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.
- 2 tablespoons extra virgin olive oil
- 1 shallot, minced or thinly sliced
- 1 pound mixed mushrooms, roughly torn or sliced into 1-inch pieces (any type)
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons fresh thyme leaves
- 1 tablespoon fresh sage, chopped
- 3 tablespoons balsamic vinegar
- ¼ cup dry white wine (you may use vegetable or chicken broth, if desired)
1. 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.