Description
This rich and savory mushroom sauce is perfect for enhancing your favorite dishes, from steaks to mashed potatoes or roasted vegetables. Made with sautéed brown button mushrooms, aromatic onions and garlic, and a splash of white wine, this sauce is simmered to a luscious, velvety consistency with beef stock and finished with a touch of cream for extra smoothness.
Ingredients
Scale
Main Ingredients
- 4 tablespoons butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 pound brown button mushrooms, sliced
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
- 1 tablespoon flour
- 1/2 tablespoon tomato paste
- 1/4 cup white wine or extra beef stock
- 2 cups beef stock
- 2-3 tablespoons heavy cream (optional)
Instructions
- Sauté: Heat the butter in a deep and wide skillet over medium heat. Add the chopped onion, minced garlic, and sliced mushrooms. Cook, stirring occasionally, until the vegetables are soft and the mushrooms are lightly browned, approximately 5 to 10 minutes, developing a deep flavor base for the sauce.
- Season: Sprinkle the dried thyme, salt, and pepper over the mushrooms. Then, sprinkle the flour evenly over the mixture and stir well to coat the mushrooms and absorb the butter. Add the tomato paste and cook for 30 seconds, stirring constantly to meld the flavors and cook out any raw taste from the flour.
- Deglaze the pan: Increase the heat to medium-high until the pan is sizzling. Pour in the white wine or extra beef stock, scraping the bottom of the pan with a spoon to release any browned bits stuck to the surface. Continue cooking over medium-high heat until nearly all the wine has evaporated, concentrating the flavor.
- Cook the sauce: Stir in the beef stock and bring the mixture to a simmer. Allow the sauce to gently simmer until reduced by half, thickening naturally. If the sauce is not thick enough to your liking, whisk in a slurry made from cornstarch and water to achieve the desired consistency.
- Finish: Remove the skillet from heat. Stir in the heavy cream if using, which adds a creamy richness to the sauce. Adjust seasoning with additional salt and pepper if needed. Serve warm over your favorite dishes.
Notes
- For a vegetarian version, substitute beef stock with vegetable stock and omit heavy cream or use a dairy-free alternative.
- If you prefer a thicker sauce, adding a cornstarch slurry is effective and helps you control the consistency.
- White wine can be replaced entirely by extra beef or vegetable stock for a non-alcoholic version.
- Use fresh thyme instead of dried for a brighter herb flavor if available.
- This sauce pairs excellently with grilled meats, mashed potatoes, roasted vegetables, or pasta.
