if needed.
- Remove from heat and let the sauce sit for a minute.
- Sprinkle freshly chopped parsley over the sauce before serving.
Notes
- This sauce pairs well with steak, grilled chicken, roasted vegetables, pasta, or polenta.
- For storage, let the sauce cool completely before transferring it to an airtight container. It can be refrigerated for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes