This intense wine sauce is delicious and pours lusciously. I think up excuses to serve this as often as I can, on chicken (page 83), filet mignon (page 108), or steak. This is the one sauce that I really love to eat in abundance, so this recipe makes a generous amount—spoon a little on top of each serving and pass the rest at the table.
Recipe information
Yield
makes about 2 cups
Ingredients
Preparation
Step 1
In a nonstick skillet over medium heat, melt the butter and add the oil. Add the shiitakes, shallots, and a pinch each of salt and pepper. Cook, stirring, until softened, about 4 minutes.
Step 2
Add 1 cup of the wine and 3/4 cup of the beef broth and bring to a boil. Reduce the heat and simmer for 5 minutes, stirring often.
Step 3
Use a slotted spoon to transfer the mushrooms to a small bowl. Increase the heat to high and boil the wine mixture until reduced to 1/2 cup, 10 to 15 minutes.
Step 4
In a small bowl combine the soy sauce, Worcestershire, and cornstarch. Stir well until the cornstarch has dissolved. Pour into the wine mixture along with the remaining 1/2 cup wine and 1/2 cup beef broth. Bring to a boil and simmer for 3 minutes.
Step 5
Return the mushrooms to the skillet along with the chopped thyme and boil for 1 minute, stirring constantly, until the wine mixture has thickened. Remove from the heat and serve.
Step 6
Store in a tightly covered container in the refrigerator for up to 1 week.
