Go Back

Red Wine Reduction with Mushrooms

This simple red wine reduction is exquisite with red meat or other strong flavoured dishes. James, our butcher and one of our in-house chefxperts (that’s an expert chef, naturally) notes: “If you’re making the reduction to go on a nice steak, because the beef is so rich and flavourful you don’t want to mask it. If you want a peppery flavours use a shiraz; if you want a lighter wine but still want rich flavour you can select a Rioja wine. I would recommend avoiding pinot noir and merlot.”
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins


  • 8 oz mushrooms (we used brown cremini)
  • 1 tsp vegetable oil
  • 1 small shallot
  • 1 cup red wine
  • ½ cup broth (we used chicken)
  • 1 tbsp balsamic vinegar
  • ½ tsp dijon mustard
  • 2 tbsp unsalted butter
  • 1 tsp fresh thyme (minced)
  • salt & pepper


  • Start by prepping your ingredients: trim and thinly slice the mushrooms, mince the shallot, and separate the butter into four pieces.
  • Heat the oil in a saucepan over medium-high heat.
  • When the oil just starts smoking, add the sliced mushrooms and cook them for about 5m, stirring them occasionally, until they’ve browned and the liquid has evaporated.
  • Add the shallot, and cook for about 1m, until it begins to soften.
  • Increase the heat to high and add the red wine and broth. Bring the mixture to a rapid simmer and cook until it is reduced to about 1 cup of liquid (about 5 minutes, for us).
  • Add the vinegar and mustard and cook for about one minute, until the whole mixture is thickened.
  • Remove from the heat, and whisk in the butter and thyme. Add salt and pepper, spoon over steaks (or whatever else) and serve immediately.