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Red Wine Mushroom Sauce

A rich, glossy, and savory sauce featuring caramelized cremini mushrooms, dry red wine, and butter. The perfect restaurant-quality topping for steaks, pork chops, or mashed potatoes.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Sauce
Cuisine: French, Steakhouse
Calories: 145
Ingredients Equipment Method Notes

Ingredients
  

The Base
  • 2 tbsp unsalted butter divided use
  • 1 tbsp olive oil
  • 8 oz cremini mushrooms sliced thick
  • 2 cloves garlic minced
The Liquids & Seasoning
  • 0.5 cup dry red wine Cabernet or Merlot
  • 0.75 cup beef broth low sodium preferred
  • 2 sprigs fresh thyme
  • 0.5 tsp salt to taste
  • 0.5 tsp black pepper freshly cracked

Equipment

  • Large Skillet or Sauté Pan
  • Chef's Knife
  • Wooden Spoon
  • Measuring Cups

Method
 

  1. Clean mushrooms with a damp cloth and slice them into 1/4 inch pieces. Mince the garlic.
  2. Heat 1 tbsp butter and olive oil in a large skillet over medium-high heat.
  3. Add mushrooms in a single layer. Sear without moving for 3-4 minutes until browned, then flip and cook 2 more minutes.
  4. Reduce heat to medium. Add garlic and thyme sprigs, sautéing for 1 minute until fragrant.
  5. Pour in the red wine to deglaze the pan, scraping up browned bits from the bottom. Simmer until liquid reduces by half.
  6. Add beef broth and simmer for 10-12 minutes until the sauce thickens and coats the back of a spoon.
  7. Remove from heat. Whisk in the remaining 1 tbsp of cold butter until melted and glossy. Remove thyme stems.
  8. Season with salt and generous black pepper. Serve immediately over steak or potatoes.

Notes

For a thicker gravy, mix 1 tsp cornstarch with 1 tsp water and add it during the broth stage. Always use cold butter at the end for the best shine.