Burgundy Mushroom Sauce
For steaks or burgers; from Pioneer Woman
- 1/2 cup butter plus one tablespoon
- 1 pound white or brown mushrooms, sliced
- 4 cloves garlic, minced
- 3 scallions, sliced thin
- 1.5 cups dry red wine
- kosher salt and freshly ground pepper
- handful of Italian parley, minced
In a 12" skillet (preferably the one in which you cooked the steaks), melt the butter over medium-high heat. Add the mushrooms, garlic and onions. Cook, stirring occasionally, until the mushrooms are golden brown.
Deglaze the pan with the wine, stirring to get all the fond at the bottom of the pan. Allow to cook for several minutes, until the liquid has been reduced by 50% or more. Off the heat, stir in the remaining tablespoon of butter. Add the parsley and stir to combine.
Spoon the sauce over steaks or burgers.