Mushroom Wine Sauce

October 05, 2017

Mushroom Wine Sauce


  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Yield: Makes approximately one cup




  • 1 pound fresh mushrooms
  • 2 Tablespoons butter
  • 2 garlic cloves, finely minced
  • 1 teaspoon fresh rosemary, chopped
  • 1 cup dry red wine
  • 1 cup beef broth
  • 1 Tablespoon corn starch
  • Kosher salt & fresh ground pepper to taste


  1. Remove stems from mushrooms and cut caps into 4 or 6 pieces - depending on size.
  2. In a large skillet melt butter over medium heat and add garlic – cook until very fragrant – about 30 seconds then increase heat slightly and add mushrooms. Cook until they've released most of their moisture then add rosemary. Stir through the mushrooms a minute or so then add wine and broth. Simmer 6 to 8 minutes or until the liquid has reduced by about a third.
  3. Mix cornstarch with a couple tablespoons of the pan liquid until smooth and stir back into the mushrooms. Stir until sauce thickens, add salt & pepper to taste.

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