Red Wine Mushroom Pan Sauce - cooking recipe

Ingredients

1 tablespoon vegetable oil
8 ounces button mushrooms, trimmed and sliced thin (about 3 cups)
1 small shallot, minced (about 1 1/2 tbsp.)
1 cup dry red wine
1/2 cup low sodium chicken broth
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
2 tablespoons cold unsalted butter, cut into 4 pieces
1 teaspoon minced fresh thyme leave
salt & freshly ground black pepper

Preparation

Heat oil over medium-high heat until just smoking.
Add mushrooms and cook, stirring occasionally, until beginning to brown and liquid has evaporated, about 5 minutes. Add shallot and cook, stirring often, until beginning to soften, about 1 minute. Increase heat to high; add red wine and broth.
SImmer rapidly until liquid and mushrooms are reduced to 1 cup, about 6 minutes.
Add vinegar and mustard; cook until thickened, about 1 minute.
Off heat, whisk in butter and thyme; season with salt and pepper. Spoon sauce over steaks and serve immediately.