Mushroom and Red Wine Sauce recipe
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- Dish type
- Side dish
- Mushroom sauce
This is a delicious homemade mushroom sauce, that's quick and easy to make. It's perfect with roast chicken or pork.
70 people made this
- 4 tablespoons red wine
- 2 tablespoons Dijon mustard
- 2 tablespoons Worcestershire sauce
- 75g dark brown soft sugar
- 110g butter
- 1 red onion, halved and sliced
- 450g fresh mushrooms, halved
- salt and ground black pepper to taste
MethodPrep:10min ›Cook:10min ›Extra time:20min › Ready in:40min
- Stir the red wine, mustard, Worcestershire sauce and dark brown soft sugar together in a bowl until the sugar is thoroughly incorporated into the mixture; set aside.
- Melt the butter in a saucepan over medium heat; cook and stir the onion in the melted butter until translucent, 5 to 7 minutes. Add the mushrooms, season with black pepper and continue cooking and stirring another 3 minutes. As the mushrooms reduce in size and begin to brown, stir the wine mixture into the mushroom mixture. Simmer until hot, 1 to 2 minutes. Serve immediately.
Reviews & ratingsAverage global rating:(49)
Reviews in English (34)
Is it really 75g of sugar? Made it very sweet ?-16 Apr 2018
Yummy. Used Worcester Sauce with Tangy Tomato as that's what I had in the cupboard. Might use slightly less sugar next time. Served with Beef Wellington. Beautiful. Well recommended. Thanks.-24 Dec 2013
loved it - reduced the mustard a bit as boyfriend not keen, but it was gorgeous. He added chicken and chorizo to his and I kept mine veggie. Yum.-16 Jul 2012
Heat 2 Tbsp. oil in a large heavy skillet over medium-high heat. Add mushrooms cook, stirring occasionally, until soft and golden, about 7 minutes. Season to taste with salt and pepper. Transfer to a bowl set aside.
Melt 1 Tbsp. butter with remaining 1 Tbsp. oil in same skillet over medium heat. Season steak with salt and cracked pepper. Add steak, garlic, and rosemary to skillet. Cook about 3 minutes per side for medium-rare. Transfer to a cutting board. Let rest while preparing sauce.
Discard garlic and rosemary from skillet. Pour off all but 1 Tbsp. fat. Add wine cook, stirring up bits, until reduced to ¾ cup, about 3 minutes. Strain return liquid to skillet. Stir in stock bring to a boil. Simmer until reduced to ½ cup, about 5 minutes. Remove from heat Whisk in 3 Tbsp. butter. Stir in mushrooms and 1 Tbsp. tarragon. Season with salt and pepper.
Spoon mushroom mixture onto plates. Thinly slice steak serve over mushrooms. Garnish with remaining 1 Tbsp. tarragon.
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 pound button mushrooms, sliced
- 2 medium onions, sliced
- 3 cloves garlic, chopped
- 2 teaspoons dried thyme
- 1 (750 milliliter) bottle red wine
- 1 (14.5 ounce) can beef broth
- 1 tablespoon white sugar
- 1 pinch salt and pepper to taste
Heat the butter and olive oil in a large skillet over medium heat. Add the onions cook and stir until translucent, 5 to 10 minutes. Stir in the garlic and thyme cook and stir for a few minutes, then add the mushrooms. Cook for about 8 minutes, stirring occasionally, until the liquid from the mushrooms evaporates.
Pour in the whole bottle of wine and the beef broth. Bring to a boil, then reduce the heat to medium and stir in the sugar. Cook, stirring occasionally, until the liquid is almost entirely gone, about 1 1/2 hours. Season with salt and pepper. Serve as a side, or topping for steaks or crostini.
What are Baby Bella mushrooms?
Baby bellas are a variety of mushrooms that are also known as Crimini mushrooms. They are somewhat similar to button mushrooms but are darker in color and a bit meatier. Baby bella mushrooms have a deep earthy flavor and their hearty taste makes them a perfect accompanient to beef.
- 2 cups fresh sliced mushrooms
- ¼ cup butter
- 1 tablespoon butter
- 1 tablespoon shallots, minced
- ½ cup chopped mushrooms
- ½ teaspoon dried thyme
- 1 bay leaf
- ¼ cup red wine
- 2 cups beef broth
- 1 tablespoon arrowroot powder
- salt to taste
- freshly ground black pepper
In a medium saute pan, melt 1/4 cup butter over medium heat. Add sliced mushrooms cook and stir until soft. Remove mushrooms from pan, and set aside.
