RED WINE MUSHROOM PAN SAUCE

Red Wine Mushroom Pan Sauce image

Number Of Ingredients 10

Ingredients

1 tablespoon vegetable oil
8 ounces button mushrooms, trimmed and sliced thin
1 1/2 tablespoon shallot, small, minced
1 cup dry red wine
1/2 cup chicken broth
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
2 tablespoon unsalted butter, cold, cut into 4 pieces
1 teaspoon thyme leaves, fresh
.1 dash Salt and pepper, to taste

Steps:

Heat oil over med-high heat until just smoking. Add mushrooms and cook, stirring occasionally, until beginning to brown and liquid has evaporated, about 5 minutes.
Add shallot and cook, stirring frequently, until beginning to soften, about 1 minutes.
Increase heat to high; add red wine and broth, scraping bottom of skillet with wooden spoon to loosen any browned bits, Simmer rapidly until liquid and mushrooms are reduced to 1 cup, about 6 minutes.
Add vinegar, mustard, and any juies from cooked meat; cook until thickened, about 1 minutes.
Off heat, whisk in butter and thyme; season with salt and pepper to taste. Serve immediately.

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