Mushroom And Wine Steak Sauce Recipes

Steps:

• Add the oil to a large cast-iron skillet over medium-high heat. Heat until the oil is very hot.
• Season the steaks with salt and pepper. Add the steaks to the skillet and sear the steaks on each side for 4 minutes for medium. Remove the steaks to a plate and loosely cover with foil.
• Lower the heat to medium and add the mushrooms, shallot, and thyme to the pan and saute until the mushrooms begin to brown and soften, about 5 minutes. You may need to add a bit more oil to the pan. Add the red wine and scrap the bottom of the pan to get the browned bits.
• Let the liquid reduce by half, 7 to 8 minutes. Remove from the heat and swirl in 3 tablespoons butter to finish the sauce. Serve the steak with mushroom red wine sauce drizzled over the top.

Steps:

• Melt butter in a saucepan.
• Add mushrooms, onion and garlic.
• Saute until golden, about 5 minutes.
• Stir in broth, tomato paste and black pepper.
• Bring to the boiling point.
• Reduce heat and simmer, covered, for 10 minutes.
• Blend cornstarch with water.
• Mix some of the hot mushroom sauce into cornstarch mixture and return to saucepan.
• Cook and stir until clear and thickened.
• Stir in wine and cook until hot.
• Serve over steak, hamburgers or other meat.

Steps:

• Heat 2 tablespoons of the butter in large skillet over medium heat until melted. Add the red pepper and shallots and gently cook until the shallots soften, about 3 minutes. Add the mushrooms and season with salt and pepper. Cover and cook for 10 minutes, then take off the cover and cook until the mushrooms are golden brown, another 10 minutes. Add the thyme and garlic and cook until fragrant, then deglaze with the wine and cook until the alcohol scent dissipates, another 2 to 3 minutes. Add the remaining 2 tablespoons butter and cook until melted; season again. Serve over steak, pork chops or chicken.

Steps:

• Heat oil in a large skillet over medium heat. Stir in onions and garlic, and cook until tender, about 5 minutes. Stir in mushrooms, 1/2 cup water, wine, and chicken bouillon. Season with basil, salt, and pepper. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally. Mix together cornstarch with 1/4 cup water. Stir into mushrooms, and cook until thickened, about 5 minutes.

Steps:

• Heat the oil in a pan. Season the steaks, then fry for 2-3 mins each side for medium rare, or cook more to your liking. Remove from the pan, then set aside to rest.
• Add the mushrooms and thyme leaves to the pan, then cook for a couple of mins until softened and golden. Pour in the wine and bubble until syrupy, then turn off the heat and stir in the butter. Season.
• Serve the steaks with the mushroom sauce poured over, along with creamy mash and some crunchy spring greens.

Steps:

• Melt butter in a skillet over medium heat. Add onion and cook until it begins to soften and turn clear, about 4 minutes. Add mushrooms and salt; stir well and cook until mushrooms begin to release their liquid, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
• Combine beef stock, wine, and Worcestershire sauce in a small measuring cup. Pour into the skillet and stir in thyme sprigs and pepper; bring to a boil.
• Reduce heat and simmer, uncovered, until liquid has reduced and sauce is slightly thickened, about 15 minutes. Adjust salt and pepper if necessary.

Steps:

• Melt butter in a skillet over medium heat. Add garlic, thyme, salt, and pepper; cook until fragrant, about 30 seconds. Add mushrooms and saute until tender, about 5 minutes.
• Add wine and beef broth and cook until sauce has reduced to about 3/4 of the original volume, about 20 minutes.
• Mix water and cornstarch together in a bowl until smooth; add to the sauce. Reduce heat to medium-low and simmer until thickened, 2 to 3 minutes.