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- Dish type
- Side dish
- Mushroom sauce
This sauce is packed full of flavour and is quick and easy to make. Enjoy with grilled meats, if desired.
34 people made this
- 60g butter
- 4 tablespoons finely chopped shallots
- 60g portabello mushrooms, sliced
- 60g crimini mushrooms, sliced
- 60g shiitake mushrooms, sliced
- 60g morel mushrooms, sliced
- 60g chanterelle mushrooms, sliced
- 125ml red wine
- 175ml beef demi-glace
- salt and freshly ground black pepper to taste
MethodPrep:10min ›Cook:15min ›Ready in:25min
- Melt butter in a saucepan over medium heat. Saute shallots briefly, then stir in all of the mushrooms. Saute until tender and translucent, about 3 minutes. Pour in red wine and simmer for 3 minutes. Stir in demi-glace and simmer for 6 minutes or until sauce has thickened.
Morel mushrooms, chanterelle mushrooms and demi-glace can be purchased online.
Reviews & ratingsAverage global rating:(27)
Reviews in English (23)
I have made this for years. I can not eat a steak without it! The more of a mix of types of mushrooms the wilder the flavor. I use one package dry brown gravy mix and 1/2 cup water for the demi-glace. Turns out perfect!-03 Feb 2005
I prepare sauteed mushrooms frequently. I have tried any number of recipes for them, from AR and elsewhere, as well as my own tried and true favorite. But none are finer than this recipe. Rich, deeply complex and full-bodied flavors with a first-class presentation. Using what's available in my area, I prepared this with a blend of oyster, shitake and baby bella mushrooms, veal demi-glace and a red zinfandel (and the shallots, of course). Since the demi-glace I used was very concentrated and thick, I loosened it up with some chicken broth. Exquisite, a real prize.-23 Oct 2010
by Emily Henderson
Fabulous! I was looking for a good recipe using mixed dried mushrooms, and this adapted perfectly. (When rehydrating the mushrooms, I added red wine and a little coarse Kosher salt to the warm water, and saved the resulting liquor for another use.) Of course, I did tweak the recipe a little to my own taste, as we all do. I used green onions (didn't have any shallots) and added one small clove of garlic, finely minced. Also, demi-glace is not a current staple in my kitchen, so I used beef broth and more wine, along with a pinch of nutmeg, and liberal freshly ground mixed pepper. Since I was working with rehydrated dried mushrooms, I was not concerned that any spices would overcome, as drying intensifies the flavour of wild mushrooms. The sauce reduced nicely with a longer cooking time, and I did follow a previous suggestion and mixed a VERY small amount of brown gravy mix in some water, and added it at the last minute. Served with rare/med rare NY Strip steaks, this was a gourmet treat. I WILL be making this again!!-26 Apr 2006