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.
- 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
- 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 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 Reduce heat and simmer, uncovered, until liquid has reduced and sauce is slightly thickened, about 15 minutes. Adjust salt and pepper if necessary.
- 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