Salsa de champiñones al vino tinto

Ingredientes

• 2 tablespoons butter (unsalted)
• 1 tablespoon olive oil
• 8 oz mushrooms (shiitake, portobello, or oyster), sliced
• 2 shallots, finely chopped
• 3 cloves garlic, minced
• 3/4 cup red wine (Cabernet Sauvignon or Merlot)
• 1 cup beef broth
• 1 teaspoon fresh thyme (or 1/2 teaspoon dried thyme)
• Salt and freshly ground black pepper, to taste
• 1 tablespoon all-purpose flour (optional, for thickening)
• 1 tablespoon heavy cream (optional, for creamier texture)

Preparación

1. 1

   Sauté Mushrooms: In a skillet, melt butter with olive oil over medium heat. Add mushrooms and cook until browned.

2. 2

   Add Aromatics: Stir in shallots and garlic, sauté for a few minutes until fragrant.

3. 3

   Deglaze Pan: Pour in red wine and beef broth, add thyme, salt, and pepper. Simmer until reduced.

4. 4

   Thicken Sauce: Optional: mix flour with a bit of water and stir into the sauce. Simmer until thickened.

5. 5

   Finish: For a creamier texture, stir in heavy cream. Adjust seasoning as needed.