Ingredients:

  • 8 oz Sliced Mushrooms (Crimini/Baby Bella)
  • 1 Tbsp All-Purpose Flour
  • 1/2 cup Dry Red Wine
  • 1/2 cup Beef Stock
  • 1/4 cup Heavy Cream
  • 1 tsp Worcestershire Sauce (Umami Booster)
  • 1 Tbsp Butter
  • 1 Tbsp Olive Oil
  • 1 tsp Minced Garlic
  • 1 tsp Dried Thyme
  • Salt and Freshly Ground Black Pepper (to taste)
  • Fresh Parsley (for garnish)

Instructions:

  1. Melt the butter and olive oil in a large, heavy-bottomed skillet over medium-high heat. Add the sliced mushrooms and spread them out. Do not stir for the first 3 minutes! Let them release their moisture and achieve a deep golden brown sear. This takes about 5–7 minutes total until they are caramelized.
  2. Reduce the heat to medium. Stir in the minced garlic and dried thyme and cook for just 60 seconds until fragrant. Sprinkle the flour over the mushrooms and stir continuously for one minute to cook out the raw flour taste.
  3. Pour in the red wine. Increase the heat slightly and immediately scrape the bottom of the pan vigorously, capturing all the browned bits (fond). Let the wine bubble and reduce by half (about 2 minutes).
  4. Pour in the beef stock and Worcestershire sauce. Bring the sauce to a gentle simmer. Reduce the heat and cook for 3–5 minutes, stirring occasionally, until the sauce coats the back of a spoon and is thick enough to drape gorgeously over a steak.
  5. Take the skillet completely off the heat. Gently stir in the heavy cream until it’s fully incorporated and the sauce is a beautiful, luscious light brown color. Season with salt and pepper to taste.
  6. Stir in the fresh parsley (optional) and immediately pour this divine Mushroom Sauce over your perfectly cooked cut of beef.