Red Wine Mushroom Sauce

Red Wine Mushroom Sauce

Serve as a side with meat or poultry or over a bed of rice or pasta.


  • 3 tbsp butter
  • 2 garlic cloves, minced
  • 1 1/4 lb mushrooms, cut up or sliced
  • 1 tsp fresh rosemary, chopped
  • freshly cracked black pepper
  • 1 cup dry red wine
  • 1 cup beef, mushroom or vegetable broth
  • splash of wine
  • 1 tbsp corn starch
  • salt, to taste


  1. Melt the butter over medium heat in a large non-stick skillet. Add the garlic and fry for about 30 seconds.
  2. Add the mushrooms and increase the heat slightly. Fry the mushrooms while stirring them until they begin to let go of their moisture. Stir in the rosemary and pepper.
  3. Pour in the red wine and broth. Simmer the mushrooms briskly for about 6-10 minutes or until the liquid has reduced by about one third.
  4. Combine the splash of wine with the cornstarch until the mixture is smooth. Stir in a few tablespoons of hot liquid from the mushrooms and then pour all of it back into the skillet. Stir until the sauce has thickened; about 1-2 minutes.
  5. Check seasoning and add salt, if needed. Remove from heat.

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