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This sears the mushrooms in a single layer without crowding the pan, since overcrowded mushrooms steam instead of browning, missing out on the deep, caramelized flavor this French style gravy depends on. Deglazing the pan with red wine after the mushrooms and shallots are cooked lifts every browned bit stuck to the bottom straight into the sauce.
Prep Time
15 min
Per serving
110kcal
Calories
2g
Protein
6g
Carbs
7g
Cook Time
25 min
Servings
6 people
Difficulty
medium
Fat
1g
Fiber
2g
Sugar
Follow step-by-step with voice guidance.
Clean and slice the mushrooms.
In a large skillet, melt half the butter over medium high heat and add the mushrooms in a single layer, working in batches if needed to avoid crowding.
Cook without stirring for 3 to 4 minutes per side, until deeply golden, then remove and set aside.
Add the remaining butter to the skillet and sauté the minced shallot until softened, about 3 minutes.
Pour in the red wine, scraping up any browned bits from the bottom of the pan.
Simmer for 3 to 4 minutes, until reduced by about half.
Whisk in the beef broth and return the mushrooms to the pan.
Simmer for 8 to 10 minutes, until slightly thickened.
Stir in the fresh thyme.
Season with salt and pepper, and serve hot.
Sear the Mushrooms in a Single Layer: Crowding the pan traps steam and prevents the deep, caramelized flavor that's essential to this gravy's character, so cook in batches if needed. Deglaze With Red Wine After Sautéing: This lifts all the flavorful browned bits stuck to the bottom of the pan straight into the sauce. Simmer the Wine Until Reduced: Letting it cook down before adding the broth concentrates its flavor rather than leaving the sauce tasting sharply of raw wine.
A mix of cremini, shiitake, and oyster mushrooms all add different textures and earthy flavors, though any combination of fresh mushrooms you have on hand will work well.
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