Chianti Mushroom Sauce
Rich, velvety, and bursting with earthy flavor, this Chianti Mushroom Sauce is the perfect companion to elevate any meal. Made with tender cremini mushrooms, aromatic shallots, and a luxurious base of Chianti wine and heavy cream, this sauce embodies the essence of sophisticated comfort food. A touch of fresh thyme and a splash of low-sodium beef stock lend depth and balance, while the optional cornstarch slurry allows you to customize the sauce’s consistency to suit your dish. Whether served over a perfectly seared steak, roasted chicken, or a bed of al dente pasta, this sauce transforms simple ingredients into an unforgettable dining experience. Ready in just 35 minutes, it’s an effortless way to impress guests or indulge in a gourmet treat at home.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 medium shallots, finely chopped
- 4 cloves garlic, minced
- 12 ounces cremini mushrooms, sliced
- 1 cup Chianti wine
- 1 cup low-sodium beef stock
- 0.5 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
- 1 teaspoon cornstarch (optional, for thickening)
- 1 tablespoon water (optional, for cornstarch slurry)
Instructions
In a large skillet or saucepan, melt the butter with the olive oil over medium heat.
Add the chopped shallots and cook for 2–3 minutes, stirring frequently, until softened.
Stir in the minced garlic and cook for an additional 1 minute, being careful not to let it burn.
Add the sliced mushrooms to the skillet and cook for 8–10 minutes, stirring occasionally, until the mushrooms release their liquid and start to brown.
Deglaze the pan by pouring in the Chianti wine. Scrape the bottom of the pan to release any browned bits.
Let the wine simmer for 3–4 minutes, allowing it to reduce by half.
Add the beef stock, heavy cream, and thyme leaves to the skillet. Stir well to combine.
Reduce the heat to low and simmer the sauce for about 5–7 minutes, or until it thickens slightly.
Season with salt and black pepper to taste.
If a thicker sauce is desired, create a cornstarch slurry by mixing the cornstarch with water in a small bowl. Gradually whisk the slurry into the sauce and simmer for an additional 1–2 minutes until thickened.
Serve the sauce warm over steak, chicken, or pasta, or store it in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
1192 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.6 g | 117% | |
| Saturated Fat | 47.2 g | 236% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 213 mg | 71% | |
| Sodium | 2585 mg | 112% | |
| Total Carbohydrate | 35.7 g | 13% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 13.3 g | ||
| Protein | 15.6 g | 31% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 96 mg | 7% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1691 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
