Ingredients
Scale
- 4 tablespoons butter
- 1 medium onion, finely chopped
- 8 ounces cremini mushrooms, sliced
- 1/2 cup dry white wine
- 1 cup beef broth
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Step 1: Melt butter in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir occasionally to prevent burning.
- Step 2: Add the sliced mushrooms to the skillet and cook until they release their moisture and begin to brown, about 5-7 minutes.
- Step 3: Sprinkle the flour over the mushrooms and onions, stirring constantly for 1 minute to create a roux. This will help thicken the sauce.
- Step 4: Gradually whisk in the white wine and beef broth, ensuring no lumps form. Bring to a simmer and cook for 5 minutes, allowing the sauce to slightly reduce.
- Step 5: Stir in the heavy cream, thyme, salt, and pepper. Reduce heat to low and simmer for another 5 minutes, or until the sauce has reached your desired consistency. Stir occasionally to prevent sticking.
- Step 6: Taste and adjust seasonings as needed. Serve hot over your favorite meat, such as venison, pork, or beef.
Notes
- Store leftover sauce in an airtight container in the refrigerator for up to 3 days.
- Reheat gently over low heat, stirring frequently, to prevent scorching and maintain its creamy texture.
- This rich sauce is divine drizzled over hearty potato dumplings or served alongside roasted root vegetables.
- For an even deeper, more savory flavor, sauté a few slices of bacon with the onions before adding the mushrooms.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American