White Wine Mushroom Sauce
An easy all-purpose white wine mushroom sauce with tender mushrooms in a rich wine and homemade beef broth. This is the ultimate sauce to cover a steak, mashed potatoes or your favorite meatloaf.
Servings: 2 -cups
Ingredients
- 2 tablespoons olive oil
- 1 medium shallot chopped
- 8 ounces slice mushrooms
- 3 garlic cloves grated or minced
- 1 cup white wine
- 2 cups beef broth
- 1-½ tablespoons cornstarch
- 1 tablespoon fresh thyme leaves
- Salt/pepper to taste
Instructions
- Heat the oil in a skillet set over medium-low and sauté the mushrooms to a rich brown color, about 8-10 minutes. Add the chopped shallot and garlic and cook for 1 minute.
- Increase the heat to medium and pour in the wine, stirring to loosen bits from the pan bottom. Cook for 30 seconds to burn off the alcohol; then add the beef broth. Simmer the sauce for 4-5 minutes to reduce slightly.
- In a small dish, make a slurry with the cornstarch and 2 tablespoons of cold water and slowly add to the mushroom mixture as you whisk the sauce.
- Simmer for 1 minute to thicken remove the skillet from the heat, cover and set aside to keep warm.
Notes
- Any type of mushrooms work in this recipe, including a mixture of mushrooms.
- Homemade beef broth can be substituted with canned beef broth, chicken broth or vegetable broth.
- For a creamy sauce add 2-3 tablespoon of heavy cream.
- This savory sauce is gluten-free.
Nutrition
Serving: 2serving | Calories: 230kcal | Carbohydrates: 14g | Protein: 7g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 911mg | Potassium: 618mg | Fiber: 2g | Sugar: 3g | Vitamin A: 167IU | Vitamin C: 11mg | Calcium: 52mg | Iron: 2mg
