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Home » Christmas Inspiration » Silky Red Wine Mushroom Sauce

Silky Red Wine Mushroom Sauce

Published: Dec 20, 2022 by Genevieve Morrison · This post may contain affiliate links

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This rich, silky, red wine mushroom sauce recipe with fresh herbs and shallots is perfect for steak, filet mignon, roast beef dinners, pork chops, and even lamb!

It’s a decadent sauce that can easily be made a whole day ahead of a dinner party so you don’t have to whip up a gravy while slicing meats and baking sides. Simply make it ahead, heat it up for 5 minutes and serve!

A bowl of red wine mushrooms sauce with a spoon,
Contents hide
1 The Simple Process
2 Ingredient Notes
3 How to Make This Sauce – Step by Step
4 A Few Notes
5 Common Questions
6 A Few Recipes to Serve with this Sauce

Silky Red Wine Mushroom Sauce

I made this sauce to complement my Christmas “roast beast.” It was a beef top round roast with garlic and herb crust! Once the roast came out to sit, I didn’t want to spend any time carefully constructing a gravy. I just wanted to reheat some sides and make sure the table was perfectly set. 

I simply removed the roast from the Dutch oven and reheated the sauce in the drippings to add more dimension, but the sauce really is perfectly delicious all on its own if you don’t want to include drippings! Simply reheat for 5 minutes in a saucepan, stirring occasionally, and serve either in a bowl on the side with a ladle, or pour it all over your roast!

Just like my white wine mushroom sauce, this recipe includes big, luscious mushrooms! We slice baby bellas in half (not in quarters), and brown them to perfection. 

Top round roast beef in a tray with mushroom sauce.

The Simple Process

  1. First, we slice the shallots and mushrooms, mince garlic and remove leaves from thyme.
  2. Next, we’ll brown the mushrooms in butter and sauté the aromatics and shallots.
  3. Then, we’ll add wine and broth, and allow it to reduce for about 10 minutes.
  4. Finally, we’ll thicken the sauce with a little bit of flour to give it a silky texture.

Ingredient Notes

9 ingredients for red wine mushroom sauce on a table with labels.

mushrooms – I used baby Bella mushrooms because I love how big and plump they are, but you can also use white mushrooms and button mushrooms as well, but you won’t cut button mushrooms in half. Keep them nice and big.

beef broth – You can also substitute with vegetable broth, but the sauce won’t taste as rich.

shallots – If you can’t find shallots, you can substitute with a small red onion.

wine – Use a dry wine like Cabernet Sauvignon, Malbec, Syrah, Shiraz, or Pinot Noir.

worcestershire sauce – This adds a richer flavor.

flour – You can also use corn starch as a substitute, just be extra sure to eliminate any lumps in the slurry before adding to the sauce.

How to Make This Sauce – Step by Step

The sauce actually tastes better if made a whole 24 hours before serving, but it will still be very tasty if made day of.

A collage of 4 numbered images showing how to prepare ingredients for red wine mushroom sauce.

1. Thinly slice 2 shallots, slice 16 oz. baby bella mushrooms in half, mince 4 cloves of garlic and remove 1 tsp. fresh thyme from stems.

2. Add 2 oz. butter to a large sauté pan and brown mushrooms for 5-7 minutes on MEDIUM-HIGH heat, without moving them so they get a nice, deep brown side. Flip them, and sauté for another 3-5 minutes. Remove mushrooms into a bowl.

3. Add another 2 oz. butter (yes, another half-stick) to the pan with sliced shallots, minced garlic and thyme. Sauté everything together for another 3-4 minutes.

4. Add 2 cups red wine, 1 cup beef broth and ½ tsp. Worcestershire sauce.

A collage of 4 numbered images showing how to make red wine mushroom sauce.

5. Reduce wine and broth on HIGH for 10 minutes.

6. Combine 2 tbsp. flour with ¼ cup beef broth in a small bowl or measuring cup. Mix thoroughly, ensuring there are no lumps. Slowly add slurry to sauce while stirring to thicken. 

7. You’ll know the sauce is a perfect thickness when pulling a spatula across it leaves a cavern in the pan that slowly fills in.

8. If you intend to mix sauce into roast drippings before serving (highly recommended!) don’t add salt. But if you want to reheat the sauce without mixing into drippings, add salt and pepper to taste. Add back mushrooms, stir and serve.

Top round roast beef in a tray with mushroom sauce being poured on with as spoon on a table.

A Few Notes

1. This sauce is already perfectly delicious, but feel free to combine this sauce with roast drippings to add even more flavor! If making a beef roast, for example, remove the roast from your pan to sit, separate fat from drippings, and discard fat.

Add sauce to the pan with the drippings that are left, scraping up any tastiness on the bottom, and heat for 5-7 minutes, stirring occasionally. To see exactly how, see my recipe for Top Round Roast Beef.

2. The sauce will actually be tastier if made a full day ahead. The mushrooms absorb the flavors of the sauces and it takes on a more full dimension. 

