Ingredients
3 tbsp butter
2 tsp minced garlic
1 tsp salt
1 tsp ground black pepper
0.5 tsp dried thyme
2 cups sliced button mushrooms
1.5 cups Cabernet Sauvignon
1 cup beef broth
1 bay leaf
0.25 cup water
1 tbsp cornstarch
Directions
1
Melt butter in a skillet over medium heat. Add garlic, salt, black pepper, and thyme; cook until fragrant, about 30 seconds.
2
Add mushrooms; sauté until tender, around 5 minutes.
3
Pour in wine, beef broth, and bay leaf; simmer until sauce reduces by a quarter, roughly 20 minutes.
4
Whisk water and cornstarch together in a bowl. Stir into sauce. Adjust heat to medium-low; let it thicken for 2 to 3 minutes.
5
Remove and discard bay leaf before serving.
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