So simple, so satisfying, and packed with flavor, this Red Wine Mushroom Pan Sauce is the perfect companion to any pan-seared steak. I make it right in the same skillet while the steaks rest, soaking up all those rich, caramelized bits for extra depth. One pan, maximum flavor, zero fuss.
Tip : If you are making pan seared steak, use the searing pan with remaining juices for extra flavor.
Ingredients
- 2 tbsp unsalted butter
- 8-10 large white or cremini mushrooms, sliced
- 2 cloves grated garlic
- 1 medium shallot, sliced
- 1 cup red wine Burgundy or Cab
- kosher salt and freshly ground black pepper
- 3-4 sprigs fresh parsley, chopped
Instructions
Gather all ingredients before starting the recipe.
- Add 2 tbsp unsalted butter to pan used to sear steaks, or add butter to a medium sized skillet over medium high heat.
- Add 8-10 large white or cremini mushrooms, sliced, 2 cloves grated garlic and 1 medium shallot, sliced and sauté mixture until golden.
- Add 1 cup red wine and de-glaze the pan stirring and scraping up all the brown bits in the pan.
- Cook for 4-5 minutes, or until the wine has reduced by half. Taste and season with kosher salt and freshly ground black pepper
- Serve with pan seared steaks.