Common Questions

1. How long will red wine mushroom sauce stay fresh?

You can make red wine mushrooms sauce up to 4 days ahead of serving.

2. How do you reheat it?

Reheat for 5-7 minutes in a saucepan, stirring occasionally. To microwave, cover with paper towel and heat for 2 minutes.

3. What kinds of recipes can I serve red wine mushroom sauce with?

Roast beef
Steak
Fillet mignon
Mashed potatoes
Pork chops
Lamb chops
Meatballs 
Duck

A bowl of red wine mushrooms sauce with a spoon on a table.

For more inspiration, subscribe to my newsletter, and follow me on Instagram, on Pinterest, tiktok, and Facebook! And if you ever make any of my tasty drinks or treats, take a picture and tag me. I want to see!

A Few Recipes to Serve with this Sauce

  • A roasted duck on lace table cloth, garnished with thyme.
    Roasted Duck with Blackberry Balsamic Reduction Sauce
  • Chicken with Herbs de Provence on a plate.
    Herbs de Provence Chicken Breasts
  • A bowl of baked mashed potatoes on a table with a lace tablecloth.
    Baked Mashed Potatoes with Roasted Garlic and Herbed Goat Cheese
  • 3 seared lamb chops in a bowl with pearl couscous on a table cloth, with flowers in the background.
    Perfectly Pan-Seared Rosemary Lamb Chops
A bowl of red wine mushrooms sauce with a spoon,

Silky Red Wine Mushroom Sauce

This rich, silky, red wine mushroom sauce recipe with fresh herbs and shallots is perfect for steak, filet mignon, roast beef dinners, pork chops, and even lamb!
5 from 2 votes
Print Pin Rate
Course: sauce
Cuisine: International
Diet: Kosher
Prep Time: 10 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 50 minutes minutes
Servings: 6 people
Calories: 251kcal
Author: Genevieve Morrison

Equipment

  • 1 sharp knife and cutting board
  • 1 large sauté pan
  • 1 spatula
  • 1 mixing spoon
  • 1 small bowl – or measuring cup

Ingredients

  • 2 cups red wine – Cabernet, Malbec, Syrah, Shiraz, or Pinot Noir
  • 1 cup beef broth – and ¼ for slurry
  • 2 shallots – thinly sliced
  • 16 oz. baby bella mushrooms – sliced in half
  • 4 garlic cloves – minced
  • 1 tsp. fresh thyme
  • ½ tsp. Worcestershire sauce
  • 2 tbsp. flour
  • 4 oz. butter – salted

Instructions

  • Add 2 oz. butter to a large sauté pan and brown 16. oz. mushrooms for 5-7 minutes on MEDIUM-HIGH heat, without moving them so they get a nice, deep brown side. Flip them, and sauté for another 3-5 minutes. Remove mushrooms into a bowl.
  • Add another 2 oz. butter (yes, another half-stick) to the pan with sliced shallots, minced garlic and thyme. Sauté everything together for another 3-4 minutes. Add 2 cups red wine, 1 cup beef broth and ½ tsp. Worcestershire sauce. Reduce on HIGH for 10 minutes.
  • Combine 2 tbsp. flour with ¼ cup beef broth in a small bowl. Mix thoroughly, ensuring there are no lumps. Slowly add slurry to sauce while stirring to thicken. If you intend to mix sauce into roast drippings before serving (highly recommended!) don’t add salt. But if you want to reheat the sauce without mixing into drippings, add salt and pepper to taste. Add back mushrooms and refrigerate until roast is ready.

Nutrition

Serving: 5ounces | Calories: 251kcal | Carbohydrates: 11g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 285mg | Potassium: 516mg | Fiber: 1g | Sugar: 3g | Vitamin A: 514IU | Vitamin C: 3mg | Calcium: 38mg | Iron: 1mg

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Comments

  1. Colleen Young

    August 25, 2024 at 9:42 pm

    This was just fabulous! Only problem was I didn’t double the recipe!
    Thanks so much.

    Reply
    • Genevieve Morrison

      August 28, 2024 at 2:50 pm

      Aww, thank you!

      Reply
  2. Morgan Burcham

    April 16, 2024 at 9:20 pm

    Can I make this ahead and freeze it? I want to prep it for an intimate family dinner that will be my wedding reception dinner!

    Reply
    • Genevieve Morrison

      April 17, 2024 at 3:13 pm

      I haven’t frozen and thawed it myself, and for a meal as important as your wedding reception, I wouldn’t want to say for certain either way, but I don’t see why it wouldn’t freeze and thaw perfectly. It most likely would just require re-salting, as salt dissipates over time, especially if it’s been frozen, but again, since I don’t have personal experience with it, I wouldn’t want to make a guarantee. The sauce itself will stay fresh for at least 4 days unfrozen, so at the very least, it can be made ahead that far in advance and still stay delicious.

      Reply
5 from 2 votes (2 ratings without comment)

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