Red Wine Mushroom Sauce (Print-Friendly Format)
Mushrooms and shallots slow-simmered in red wine, brightened with herbs for a rich, velvety French-style sauce.
# Ingredients You’ll Need:
→ For the Sauce
01 -
2 tablespoons unsalted butter
02 -
1 tablespoon olive oil
03 -
225 grams mushrooms (shiitake, portobello, or oyster), sliced
04 -
2 shallots, finely chopped
05 -
3 cloves garlic, minced
06 -
180 millilitres dry red wine (Cabernet Sauvignon or Merlot)
07 -
240 millilitres beef broth
08 -
1 teaspoon fresh thyme or 0.5 teaspoon dried thyme
09 -
Salt, to taste
10 -
Freshly ground black pepper, to taste
→ Optional Ingredients
11 -
1 tablespoon all-purpose flour
12 -
1 tablespoon heavy cream
# How to Make It:
01 -
Thinly slice the mushrooms. Finely chop the shallots and mince the garlic.
02 -
Heat 1 tablespoon of butter and the olive oil in a large skillet over medium heat. Once the butter has melted and the oil is hot, add the sliced mushrooms. Cook for 5 to 7 minutes, stirring occasionally, until golden brown and slightly crispy around the edges.
03 -
Lower the heat slightly and add the finely chopped shallots to the pan. Sauté for 2 to 3 minutes until soft.
04 -
Stir in the minced garlic, cooking for an additional minute until fragrant but not browned.
05 -
Increase the heat to medium-high and pour in the red wine. Use a wooden spoon or spatula to scrape up any browned bits from the bottom of the pan. Let the wine simmer for about 5 minutes, allowing it to reduce by half.
06 -
Once the wine has reduced, add the beef broth and stir in the thyme. Simmer the mixture for 7 to 10 minutes.
07 -
Taste and adjust salt and freshly ground black pepper as needed.
08 -
If a thicker consistency is desired, whisk in the flour at this stage. For additional richness, stir in the heavy cream just before removing from heat.
# Extra Tips:
01 -
Choose a dry red wine such as Cabernet Sauvignon, Merlot, or Pinot Noir for optimal flavour balance.
02 -
Shiitake mushrooms provide deep earthy notes, while portobello brings a meaty texture and oyster mushrooms offer subtle, delicate flavour. Mixing varieties enhances complexity.