Red Wine Mushroom Pan Sauce
Rich, aromatic, and deeply satisfying, this Red Wine Mushroom Pan Sauce is the perfect way to elevate your favorite dishes. Made with earthy cremini mushrooms, fragrant shallots, and a luscious base of dry red wine and stock, this versatile recipe combines simple ingredients for a restaurant-worthy finish. The sauce is thickened with a hint of flour and garnished with fresh thyme for a touch of herbal brightness, while optional heavy cream adds a luxurious creaminess. Perfect atop seared steaks, roasted chicken, or even mashed potatoes, this 30-minute pan sauce utilizes deglazing and reduction techniques to create layers of complex flavor. Whether you're hosting a dinner party or indulging in a gourmet meal at home, this red wine mushroom sauce transforms any dish into a decadent culinary experience.
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Recipe Information
Ingredients
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 2 medium Shallots
- 2 cloves Garlic
- 8 ounces Cremini or button mushrooms
- 1 tablespoon All-purpose flour
- 1 cup Red wine (dry, such as Cabernet Sauvignon or Merlot)
- 0.75 cup Beef or vegetable stock
- 1 teaspoon Fresh thyme
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Heavy cream (optional)
Instructions
Finely chop the shallots and garlic, and thinly slice the mushrooms.
Heat a large skillet over medium heat. Add 1 tablespoon of butter and 1 tablespoon of olive oil.
Once the butter is melted and bubbling, sauté the shallots for 2-3 minutes until softened, then add the garlic and cook for an additional 30 seconds until fragrant.
Add the mushrooms to the skillet. Cook for 7-8 minutes, stirring occasionally, until the mushrooms have released their moisture and begin to brown.
Sprinkle the flour over the mushrooms and stir well to coat. Cook for 1 minute to eliminate the raw flour taste.
Slowly pour in the red wine, scraping the bottom of the skillet with a wooden spoon to deglaze any browned bits. Bring the mixture to a simmer.
Add the stock, thyme, salt, and black pepper to the skillet. Simmer for 6-8 minutes, stirring occasionally, until the sauce has reduced and thickened to your desired consistency.
Stir in the remaining 1 tablespoon of butter to give the sauce a glossy finish. If using, add the heavy cream and mix well for a richer sauce.
Taste and adjust seasoning as needed. Serve immediately over your choice of protein or vegetables.
Nutrition Facts
Calories |
788 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.1 g | 64% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 1283 mg | 56% | |
| Total Carbohydrate | 36.8 g | 13% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 13.7 g | ||
| Protein | 12.4 g | 25% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 136 mg | 10% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1673 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.
