Mushroom Red Wine Sauce | Mushroom Sauce | Red Wine Reduction | Homemade Sauce for Steak Sauce

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: grape juice

Grape juice provides sweetness without alcohol.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and provides a similar texture.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: chicken broth

Vegetable broth is lower in calories and suitable for vegetarians.

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Cornstarch thickens the sauce without gluten.

Wash, dry, and chop 3/4 pound of button mushrooms.

Finely dice 1 medium shallot.

Heat a pan over medium to high heat and add 1 tablespoon of neutral oil (or 2 tablespoons if not using leftover fat from cooking steaks).

Add the chopped mushrooms to the hot oil and stir to coat them, scraping the bottom of the pan to release any bits.

Cook the mushrooms until they are golden brown.

Add the finely diced shallots to the pan and cook until they are translucent and tender, adjusting the heat if necessary to prevent burning.

Add about 6 sprigs of fresh thyme to the pan and mix to heat the herbs and release their flavors.

Deglaze the pan with 2 cups of red wine, stirring to combine, and bring to a simmer.

Add 2 tablespoons of veal or beef demi-glace to the simmering mixture.

Reduce the sauce by half or until it reaches your desired thickness, stirring occasionally.

Turn off the heat and remove the thyme sprigs from the sauce.

Add 6 tablespoons of cubed cold butter to the sauce in batches, swirling or stirring to emulsify the butter into the sauce.

Taste the sauce and adjust seasoning with salt and pepper as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens