Red Wine Mushroom Sauce Recipe
A silky, umami-packed red wine mushroom sauce made by searing mixed mushrooms, deglazing with dry red wine, and finishing with butter (or cream) — perfect for steak, pork, chicken, pasta, or mashed potatoes. Fast, restaurant-quality flavor from simple pantry ingredients.
Ingredients
- 2 tablespoons unsalted butter or 2 tbsp neutral oil + 1 tbsp vegan butter for vegan option
- 1 tablespoon olive oil optional — helps prevent butter burning
- 12 –16 oz 350–450 g mixed mushrooms, cleaned and sliced (cremini, shiitake, oyster, or chanterelle)
- 1 small shallot finely minced (or ½ small yellow onion)
- 2 garlic cloves finely minced
- ½ teaspoon fine sea salt plus more to finish
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon tomato paste optional — deepens color and umami
- ¾ to 1 cup dry red wine Pinot Noir, Merlot or Cabernet Franc recommended
- 1 cup low-sodium beef chicken, or vegetable stock
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
- 1 –2 tablespoons unsalted cold butter cubed (for monté) OR ¼ cup heavy cream (optional for creamy finish)
- 1 teaspoon Worcestershire sauce optional — use vegan Worcestershire for vegan option
- 1 –2 teaspoons balsamic vinegar optional — bright finishing note
- Fresh parsley chopped, for garnish
Instructions
- Prep: Clean and slice mushrooms evenly (~¼" thick). Mince shallot and garlic. Measure wine, stock, and have butter cubed if using.
- Heat pan: Place a heavy skillet over medium-high heat until hot. Add 1 tbsp butter + 1 tbsp olive oil (or 2 tbsp oil).
- Sear mushrooms: Add mushrooms in a single layer (work in batches if needed). Let sit undisturbed 2–3 minutes to brown, then stir and brown another 2 minutes. Season with ¼ tsp salt while searing. Remove browned mushrooms to a bowl.
- Sauté aromatics: Reduce heat to medium. Add 1 tsp butter or a splash of oil if the pan is dry. Sauté shallot 1–2 minutes until translucent. Add garlic and cook 20–30 seconds until fragrant. Add tomato paste now (if using) and cook 30–60 seconds.
- Deglaze with wine: Pour in ¾–1 cup dry red wine. Scrape the pan to release browned bits (fond). Bring to a simmer and reduce by ~half (3–6 minutes) to concentrate flavor and cook off some alcohol.
- Add stock & mushrooms: Stir in 1 cup stock, thyme, Worcestershire (if using), and return mushrooms (and any juices) to the pan. Simmer gently until sauce thickens and coats the back of a spoon, about 8–12 minutes. Taste and adjust seasoning.
- Finish: Remove from heat. For a glossy monté, whisk in cold cubed butter 1 piece at a time until emulsified. For a creamier sauce, stir in 2–4 tbsp heavy cream and warm through (do not boil). Brighten with 1–2 tsp balsamic vinegar or a squeeze of lemon, if desired.
- Serve: Spoon over steak, pork chops, roasted chicken, pasta, gnocchi, polenta, or mashed potatoes. Garnish with chopped parsley.
Notes
- Do not crowd the pan when searing mushrooms — brown in batches for best caramelization.
- Pat mushrooms dry before cooking to avoid steaming.
- Use a dry red wine you’d drink — a poor-quality sweet wine will make the sauce cloying.
- Vegan option: use olive oil + vegan butter, vegetable stock, and vegan Worcestershire or tamari. Add a splash of soy sauce or miso for extra umami.
- Make-ahead & storage: Refrigerate in an airtight container up to 4 days. Reheat gently over low heat; add a splash of stock or water if too thick. Freeze up to 3 months; thaw overnight and reheat slowly.
- Troubleshooting: If too acidic, add a small knob of cold butter or a pinch of sugar. If too thin, reduce longer or add a tiny cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water). Avoid boiling after adding butter or cream to prevent breaking.
- Variation ideas: add crisped bacon or pancetta for smoky texture; stir in porcini powder for deeper umami; finish with Dijon mustard and tarragon for a French twist.