Cookin’ with Nino: Red Wine Mushroom Sauce

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

NEW ORLEANS (WGNO)–Tuesday morning is once again upon us, and Chef Nino’s back with another delicious recipe.  Today he’s sharing his red wine mushroom sauce to give a kick to your steak.

4 tablespoons (1/2 stick) butter
4 large garlic cloves, chopped
3 large shallots, chopped (about 2/3 cup)

1 large Portabello mushroom cut to ¼ inch dice size
1 teaspoon dried thyme
1 tablespoon all purpose flour
1 cup canned beef broth
1 cup  dry red wine  (Cabernet)
salt and pepper to taste


Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add garlic, shallots and thyme; and cut mushrooms, saute until tender, about 5  minutes. Add flour; stir  for 1 minute. Add broth and wine. Boil until sauce thickens and is reduced to less than 1 cup, stirring occasionally, about 12 minutes. Remove from heat and add the extra 2 tablespoons of butter. Stir until incorporated and spoon over sliced beef tenderloin.