mushroom and red wine sauce recipe

Written ByJenny Smyth Posted on
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The Best mushroom and red wine sauce recipe

I’ve been making this mushroom and red wine sauce recipe for years, and it’s always a crowd-pleaser. It’s a classic dish that originated in Europe, where it was traditionally served over polenta or risotto.

The rich flavors of the mushrooms and red wine are a perfect combination, and it’s surprisingly easy to make. My family loves it when I serve it with pasta or as a topping for a hearty salad.

I like to think that the key to this recipe is the way the flavors meld together – the earthy taste of the mushrooms, the tanginess of the red wine, and the subtle sweetness of the onions all blend together in a way that’s greater than the sum of its parts. It’s a dish that’s perfect for special occasions, but also works well for a weeknight dinner when you’re short on time.

And let’s not forget about the health benefits – this recipe is packed with antioxidants from the mushrooms and polyphenols from the red wine, making it a nutritious choice for your family. I’ve experimented with different types of mushrooms and red wines over the years, but I always come back to this basic recipe because it never fails to impress.

My kids love helping me in the kitchen, and this recipe is one of their favorites – they love watching me sauté the onions and mushrooms until they’re soft and fragrant, and then adding in the red wine to create a rich, velvety sauce. This recipe is one that I’ll continue to make for years to come because it’s just that good – it’s easy to make, delicious to eat, and packed with nutrients.

Whether you’re serving it at home or taking it to a potluck dinner, this mushroom and red wine sauce is sure to be a hit. And as an added bonus, it’s incredibly versatile – serve it over pasta, use it as a topping for salads or vegetables, or even serve it as a dipping sauce for breadsticks or pizza crusts.

Rich Mushroom and Red Wine Sauce

4.9 from 1992 votes

This deeply savory sauce combines earthy mushrooms with a robust red wine reduction. It is perfect for spooning over steak, roasted vegetables, or pasta.

Prep Time10 mins
Cook Time25 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 220 kcal

🥘Ingredients

For the Sauce

2 tablespoons olive oil
1 pound mixed mushrooms (cremini, shiitake, oyster), sliced
2 shallots, finely chopped
2 cloves garlic, minced
1 cup dry red wine (such as Cabernet Sauvignon or Merlot)
1 cup low-sodium beef or vegetable broth
2 sprigs fresh thyme
1 tablespoon unsalted butter
Salt and freshly ground black pepper to taste
1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)

👨‍🍳Directions

1Heat the olive oil in a large skillet over medium-high heat until shimmering.
2Add the sliced mushrooms in a single layer and cook without stirring for 4 minutes until they are deeply browned on one side.
3Stir the mushrooms and continue cooking for another 3 minutes until all sides are golden and the mushrooms have released their moisture.
4Add the shallots and garlic, then sauté for 2 minutes until fragrant and softened.
5Pour in the red wine and bring to a boil over high heat.
6Let it boil for 3 minutes, scraping up any browned bits from the pan, until the wine has reduced by half.
7Add the broth and thyme sprigs, then reduce the heat to medium-low.
8Simmer for 10 minutes, stirring occasionally, until the sauce has thickened slightly and the flavors have melded.
9Remove the thyme sprigs and stir in the butter until melted and incorporated.
10Season with salt and pepper to taste.
11If a thicker sauce is desired, whisk in the cornstarch slurry and simmer for 1 minute until the sauce coats the back of a spoon.

🔧Equipment

Large skillet or sauté pan
Wooden spoon or spatula
Measuring cups and spoons
Chef’s knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 220 kcal🧈Total Fat: 12g💛Saturated Fat: 3g❤️Cholesterol: 10mg🧂Sodium: 350mg🌾Total Carbs: 10g🥦Dietary Fiber: 2g🍬Sugars: 4g🥩Protein: 5g

📝Notes

Use a dry red wine you enjoy drinking, as the flavor concentrates. For a vegetarian version, use vegetable broth. The sauce can be made ahead and reheated gently.

Watch Video Of How Rich Mushroom and Red Wine Sauce Works

This mushroom and red wine sauce recipe is one that I’ll continue to make again and again because it’s just so versatile – whether you’re serving it at home or taking it to a potluck dinner, it’s sure to be a hit.

One of my favorite things about this recipe is how well it stores – you can make a big batch ahead of time and freeze it for later use.

When reheating, simply add in some fresh herbs like parsley or thyme to give it an extra boost of flavor.

❓ Frequently Asked Questions About Rich Mushroom and Red Wine Sauce

Q: What type of mushrooms are best for this recipe?

This recipe calls for cremini mushrooms, but you can also use shiitake or button mushrooms if you prefer.

Q: Can I use white wine instead of red wine?

While white wine can be used in place of red wine in this recipe, keep in mind that it will change the flavor profile slightly.

Q: How long do I cook the mushrooms before adding in the red wine?

Cooking them until they’re softened will help bring out their natural sweetness.

Q: Can I make this recipe ahead of time?

This recipe can be made ahead of time and refrigerated for up to 3 days.

Q: What if I don’t have any fresh herbs on hand?

You can omit them altogether or substitute with dried herbs if needed.

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