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Red Wine Mushroom Sauce

A rich, glossy, and savory sauce made with browned mushrooms, red wine reduction, and beef broth. The perfect finish for steaks, pork chops, or roasted potatoes.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Sauce, Side Dish
Cuisine: American, French
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

Mushroom Base
  • 1 tbsp unsalted butter for sautéing
  • 8 oz cremini or button mushrooms sliced
  • 1 medium shallot finely minced
  • 2 cloves garlic minced
Liquids & Seasoning
  • 0.5 cup dry red wine Cabernet or Merlot
  • 1 cup beef broth low sodium preferred
  • 1 tsp Worcestershire sauce
  • 0.5 tsp dried thyme or 2 sprigs fresh
  • 1 pinch salt and pepper to taste
Finishing
  • 2 tbsp unsalted butter cold, cubed
  • 1 tsp cornstarch optional, mixed with 1 tsp water

Equipment

  • Large skillet or sauté pan
  • Wooden spoon
  • Knife and Cutting Board

Method
 

  1. Melt 1 tbsp butter in a skillet over medium-high heat. Add sliced mushrooms.
  2. Cook mushrooms without stirring for 3 minutes to brown. Stir and cook 2 more minutes.
  3. Reduce heat to medium. Add minced shallot and cook 1 minute. Add garlic and thyme, cook 30 seconds.
  4. Pour in red wine to deglaze pan, scraping up any brown bits. Simmer for 3-5 minutes until reduced by half.
  5. Add beef broth and Worcestershire sauce. Simmer for 5-8 minutes to reduce slightly.
  6. Optional: Stir in cornstarch slurry if a thicker gravy is desired and cook 1 minute.
  7. Remove from heat. Swirl in remaining 2 tbsp cold butter until melted and glossy. Season with salt and pepper.

Notes

Using the same pan you cooked steaks in adds extra flavor from the beef drippings.