Creamy Red Wine and Mushroom Reduction Sauce
Recipe type: Condiment
Serves: 8
- 1 tablespoon unsalted butter
- Extra-virgin olive oil (we used 1 teaspoon)
- 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
- ½ cup red wine (we used pinot noir)
- ¼ cup fat-free low sodium beef broth
- ¼ cup heavy cream
- 1 tablespoon minced fresh chives
- 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.
Recipe by The Taste Place at https://www.thetasteplace.com/creamy-red-wine-and-mushroom-reduction-sauce/
3.1.09