Recipe By Bibi
Published Dec 12th
Prep 15m Cook 35m Additional - Ready In 50m
Servings 4 servings Calories 204.5

We love this recipe for mushroom sauce on our steaks, because it is very generous with the mushrooms. You can also use it on hamburger patties or a roast.

Recipe Ingredients

  • ¼ cup unsalted butter
  • ¼ cup chopped onion
  • 1 (12 ounce) package white mushrooms, stemmed and sliced
  • ¼ teaspoon salt, or more to taste
  • 1 teaspoon freshly minced garlic
  • ¾ cup beef stock
  • ¼ cup dry red wine (such as Cabernet Sauvignon)
  • 1 teaspoon Worcestershire sauce
  • 8 sprigs fresh thyme, or to taste
  • ⅓ teaspoon freshly ground black pepper, or more to taste

Cooking Directions

  1. 1 Melt butter in a skillet over medium heat. Add onion and cook until it begins to soften and turn clear, about 4 minutes. Add mushrooms and salt; stir well and cook until mushrooms begin to release their liquid, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
  2. 2 Combine beef stock, wine, and Worcestershire sauce in a small measuring cup. Pour into the skillet and stir in thyme sprigs and pepper; bring to a boil.
  3. 3 Reduce heat and simmer, uncovered, until liquid has reduced and sauce is slightly thickened, about 15 minutes. Adjust salt and pepper if necessary.

Nutrition Facts

  • Calories 204.5
  • Carbohydrate 19.2 g
  • Cholesterol 30.5 mg
  • Fat 13 g
  • Fiber 9.1 g
  • Protein 6.8 g
  • Saturated Fat 7.7 g
  • Sodium 187.7 mg
  • Sugar 2.6 g

Chef's Notes

If you desire a thicker sauce after Step 3, place 1 tablespoon cornstarch and 2 tablespoons water in a small bowl. Stir until no lumps remain; pour into the skillet and quickly stir to combine. Increase the heat slightly and stir continuously until the liquid has boiled and thickened; To serve over chicken, change the red wine to white and substitute chicken stock for beef stock.
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