Mushroom Wine Sauce

Instructions

1. Prepare the mushrooms
   Clean the mushrooms with a damp paper towel and slice them evenly. Remove and discard any tough stems, particularly from shiitake mushrooms. Dice the shallot and mince the garlic.
2. Sauté the aromatics
   Heat the butter and olive oil in a large skillet over medium heat. Add the shallots and cook for 2-3 minutes until translucent. Add the garlic and thyme, and cook for another 30 seconds until fragrant.
3. Cook the mushrooms
   Increase heat to medium-high and add the mushrooms to the skillet. Cook for 8-10 minutes, stirring occasionally, until the mushrooms have released their moisture and begun to brown. Season with salt and pepper.
4. Deglaze with wine
   Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Allow the wine to simmer and reduce by half, about 5 minutes.
5. Add liquids and reduce
   Add the beef or vegetable broth, Dijon mustard, and Worcestershire sauce. Bring to a simmer and cook for 5-7 minutes until the sauce begins to reduce and slightly thicken.
6. Finish the sauce
   Reduce heat to medium-low and stir in the heavy cream. If you prefer a thicker sauce, slowly add the cornstarch slurry while stirring constantly. Simmer for an additional 3-4 minutes until the sauce reaches your desired consistency.
7. Adjust seasoning
   Taste the sauce and adjust seasoning with salt and pepper as needed. If the sauce is too thick, thin it with a bit more broth; if too thin, simmer longer to reduce.