| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 30 min |
| Prep: | 15 min |
| Cook: | 15 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 tablespoon unsalted butter
- Extra-virgin olive oil
- 2 shallots, minced
- 2 pounds assorted mushrooms, such as crimini, oyster, shiitake, chanterelle, or white, trimmed and sliced
- Leaves from 2 fresh thyme sprigs
- Sea salt and freshly ground black pepper
- 1/2 cup Cabernet Sauvignon
- 1/4 cup reserved beef broth (drippings from roast) or low-sodium canned broth
- 1/4 cup heavy cream
- 1 tablespoon minced fresh chives
Instructions
- Place a clean skillet over medium heat. Add the butter and a 2-count drizzle of oil. When the butter starts to foam, add the shallots and saute for 2 minutes to soften. Add the mushrooms and thyme; season with salt and pepper. Stir everything together for a few minutes. Add the red wine, stirring to scrape up any stuck bits; then cook and stir to evaporate the alcohol. When the wine is almost all gone, add the reserved beef juices. Let the liquid cook down and then take it off the heat. Stir in the cream and chives, and season with salt and pepper.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 166 |
| Total Fat | 9 g |
| Saturated Fat | 4 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 7 g |
| Sugar | 4 g |
| Protein | 3 g |
| Cholesterol | 19 mg |
| Sodium | 502 mg |
| Serving Size | 1 of 6 servings |
| Calories | 166 |
| Total Fat | 9 g |
| Saturated Fat | 4 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 7 g |
| Sugar | 4 g |
| Protein | 3 g |
| Cholesterol | 19 mg |
| Sodium | 502 mg |
Reviews
Made this last night with a Bottom Round Roast. Sliced thin. It was delicious!
This was really outstanding, I served as a side to grilled filet mignon for Christmas. Grown ups loved it.
This is so good and will be great on the steaks
Outstanding!
The best
This recipe was amazing! I poured it over elk steak and was one of the top meals I’ve made! I highly recommend!
Absolutely the best! I use it with beef roasts steaks burgers, chicken but with white wine and chicken broth and for pork roasts! I could eat this with a spoon! Just amazing!!!
Love it
I added a couple dashes of Worcestershire and it gave it a bit of zing…
We had leg-of-lamb dinner at work. I prepared the lamb on my smoker and thought that a mushroom sauce would be a great complement. Well, I saw this one and prepared it. I only used about half the mushrooms that the recipe called for, but it was still amazing! My coworkers absolutely devoured the sauce. They were asking for more lamb just to try the sauce! This is a great recipe. Its very easy to prepare and it didn’t break the bank. Thank you, Tyler!