Add 1 tablespoon butter to pan, and melt . Add shallots cook and stir until translucent. Add mushrooms, and cook until soft. Add thyme, bay leaf, and red wine. Reduce.
In a small bowl, dissolve arrowroot in 1/4 cup cold beef broth. Stir remaining broth into sauce, and bring to a boil. Whisk in arrowroot mixture, and stir until thick. Add reserved mushrooms. Season to taste with freshly ground black pepper and salt.
Creamy Mushroom Sauce
- Mushrooms are low-carb.
- This recipe uses dry red wine which has a low carb content.
- Heavy cream has low-carb, high-fat content.
- The mushroom sauce is gluten-free, it has no gluten, go grains.
This creamy red wine mushroom sauce is one of my favorite ways to serve mushrooms alongside grilled steak, veal chops, and other meats. Here, I just happened to have oyster mushrooms, which is what you see on the photos, but this recipe also works great with regular white (button) mushrooms.
This is one of my favorite winter recipes. Very easy and very delicious.It's good over pasta too.
This is a fantastic, simple dish that tastes wonderful. I have made it several times and it always comes out great!
Quick, easy, inexpensive and delicious -- what more could you want? The guys at my house loved this dish. I was out of cornmeal, so I served this over pasta, but next time I'll try the polenta suggested in the recipe.
I have made this sauce at least 10 times in several variations and it is delicious. It's much better with ground veal (rather than ground beef) if you can get it and a quality red wine. The aroma is so appetizing, my s.o. can't wait to eat ! It's also great the next day !
This was a hit with the men in my household. The aroma of the sauce during preparation (which was EASY) drove them crazy. My fiance even wanted leftovers the next day (the sure sign that he loved the dish).
An acceptable, quick pasta sauce. Nothing spectacular.
I love this as a winter or fall comfort food. Excellent flavor. I didn't feel it needed any more zip at all.
This was pretty good (the leftovers were better). Needs a zip though. Tobasco was good on it.
This is a wonderful recipe. I have made it many times.
It's almost summer here and I realize from the other great reader comments that this isn't, in its pure form, a very summery dish, but I still wanted to try it so substituted the mushrooms for carrots and celery, which did in fact give the recipe just a slightly lighter touch. Maybe not light enough to serve on the porch in July, but still fine by me.
This recipe was published just after our return from the Italian Alps where we sat in the sun with our ski boots kicked off and enjoyed a wonderful dish of polenta and meat flavored sauce while looking over a valley bathed in sunlight. I found that the recipe was perfect as written the only substitution I made was to use a meatier mushroom (such as shitake or portabella). Add a salad of arugula and radicchio sprinkled with lemon crusty bread and robust red wine for a great winters dinner.
- 1 tablespoon butter
- 1 teaspoon olive oil
- 1 (8-oz.) pkg. presliced cremini mushrooms
- 1 teaspoon minced fresh rosemary
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup red wine
- 3/4 cup unsalted chicken stock
- 1 teaspoon cornstarch
- 1/2 teaspoon minced fresh rosemary
- Calories 79
- Fat 4g
- Satfat 2g
- Unsatfat 2g
- Protein 3g
- Carbohydrate 3g
- Fiber 1g
- Sodium 111mg
- Calcium 1% DV
- Potassium 6% DV
- Sugars 1g
- Added sugars 0g
Preheat oven to 150°C. Place flour in a bowl. Season. Add beef. Toss to coat. Heat half the oil in a large heavy-based casserole pan over medium-high heat. Cook the beef, in 2 batches, turning occasionally, for 5 mins or until browned. Transfer to a bowl.
Add half the remaining oil to the pan. Add the brown mushroom. Cook, stirring, for 5 mins or until browned. Add to the beef in the bowl. Heat remaining oil in the pan. Add onion, carrot and celery. Cook, stirring, for 5 mins or until onion softens. Stir in garlic. Return the beef mixture to pan. Add dried mushrooms, if using, wine, tomato and bay leaves. Bring to the boil. Bake, loosely covered, turning beef occasionally, for 2 hours or until the beef is falling off the bone. Season.
To make the orange gremolata, combine the orange zest, thyme, parsley and garlic in a small bowl.
Divide the polenta among serving bowls. Spoon over the beef mixture. Sprinkle with gremolata. Serve with beans and peas.
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