Port Wine Mushroom Sauce
Elevate your dishes with the luxurious and savory depth of this Port Wine Mushroom Sauce. A perfect blend of cremini mushrooms, aromatic shallots, garlic, and fragrant thyme creates a rich base, enhanced by the sweetness of port wine and the complexity of beef or vegetable stock. This recipe strikes the ideal balance between elegant flavors and effortless preparation, coming together in just 35 minutes. Optional additions like a touch of cream or a hint of flour ensure versatile customization, whether you prefer a velvety consistency or a lighter finish. Serve this decadent mushroom sauce over seared steaks, tender chicken, roasted veggies, or creamy mashed potatoes to transform an ordinary meal into a gourmet experience. With its blend of bold ingredients and easy execution, it’s the ultimate go-to for indulgent flavor!
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium shallot, finely chopped
- 2 cloves garlic, minced
- 8 ounces cremini mushrooms, thinly sliced
- 1 cup port wine
- 1 cup beef or vegetable stock
- 1 teaspoon fresh thyme leaves
- 1 teaspoon all-purpose flour (optional, for thickening)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper, freshly ground
- 2 tablespoons heavy cream (optional, for added richness)
Instructions
In a large skillet, melt the butter with the olive oil over medium heat.
Add the finely chopped shallot and sauté for 2-3 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the sliced cremini mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until the mushrooms begin to release their liquid and turn golden brown.
Pour in the port wine and bring the mixture to a simmer. Let it cook for 5 minutes, reducing slightly.
Stir in the beef or vegetable stock and thyme leaves, and allow the mixture to simmer gently for another 10 minutes.
If a thicker sauce is desired, sprinkle the flour evenly over the sauce and whisk it in, cooking for 1-2 minutes to remove any raw flour taste.
Season the sauce with salt and freshly ground black pepper to taste. Optionally, swirl in the heavy cream for a richer, creamier sauce.
Remove the sauce from heat and serve warm over your choice of steak, chicken, roasted vegetables, or mashed potatoes.
Nutrition Facts
Calories |
998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.4 g | 65% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 2093 mg | 91% | |
| Total Carbohydrate | 55.0 g | 20% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 45.4 g | ||
| Protein | 9.6 g | 19% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 96 mg | 7% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 1544 mg | 33% | |
*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.
