Red Wine-Mushroom Pan Sauce

Name: Red Wine-Mushroom Pan Sauce
Yield: Serves 4 (Makes about 1 cup)
Ingredients: 1 tablespoon, vegetable oil; 8 ounces, button mushrooms, trimmed and sliced thin (about 3 cups); 1 , small shallot, minced (about 1 1/2 tablespoons); 1 cup, dry red wine; 1/2 cup, low-sodium chicken broth; 1 tablespoon, balsamic vinegar; 1 teaspoon, Dijon mustard; 2 tablespoons, cold unsalted butter, cut into 4 pieces; 1 teaspoon, minced fresh thyme leaves

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Appears in Cook's Illustrated May/June 2007

Quick

Sauces

SERVES4 (Makes about 1 cup)

TIME30 minutes

WHY THIS RECIPE WORKS

The key to our ideal pan-seared steak recipe was to start the steaks in a cool oven and then to sear them. And by searing the steaks quickly, we kept the meat directly under the crust from turning gray. Cooked this way, the steaks developed...

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