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Red Wine and Mushroom Sauce

Add this on top of steak, chicken, pork chops, etc.


  • 1 tbsp butter

  • 2 tbsp olive oil

  • 2 shallots, minced

  • 2 lbs mushrooms, trimmed and sliced (you can use a mixture or all the same kind: crimini, oyster, shiitake, white, etc)]

  • leaves from 2 fresh thyme springs

  • sea salt & ground pepper

  • 1/2 cup red wine (ex Cabernet)

  • 1/4 cup beef broth

  • 1/4 cup heavy cream

  • 1 tbsp minced fresh chives


  1. Heat skillet over medium heat. Add butter and olive oil. When butter starts to foam, add shallots and sauté for 2 minutes to soften.

  2. Add mushrooms and thyme, then season with salt & pepper. Stir and sauté everything together for a few minutes.

  3. Add red wine to the skillet, stirring to scrape up any stuck bits. Continue to cook and stir to evaporate the alcohol. When wine is almost all gone, add beef broth. Let liquid cook down and then take skillet off the heat. Stir in cream and chives. Taste and season with more with salt & pepper as needed.


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