Recipe

Servings: 4-6 (as a topping or side for dishes like steak, pasta, or mashed potatoes)

Portion Size: About 1/4 to 1/3 cup per person, depending on how it's used

Preparation Time: 10-15 minutes (chopping and prepping ingredients)

Cooking Time: 10-12 minutes (sautéing and simmering until sauce thickens)

Ingredients 

•  2 cups Mushrooms (button or cremini), sliced   

• ½ cup Red wine (use dry wine for best results)  

• 2 tbsp  Butter 

• 2 cloves Garlic, minced   

• 1 small Onion, finely chopped   

• 1 tbsp - Flour 

•  1 cup  Vegetable or chicken stock 

•  ½ tsp Thyme (fresh or dried) 

• Salt to taste   

• Black pepper to taste   

• 2 tbsp- Heavy cream (optional)    

Equipment Needed  

•  Cutting board   

• Chef’s knife   

• Medium sauté pan   

• Wooden spoon or silicone spatula   

• Measuring cups and spoons   

Step-by-Step Instructions 

1. Prep the ingredients 

•  Slice mushrooms, finely chop onions, and mince garlic.   

2. Cook Mushrooms 

•  Heat butter in a pan over medium heat.   

• Add garlic and onion, sautéing until translucent and fragrant.   

• add mushrooms to the pan.   

• Sauté for 5–7 minutes until softened and they release their juices.   

• Sprinkle flour over the mushrooms, stirring well to coat evenly.   

• Cook for 1 minute to eliminate the raw flour taste.   

3.Deglaze with red wine 

•  Scrape the pan’s bottom to incorporate all flavors.   

• Simmer the sauce 

• Add stock and thyme, stirring to combine.   

• Let the sauce simmer on low heat for 5–7 minutes until thickened.   

• Adjust seasoning with salt and pepper. Stir in heavy cream for a richer flavor.  

  4.Serve and enjoy  

• This sauce pairs perfectly with steak, grilled chicken, roasted vegetables, or pasta.

 Tips 

• Wine Choice**: Use dry red wine like Merlot or Pinot Noir for depth.  Any leftover red wine can be used as well. 

• Non-Alcoholic Substitute**: Replace wine with grape juice and a splash of balsamic vinegar.   

• Storage: Refrigerate for 3 days or freeze for up to a month. Reheat gently to maintain consistency.   

• Customizations**: For extra umami, add a dash of soy sauce or Worcestershire sauce.   

• You can also use the roasts juices to add extra flavor to the sauce by deglazing the roasting tray, or pan in which meat is cooked. 

• You can make roux in advance and use it instead raw flour to thickening of sauce. This adds a little roasted flavor to the sauce 

• Any chicken, meat or veg stock/broth can be added enhance the flavor. You can simply add water if you don’t have any broth. 

• I generally use thyme for poultry and vegetarian dishes, and rosemary for red meats, but you can add any herb of your choice