Bordelaise Style Sauce With Mushrooms

• 4 tablespoons butter, divided
• 2 tablespoons shallots, minced (about 1 small-to-medium shallot)
• 1 teaspoon minced garlic (about 2 medium cloves)
• 2 cups sliced cremini mushrooms or 2 cups button mushrooms
• 1 cup beef broth (homemade or low-sodium if possible)
• 1/3 cup hearty red wine
• 1 tablespoon Worcestershire sauce
• 1 bay leaf
• 1/4 teaspoon chopped fresh thyme (to taste)
• fresh ground black pepper, to taste
• salt, to taste

1. Melt 1 tbsp butter in a skillet over medium heat. Add shallot and garlic and cook until soft and translucent, 3-5 minutes.
2. Add remaining butter and allow to melt. When melted, add mushrooms and stir to coat. Cook, stirring frequently, until mushrooms soften and begin to exude liquid, about 5 minutes.
3. Add beef broth, wine, Worcestershire sauce, bay leaf, thyme and pepper. Bring to a simmer over medium-high heat, then reduce to medium-low and simmer until reduced by about half, 45-60 minutes. Taste and correct seasoning if needed. (A splash of soy sauce instead of salt adds another dimension and is an alternative if needed.) Remove bay leaf before serving.

butter, shallots, garlic, cremini mushrooms, beef broth, hearty red wine, worcestershire sauce, bay leaf, thyme, fresh ground black pepper, salt

Taken from www.food.com/recipe/bordelaise-style-sauce-with-mushrooms-472634 (may not work)