Delicious Mushroom and Red Wine Sauce
I enjoy red wine with my steak and love sautéed mushrooms on top so I often combine the two. It makes a wonderful sauce for beef. Here I served it on a nice sirloin steak, twice-baked potato and steamed asparagus. Yum!
This delicious mushroom sauce is surprisingly simple and takes no time at all. I’m typically cooking it just when the steaks come off the heat and are resting. I recommend a nice cabernet sauvignon for the wine but go with whatever red wine you like.
Remember the #1 rule of cooking with wine. If you wouldn’t drink it, don’t cook with it!
- 1-2 shallots, diced
- 1-2 large Portobello mushrooms, sliced
- 2 Tbl butter
- small drizzle of extra-virgin olive oil
- salt and pepper to taste
- 1/4-1/2 cup red wine
- chopped chives or parsley for garnish
Sauté the shallots in butter and olive oil for a minute or so. Add salt and pepper.
Add the mushrooms and cook just until the mushrooms have softened.
Add the red wine and cook gently until the wine has reduced slightly and the sauce has slightly thickened. Pour over your meat and top with the chives or parsley to garnish.
Red wine in moderation has known health benefits.