Mushroom and Red Wine Sauce

    • < />
    • < />
    • < />

    Mushroom and Red Wine Sauce

    Mushroom and Red Wine Sauce

    (46)
    40min


    44 people made this

    About this recipe: This is a delicious homemade mushroom sauce, that's quick and easy to make. Mushrooms are sauteed in butter, then simmered with red wine, mustard, Worcestershire sauce and brown sugar. It's perfect with roast chicken or pork.

    Ingredients
    Serves: 4 

    • 4 tablespoons red wine
    • 2 tablespoons Dijon mustard
    • 2 tablespoons Worcestershire sauce
    • 75g dark brown soft sugar
    • 110g butter
    • 1 red onion, halved and sliced
    • 450g fresh mushrooms, halved
    • salt and ground black pepper to taste

    Method
    Prep:10min  ›  Cook:10min  ›  Extra time:20min  ›  Ready in:40min 

    1. Stir the red wine, mustard, Worcestershire sauce and dark brown soft sugar together in a bowl until the sugar is thoroughly incorporated into the mixture; set aside.
    2. Melt the butter in a saucepan over medium heat; cook and stir the onion in the melted butter until translucent, 5 to 7 minutes. Add the mushrooms, season with black pepper and continue cooking and stirring another 3 minutes. As the mushrooms reduce in size and begin to brown, stir the wine mixture into the mushroom mixture. Simmer until hot, 1 to 2 minutes. Serve immediately.
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (46)

    Reviews in English (46)

    JoClark
    by
    0

    Yummy. Used Worcester Sauce with Tangy Tomato as that's what I had in the cupboard. Might use slightly less sugar next time. Served with Beef Wellington. Beautiful. Well recommended. Thanks.  -  24 Dec 2013

    by
    0

    loved it - reduced the mustard a bit as boyfriend not keen, but it was gorgeous. He added chicken and chorizo to his and I kept mine veggie. Yum.  -  16 Jul 2012

    by
    37

    I would leave out the sugar. Was good with it, but I think it would be better without. Very nice way to serve mushrooms. I used a Malbec wine and served it with a pot roast I cooked in the pressure cooker (no gravy). Edit: I tried it again without the sugar and it was much better. Next time I am going to try white wine which will make a nicer looking sauce - the red wine and the mustard make it muddy looking.  -  16 Jan 2011  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate