Ingredients
- Cremini Mushrooms, sliced: 1 pound
- Butter: 4 tablespoons
- Olive Oil: 1 tablespoon
- Shallots, minced: 2 medium
- Garlic, minced: 2 cloves
- Dry Red Wine (Burgundy or Pinot Noir): 1/2 cup
- Beef Broth: 1/4 cup
- Fresh Thyme Leaves: 1 tablespoon
Instructions
- Step 1: Melt butter and olive oil in a large skillet over medium-high heat.
- Step 2: Add the sliced mushrooms and cook, stirring occasionally, until they release their liquid and begin to brown, about 8-10 minutes.
- Step 3: Add the minced shallots and garlic to the skillet and cook for another 2 minutes, until fragrant.
- Step 4: Pour in the red wine and beef broth, scraping up any browned bits from the bottom of the pan.
- Step 5: Stir in the fresh thyme leaves and bring the sauce to a simmer. Reduce heat to medium-low and let simmer for 5-7 minutes, or until the sauce has slightly thickened.
- Step 6: Serve the Burgundy Mushrooms hot as a side dish or over steak, pasta, or toasted bread.
Notes
- Refrigerate leftover Burgundy Mushrooms in an airtight container for up to 3 days for optimal flavor.
- Gently reheat in a skillet over medium-low heat, adding a splash of beef broth if needed to loosen the sauce.
- These mushrooms are fantastic spooned over grilled steak for an extra layer of savory richness.
- Don't overcrowd the pan when cooking the mushrooms; work in batches if necessary to ensure even browning and prevent steaming.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American