RED WINE AND MUSHROOM PAN SAUCE

A savory red wine pan sauce with mushrooms and shallots that’s got just the right amount of zip from a dollop of Dijon mustard.  Red Wine and Mushroom Pan Sauce is a fast and simple way to add tons of flavor to a plain piece of meat!

HOW TO MAKE THE PERFECT PAN SAUCE – Have you mastered the “pan sauce” yet?

If you haven’t yet read the article on how to make perfect pan sauces, I highly suggest you do before starting this recipe!

The master post shares with you all the tips and techniques that you’ll need to master a fabulous pan sauce.  They add so much flavor to any kind of meat you’re serving, and are a fast way to dress up a plain meal.

I’ve put together a great combination of sauces that you should really tuck away in your culinary arsenal.  They elevate any weeknight meal to the next level of yum! 

Here’s the other 3 pan sauce recipes I shared in that post:

• White Wine Rosemary Pan Sauce
• Leek, Vermouth and Tarragon Pan Sauce
• Black Peppercorn and Red Wine Sauce

Here’s the link to learn how to master the craft of making pan sauces and get these fabulous recipes for yourself!

HOW TO MAKE THE PERFECT PAN SAUCE

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Red Wine and Mushroom Pan Sauce

Yield: 2-4 Servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

A savory red wine pan sauce with mushrooms and shallots that's got just the right amount of zip from a dollop of Dijon mustard.

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Ingredients

• 2 Tbsp. unsalted butter
• 1 cup mushrooms of your choice, sliced
• 1/2 cup shallots, chopped
• 1 Tbsp. garlic, chopped
• 1/2 tsp. kosher salt
• 1/4 tsp. fresh ground black pepper
• 1 Tbsp. Dijon mustard
• 1 Tbsp. Worchestershire sauce
• 2 tsp. fresh thyme leaves
• 1/2 cup red wine
• 1/2 cup beef broth
• 2 Tbsp. cold unsalted butter
• Salt and pepper to taste

Instructions

1. Reusing the same pan you cooked your meat in (do not clean out), add 2 Tbsp. butter and place over medium heat. Add mushrooms and shallots, saute, stirring often, for 4-5 minutes, or until mushrooms have just started to brown and shallots are soft.
2. Add garlic and cook for 1 additional minute.
3. To the pan, add salt, pepper, mustard, Worchestershire sauce and thyme. Cook mixture while constantly stirring for 1 minute.
4. Pour in red wine, stir to combine and cook until mixture is reduced by half. Add broth and cook until mixture is reduced enough to coat the back of a spoon, about 5 minutes.
5. Remove from heat, whisk in 2 Tbsp. cold butter until fully incorporated. Adjust seasonings as desired. Serve immediately.

Nutrition Information

Yield 4 Serving Size 1
Amount Per Serving Calories 163Total Fat 12gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 31mgSodium 602mgCarbohydrates 8gFiber 2gSugar 3gProtein 2g