Red Wine Mushroom Pan Sauce Recipes

RED WINE MUSHROOM PAN SAUCE

Steps:

• Heat oil over medium-high heat until just smoking.
• Add mushrooms and cook, stirring occasionally, until beginning to brown and liquid has evaporated, about 5 minutes. Add shallot and cook, stirring often, until beginning to soften, about 1 minute. Increase heat to high; add red wine and broth.
• SImmer rapidly until liquid and mushrooms are reduced to 1 cup, about 6 minutes.
• Add vinegar and mustard; cook until thickened, about 1 minute.
• Off heat, whisk in butter and thyme; season with salt and pepper. Spoon sauce over steaks and serve immediately.

RED WINE AND WILD MUSHROOM SAUCE

Steps:

• 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.

MUSHROOM SAUCE WITH RED WINE

Steps:

• Melt butter in a skillet over medium heat. Add garlic, thyme, salt, and pepper; cook until fragrant, about 30 seconds. Add mushrooms and saute until tender, about 5 minutes.
• Add wine and beef broth and cook until sauce has reduced to about 3/4 of the original volume, about 20 minutes.
• Mix water and cornstarch together in a bowl until smooth; add to the sauce. Reduce heat to medium-low and simmer until thickened, 2 to 3 minutes.

EASY MUSHROOM SAUCE WITH RED WINE

Steps:

• Gather the ingredients.
• Melt the butter with the extra virgin olive oil in a skillet; add the mushrooms and sauté for 3 to 5 minutes, stirring occasionally.
• Add the red wine and simmer for a few minutes.
• Add the beef broth and simmer to reduce a bit, about 5 minutes.
• Combine the flour and cold water in a small bowl or cup and whisk until smooth. Stir into the mushrooms until well blended.
• Season to taste with salt and pepper and simmer for about 1 minute, until thickened. If the mixture is too thick, add a little more beef broth.
• Add the parsley and more salt and pepper to taste.
• Spoon on top of your beef dish and enjoy.

RED WINE PAN SAUCE

Steps:

• In a medium sauté pan, heat 1 Tbs. of the butter over medium heat. Add the shallots and cook, stirring often, until softened but not brown, about 2 minutes. Add the broth, wine, vinegar, and mustard. Increase the heat to high and bring to a boil, stirring frequently. Boil until reduced to 1/2 cup, about 9 minutes.
• Off the heat, whisk in the remaining 3 Tbs. butter. Season to taste with salt and pepper. Serve warm.

RED WINE MUSHROOM SAUCE

Steps:

• In a medium saucepan over medium heat, melt the butter.
• Add the diced onions and saute for 2 minutes.
• Add the sliced mushrooms and continue to saute until mushrooms begin to soften (about 2 minutes).
• Stir in the chicken broth and tarragon. Raise the heat to med-high, cooking until mushrooms are tender (about 3 minutes).
• In a small cup stir together the wine and cornstarch. Add mixture to the sauce and raise the temp to high and bring to a boil, stirring constantly.
• Reduce heat to medium and cook until thickened.
• Remove from heat, cover and keep warm.