Rating: 4.5 stars 4.4
43 Ratings
  • 5 star values: 30
  • 4 star values: 6
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 1

Mushrooms are sauteed with onions and garlic. Red wine and beef broth are added and the sauce is reduced down until there is almost no liquid left. Makes a great side dish to beef recipes...also goes great on top of steaks. Use a good quality red wine that you would actually drink.

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Recipe Summary

prep:
7 mins
cook:
2 hrs
total:
2 hrs 7 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the butter and olive oil in a large skillet over medium heat. Add the onions; cook and stir until translucent, 5 to 10 minutes. Stir in the garlic and thyme; cook and stir for a few minutes, then add the mushrooms. Cook for about 8 minutes, stirring occasionally, until the liquid from the mushrooms evaporates.

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  • Pour in the whole bottle of wine and the beef broth. Bring to a boil, then reduce the heat to medium and stir in the sugar. Cook, stirring occasionally, until the liquid is almost entirely gone, about 1 1/2 hours. Season with salt and pepper. Serve as a side, or topping for steaks or crostini.

Nutrition Facts

285 calories; protein 4.3g; carbohydrates 18.8g; fat 7.1g; cholesterol 7.6mg; sodium 365.4mg. Full Nutrition
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