Mushroom Sauce

This versatile mushroom sauce recipe is full of bold, rich flavor.

These are the ingredients you’ll need to make this flavorful mushroom sauce recipe:

You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make homemade mushroom sauce;

Mushroom Sauce Ingredients Butter: Cook the mushrooms and shallots in butter. Mushrooms: This recipe calls for fresh white mushrooms. Shallots: A tablespoon of minced shallots adds bold flavor. Wine: Red wine adds a rich depth of flavor. Seasonings: Season the mushroom sauce with dried thyme, a bay leaf, salt, and pepper .Broth: Use store-bought beef broth. Arrowroot powder: Arrowroot powder (or cornstarch) thickens the sauce. How to Make Mushroom Sauce Saute two cups of sliced white mushrooms in butter. Set aside. Cook shallots in butter, then add the chopped mushrooms and cook until soft. Stir in the wine, thyme, and bay leaf. Simmer until reduced. Dissolve arrowroot in ¼ cup cold broth. Stir remaining broth into sauce and bring to a boil. Whisk in arrowroot mixture, stir until thick, and add reserved mushrooms. Season with salt and pepper. What to Do With Mushroom Sauce served it with lamb chops and roasted Greek potatoes. says it’s “excellent over a nice, rare prime filet. My husband had it over steak and I had it over quinoa and roasted vegetables

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Prep Time 5

Cook Time 15

Total Time 20

Servings: 4

Course: condiment, sauce

Cuisine: American, French-Inspired

Calories: 179

Ingredients Equipment Method Nutrition Notes

Ingredients

¼ cup butter
2 cups fresh sliced white mushrooms
1 tablespoon butter
1 tablespoon shallots minced
½ cup chopped white mushrooms
¼ cup red wine
½ teaspoon dried thyme
1 bay leaf
2 cups beef broth
1 tablespoon arrowroot powder or cornstarch
salt to taste
freshly ground black pepper

Equipment

Wooden spoon or spatula
Knife & cutting board
Measuring cups & spoons
Optional: Blender (for smoother texture)

Method

Melt 1/4 cup butter in a medium pan over medium heat. Add 2 cups sliced mushrooms; sauté until soft. Remove mushrooms from pan; set aside.
Add 1 tablespoon butter to the pan. dd shallots; cook and stir until translucent. Add ½ cup chopped mushrooms and cook until soft. Stir in red wine, thyme, and bay leaf; simmer until sauce reduces a little, about 1 minute.
Dissolve arrowroot in 1/4 cup cold beef broth. Stir remaining broth into sauce; bring to a boil. Whisk in arrowroot mixture, and stir until thick. Add reserved mushrooms. Season to taste with salt and freshly ground black pepper.

Nutrition

Serving: 4gCalories: 179kcalCarbohydrates: 6gProtein: 3gFat: 15gSaturated Fat: 9gCholesterol: 38mgSodium: 564mgPotassium: 453mgFiber: 2gSugar: 3gVitamin C: 5mgCalcium: 23mgIron: 2mg

Notes

I usually use white mushrooms, but I have also used chanterelles.

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