Red wine-mushroom pan sauce from Cook's Illustrated Meat Book: The Game-Changing Guide That Teaches You How to Cook Meat and Poultry with 425 Bulletproof Recipes by Cook's Illustrated Magazine

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Pan-seared thick-cut strip steaks

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mharriman on April 20, 2020

    A delicious sauce for New York strip steak (on previous page in same cookbook; reviewed earlier). I was lucky to have fresh thyme on hand, and it added an interesting depth of flavor to the mushrooms, shallot, wine, and butter. Served with baked potatoes and cabbage salad. Husband remarked: let’s have this again.

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