Napa Rose Cabernet Mushroom Sauce

This is a recipe from the Napa Rose Cooking School I attended at Disney’s Grand Californian Hotel last May. Although the only meat in it is the veal stock, it has a meaty and earthy taste that goes well with any cut of beef as well as potatoes and mushrooms.

Red Wine and Mushroom Sauce

If you want a great mushroom sauce to go with your prime steakhouse rib eye, this one is easy and full of earthy flavor. It is based on Tyler Florence’s Red Wine and Mushroom Sauce.

Notes:

1. I used a ratio of 3/4 button mushrooms and 1/4 crimini mushrooms. If you find another variation that works, let me know.
2. Do not use a non-stick skillet for this. In fact, you can use the skillet you cooked the steak in for extra flavor in the sauce.

Ingredients

• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1 shallot, minced
• 1 pound assorted mushrooms
• 1 fresh thyme sprig
• Kosher salt
• Freshly ground black pepper
• 1/2 cup red wine (I used Merlot)
• 1/4 cup beef broth
• 1/4 cup heavy cream

Recipe

1. Place skillet over medium heat. Add the butter and olive oil.
2. When the butter starts to foam, add the shallots and saute for 2 minutes to soften.
3. Add the mushrooms and thyme; season with salt. Stir everything together for a few minutes.
4. Add the red wine, stirring to scrape up any stuck bits; then cook and stir to evaporate the alcohol.
5. When the wine is almost all gone, add the beef broth. Let the liquid cook down and then take it off the heat.
6. Remove the thyme sprig, stir in the cream and season with salt and pepper to taste.