Red Wine Mushroom Sauce

This Red Wine Mushroom Sauce is perfect for topping juicy steaks or simmering beef medallions.  You could also use it for leftover pot roast!  It's super simple and has a beautiful, rich burgundy color.

The smell of onions and garlic are heavenly.  Add in mushrooms and fresh rosemary and its over the top.  Did I mention that I used bacon fat instead of oil?  I did......

Season with House Blend then sprinkle flour in and stir well to combine.

Bring on the wine!!  So I often see recipes telling you to never use a wine that you wouldn't drink.  I almost agree with this, there have been few rare instances that I couldn't bare the taste of a wine that I wouldn't drink it.  If I dont like a certain wine that I've opened, then I will always save it to cook with.  That being said, I like GOOD wine, I admit, I'm kind of a wine snob.  That doesn't mean it has to be expensive, I just like good wine.  I always have red and white "cooking wine" on hand.  I have found a few bottles that are under $8 and are great for cooking and in a pinch, I drink occasionally :)

Back to the wine....I used a cabernet for this sauce.  Also, go easy on the flour, you don't want the sauce to be too thick.  You can always add more liquid if needed.

So, add your wine and continue stirring.  Its going to thicken pretty quickly so make sure you keep the wine or some stock handy.  Once it comes to a low boil, you can turn the heat off and set it aside.  If you need to warm it back up, just put the heat back on low and add a little water to thin it out.

And her you go.  Spoon it over your steak and get to eatin'!

 

RED WINE MUSHROOM SAUCE

Prep Time: 5 minutes Cook Time: 10 Minutes Difficulty: Easy Servings: 4

Ingredients:

1 onion, chopped

2 garlic cloves, chopped

1 1/2 cups cremini mushrooms, sliced

1 teaspoon fresh rosemary, finely chopped

SplenDishes House Blend

1 tablespoon olive oil (or bacon fat)

1 tablespoon flour

2 cups dry red wine

Directions:

Saute onions, garlic, mushrooms and rosemary until onions and mushrooms are light golden brown.  

Sprinkle with House Blend, then stir in flour and combine.

Stir in red wine, stirring until sauce thickens.

Spoon sauce over meat and serve.

 

 

 

 

 


Shonali Thomas
Shonali Thomas

Author

Originally from Sonoma County, Shonali's love of food began at a young age in her backyard “mud kitchen”. She published her first cookbook, Shonal’s Kitchen, The Eclectic Home Chef in 2007. She then began experimenting with different spices and started creating blends to cook with. In 2009, SplenDishes by Shonali was born and since then she has expanded her product line to carry gourmet sauces, spice blends, mustards, jams, jellies, chutneys and specialty items. You can find SplenDishes products at local farmers markets, on the shelves of local gourmet grocery stores and online at SplenDishes.com.



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