Mushroom Sauce with Red Wine

This thick, rich mushroom sauce is made with beef broth, mushrooms, thyme, and a bold, dry red wine. It is lovely with grilled steaks or filet mignon.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 118 Calories

Ingredients

• 1 teaspoon salt
• 3 tablespoons butter
• 1 tablespoon cornstarch
• 1 cup beef broth
• 1 teaspoon ground black pepper
• 1 bay leaf
• 2 teaspoons minced garlic
• 2 cups sliced button mushrooms
• 0.5 teaspoon dried thyme
• 0.25 cup water
• 1.5 cups Cabernet Sauvignon

Recipe Instructions

Step 1

Melt butter in a skillet over medium heat. Add garlic, salt, black pepper, and thyme; cook until fragrant, about 30 seconds. Add mushrooms; sauté until tender, about 5 minutes.

Step 2

Add wine, beef broth, and bay leaf; cook until sauce reduced to about 3/4 of its original volume, about 20 minutes.

Step 3

Whisk water and cornstarch together in a bowl until smooth; whisk into sauce. Reduce heat to medium-low; simmer until thickened, 2 to 3 minutes. Remove and discard bay leaf before serving.