Mushroom Wine Sauce for Steaks
Elevate your steak night with this decadent Mushroom Wine Sauce—a luxurious blend of earthy cremini mushrooms, aromatic garlic, and shallots, all infused with the bold flavors of dry red wine and fresh thyme. This velvety sauce, thickened with a touch of flour and enriched with (optional) heavy cream, strikes the perfect balance between indulgence and elegance. Quick and easy to prepare in just 30 minutes, this recipe is the ultimate steak topper, delivering a restaurant-quality experience at home. Ideal for date nights or dinner parties, this versatile sauce pairs beautifully with beef or even roasted vegetables. Serve it warm and watch it transform your meal into a five-star dining experience. Keywords: mushroom wine sauce, steak sauce, red wine sauce, recipe for steak, gourmet sauce.
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Recipe Information
Ingredients
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 8 ounces Cremini or button mushrooms, sliced
- 2 cloves Garlic, minced
- 1 medium Shallot, finely diced
- 1 teaspoon Fresh thyme leaves
- 1 tablespoon All-purpose flour
- 1 cup Dry red wine
- 1 cup Beef or chicken stock
- 2 tablespoons Heavy cream (optional)
- to taste Salt
- to taste Black pepper
Instructions
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat until the butter is melted and foamy.
Add the sliced mushrooms to the skillet and sauté for 6-8 minutes, stirring occasionally, until they release their moisture and begin to brown.
Add the minced garlic, diced shallot, and thyme leaves to the skillet. Cook for an additional 2-3 minutes, stirring frequently, until fragrant and softened.
Sprinkle the flour over the mushroom mixture and stir well to combine. Cook for 1 minute to remove the raw flour taste.
Slowly pour in the red wine, stirring constantly to deglaze the pan and scrape up any browned bits from the bottom.
Let the wine reduce by half, about 3-4 minutes, then add the beef or chicken stock. Stir well and bring the mixture to a gentle simmer.
Cook the sauce for 5-7 minutes, allowing it to thicken slightly. Stir occasionally to prevent sticking.
If using, add the heavy cream to the sauce for a richer texture. Stir to combine and allow to heat through for 1-2 minutes.
Season the sauce with salt and black pepper to taste.
Remove the skillet from heat and stir in the remaining tablespoon of butter for a glossy finish.
Serve the mushroom wine sauce warm, spooned generously over freshly cooked steaks.
Nutrition Facts
Calories |
774 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.8 g | 65% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 3261 mg | 142% | |
| Total Carbohydrate | 31.8 g | 12% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 9.9 g | ||
| Protein | 13.2 g | 26% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 88 mg | 7% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1282 mg | 27% | |
*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.
