Mushroom and Red Wine Sauce

    40 min

    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.

    46 people made this

    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

    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.

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    Reviews in English (32)


    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


    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


    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)

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