I feel like fall has finally come to Southern California (at least for this week), and with the cooler temperatures I am completely ready to stop grilling and start making some cold weather comfort foods. A few nights ago we had pan-seared steaks and i really wanted some kind of sauce to dress them up. I had a bunch of mushrooms on hand, but all the recipes I found for mushroom sauce called for Red wine. Being almost 9 month pregnant I'm not exactly keeping a lot of wine on hand these days, but I did have a bottle of Sauvignon Blanc that I had used for another recipe so i decided to just substitute that in for the red wine. The results? We loved it! It had a rich, slightly tangy flavor and paired perfectly with the steaks and was also a great addition to the smashed potatoes we had.
White Wine Mushroom Sauce
1 tablespoon vegetable oil
8 ounces white mushrooms, wiped clean and sliced thin (about 3 cups)
1 small shallot (I actually just used a white onion)
1 cup white wine
1/2 cup chicken broth
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
2 tablespoons cold unsalted butter, cut into 4 pieces
1 teaspoon minced fresh thyme leave
Salt and pepper
1. After pan searing your steaks, pour off the fat from the skillet. Add the 1 tablespoon of olive oil and heat over medium-high heat until it starts smoking.
2. Add the mushrooms and cook until beginning to brown and the liquid has evaporated, stirring occasionally. (about 5 minutes)
3. Add the shallot or onion and cook, stirring frequently, until soft.
4. Increase the heat to high and add the broth and wine. Mix in, scraping the bottom of skillet to loosen any browned bit. Simmer rapidly until the liquid and mushrooms reduce to 1 cup. (about 6 minutes).
5. Add the vinegar and mustard and cook until thickened, about 1 minute.
6. Remove from heat and whisk in butter and thyme. Season with salt and pepper to taste. Serve immediately over steaks.