Ingredients
- 2 1/2 tablespoons butter
- 1 tablespoon minced garlic
- 1 shallot minced
- 1/2 teaspoon salt plus more to taste
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 2 cups sliced baby bella mushrooms
- 1 1/3 cups dry red wine such as cabernet sauvignon
- 1 cup beef broth
- 1 bay leaf
- 1 1/2 tablespoons cornstarch
- 1/4 cup water
Instructions
- In a large skillet, melt the butter over medium heat. Then, incorporate the minced garlic, shallots, salt, black pepper, dried thyme, and dried parsley.
- Stir the mixture for about 30 seconds until it becomes fragrant. Next, add the sliced mushrooms and sauté for approximately 5 minutes, until they are tender.
- Pour in the red wine, beef broth, and add the bay leaf. Bring the mixture to a gentle boil and let it simmer for about 15-20 minutes until the liquid reduces by about 1/4.
- In a small bowl, whisk together cornstarch and water until smooth. Stir the slurry into the simmering sauce and let it cook on medium-low heat for 2-4 minutes until thickened. Remove the bay leaf and adjust seasonings before serving.
