Red Wine and Wild Mushroom Sauce

Total Time:
30 min
15 min
15 min

6 to 8 servings

  • 1 tablespoon unsalted butter
  • Extra-virgin olive oil
  • 2 shallots, minced
  • 2 pounds assorted mushrooms, such as crimini, oyster, shiitake, chanterelle, or white, trimmed and sliced
  • Leaves from 2 fresh thyme sprigs
  • Sea salt and freshly ground black pepper
  • 1/2 cup Cabernet Sauvignon
  • 1/4 cup reserved beef broth (drippings from roast) or low-sodium canned broth
  • 1/4 cup heavy cream
  • 1 tablespoon minced fresh chives

Place a clean skillet over medium heat. Add the butter and a 2-count drizzle of oil. When the butter starts to foam, add the shallots and saute for 2 minutes to soften. Add the mushrooms and thyme; season with salt and pepper. Stir everything together for a few minutes. Add the red wine, stirring to scrape up any stuck bits; then cook and stir to evaporate the alcohol. When the wine is almost all gone, add the reserved beef juices. Let the liquid cook down and then take it off the heat. Stir in the cream and chives, and season with salt and pepper.

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    16 Reviews
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    Amazing!! I normally don't care for mushrooms at all, but I LOVE this sauce, especially on roast beef.
    Sooooo good! I halved the recipe but used extra cream and it turned out amazing! I served it with pan fried country-style pork ribs. When the ribs were nearly done I added half the sauce to the pan and collected all that great garlicky juice and reincorporated it back into the original sauce. Bam! Best sauce ever. I can't wait to impress more people with it :)
    Just made this sauce. Its overwhelmingly good. By far the best sauce I've made. Served on top of a beautiful ribeye... just flat out delicious.
    Oh, and make twice as much as you were planning to make. Trust me
    I used this over a crown roast of pork and I substituted onions for the shallots and a chunk of cream cheese rather than the heavy cream, along with a little 2% milk. I used Better Than Broth to make the stock and voila! Everyone raved about the sauce and wanted the recipe. This sauce is a keeper and could be used in so many different dishes.
    This has become our all time favorite! Over steak, prime rib, tenderloin with some Gorgonzola cheese, awesome! Made no changes to recipe, great as is! 
    Yum! I put this on a baked potato with a glob of sour cream. Divine.
    Absolutely delicious! I made several changes to this sauce and it turned out wonderfully on top of our filet mignon!! I melted ¼ cup (1/2 stick) of butter, then added in white button mushrooms, chopped scallions and 3-4 minced garlic cloves. Sauteed all with a little salt and black pepper until mushrooms were soft. Added dried thyme and red wine, cooking it down until wine almost all gone. Added beef broth and cooked down 75%. Took it off the heat and added in heavy cream. Replaced the chives with fresh chopped flat leaf parsley because that is what I had on hand. Seasoned with salt and pepper. I?m not a big sautéed mushroom eater but I was making this for my husband, tried it, and thought that it was absolutely delicious!!
    Sooo good! This is one of my favorite recipes for company! Easy to make and it tastes great!
    This sauce was very easy to make. I added a splash of red wine vinegar to give it a little kick. I also added fresh scallions instead of chives. Turned out wonderful!
    I used this sauce over a rare moose roast, not a sliver was left on the platter. I have also used it over Rosemary chicken. Great!!!
    I made this as a vegetarian option for gravy for Canadian Thanksgiving - it was great on mashed potatoes and on it's own. We used creme fraiche, rather than regular heavy cream, and, obviously, replaced the beef stock with vegetable stock. Delicious!
    Even though I was missing a few fresh ingredients and had to substitute garlic powder, onion powder, and dried Italian seasoning for the fresh thyme, shallots, and chives, this recipe came out great! It tastes very elegant, yet was simple to make. I tripled the recipe (I like a lot of sauce) and served it over broiled sirloin steaks with a side of angel hair pasta and asparagus--AWESOME!
    i love this...use the leftover sauce in a cheddar soup for the best cheddar/mushroom soup! use it on anything from burgers to filet mignon!
    Esay to make & very TASTY. Put it over Roast Beef & was very complimentry.
    This was awesome sauce and so easy to make. I only used white button mushrooms and had to subsitute the heavy cream with half and half, still turned out wonderful. Spooned over grilled pork tenderloin.
    This was sooooo good. We had it on Xmas with the roast and the chive sauce and it was delicious.
     I will definately make this whole meal again next year!!!
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