For a richer flavor, consider using a combination of dried and fresh mushrooms. Rehydrate dried mushrooms in warm water, then add them to the sauce along with the fresh mushrooms. Reserve the soaking liquid and add a tablespoon or two to the sauce for extra depth. If you don't have access to beef demi-glace, you can substitute with a high-quality beef broth or stock, but be sure to simmer the sauce for a longer period to allow it to reduce and concentrate the flavors. A splash of cream or a pat of cold butter whisked in at the end will add extra richness and shine to the sauce. This sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Gently reheat before serving.
Wild Mushroom Sauce
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PREP TIME5 mins
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COOK TIME15 mins
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TOTAL TIME20 mins
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SERVING4 People
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VIEWS94
An umami-rich, velvety mushroom sauce, perfect for enhancing grilled meats and adding a touch of forest floor elegance to your culinary creations. This versatile sauce transforms simple dishes into gourmet experiences.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate21 g
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Cholesterol32 mg
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Fiber1 g
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Protein5 g
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Saturated Fat10 g
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Sodium1923 mg
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Sugar1 g
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Fat30 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
1 mins
In a medium saucepan, melt the butter over medium heat. (1 minute)
02
Step
2 mins
Add the minced shallots and sauté until softened and fragrant, being careful not to brown them. (2 minutes)
03
Step
5 mins
Add all of the sliced mushrooms to the saucepan. Sauté, stirring occasionally, until the mushrooms are tender and have released their moisture. (5 minutes)
04
Step
5 mins
Pour in the red wine and allow it to simmer, scraping up any browned bits from the bottom of the pan. Reduce the wine by half. (5 minutes)
05
Step
1 mins
Stir in the beef demi-glace and thyme sprig (if using). Bring the sauce to a gentle simmer. (1 minute)
06
Step
6 mins
Continue to simmer, stirring occasionally, until the sauce has thickened to your desired consistency. (5-7 minutes)
07
StepRemove the thyme sprig. Season with sea salt and freshly cracked black pepper to taste. Serve warm.
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RECIPE REVIEWS
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Paul Keeling
May 23, 2025I added a touch of thyme, and it complemented the mushrooms perfectly.
Edgardo Sawayn
Apr 7, 2025I used regular mushrooms since I couldn't find wild ones, and it was still delicious!
Hayley Kulas
Dec 17, 2024This recipe elevated my steak dinner to restaurant quality!
Levi Schultz
Oct 19, 2024This sauce is incredible! I made it for a dinner party, and everyone raved about it.
Augustus Pfeffer
Sep 1, 2024The combination of wild mushrooms is so flavorful. I especially loved the addition of the morels.
Alberto Senger
Aug 12, 2024The demi-glace really makes this sauce special. It's so rich and decadent.
Doyle Schamberger
Jul 21, 2024Easy to follow recipe with great results. Will definitely make again!