Mushrooms are packed with flavor, but not calories, so they're the perfect ingredient to enhance any savory dish. Packed with fresh herbs, this umami-filled sauce is great on top of any meat or poultry dish, but goes especially well with my Holiday Roast Beef Tenderloin.
Technique tip: For a smooth gravy, transfer the finished sauce to a blender or food processor with 1 cup of reduced-sodium broth and puree until smooth. This will make a delicious gravy.
Heat the olive oil in a large skillet over high heat.2.
When the oil shimmers, reduce the heat to medium, add the shallots and cook until fragrant, about 1-2 minutes.3.
Add the mushrooms to the pan and season with salt and pepper.4.
Cook for about 8-10 minutes, stirring occasionally, until the mushrooms become golden and caramelized. Add the thyme and sage to the pan and stir. Cook, stirring occasionally, about 5 more minutes.5.
Add the balsamic vinegar, then add in the wine. Use the liquid to deglaze the pan and cook for an additional 2 minutes. If you prefer more liquid, add in a splash of wine or broth. Season the sauce with salt and pepper to taste.6.
Remove from the heat and add to a gravy dish or serving bowl.