Mushroom Red Wine Sauce | Mushroom Sauce | Mushroom Sauce on Steak | Homemade Mushroom Sauce

Mushrooms, red wine, and steak… what could be better my friends. In this recipe, I will show you how to make a mushroom red wine sauce. This mushroom sauce recipe is a perfect way to make a 5-star steak sauce with items that are readily available and in most pantries at home. Homemade mushroom sauce with red wine is a great steak sauce for any special occasion.
👉The Sauce and Gravy Channel ‘Sauces Made Simply’ cookbook (US paperback copies link) shop.ingramspark.com/b/084?Vx...
(ebook and paperback copies - US, CA, UK, EU, AU, JA, IN, MX, BRL) COMMING SOON
Ingredients:
- 3/4 lb or 375g mushrooms chopped
- 1 medium shallot or 40g
- 6 sprigs of fresh thyme
- 2 tbsp olive oil
- 2 cups or 500ml red wine
- 2 tbsp demi-glace - amazon link - Classic French Demi-Glace, Veal, 1.5 Oz - amzn.to/3LPafU4
- 6 tbsp or 85g cold butter
- Salt and pepper to taste
Makes 2 cups or 500ml
😊 If you like this recipe and would like to help make a sauce 😊 give a donation to show your support - paypal.me/sauceandgravy
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Equipment Used (Amazon Affiliate Links)
- John Boos Maple Top Work Table -amzn.to/3HI4rIF
- Wusthof Classic High Carbon Stainless Steel 9 Inch Cook's Knife - amzn.to/3sCTcgo
- Duxtop Portable Induction Cooktop (cooktop) - amzn.to/35u7NSn
- Calphalon Tri-Ply Stainless Steel 5-Quart Saute Pan with Cover - amzn.to/3MfuNW1
- Wood Spoon Rest- amzn.to/3CkhG1e
- Pyrex Measuring Cup Set - amzn.to/3Cc3GGx
- Winco Stainless Steel Tong Heavyweight, 12-Inch - amzn.to/3vCMFEd
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[@thesauceandgravychannel]

See this written recipe in The Sauce and Gravy Channel Cookbook 'Sauces Made Simply' - Check out the video description or www.thesauceandgravychannel.com for a link.

[@cosmicbrambleclawv2]

I hate mushrooms but my grandparents used to be friends with a amazing chef (used to be, because he retired and moved) and he made the BEST reduction sauce It was amazing on Angus burgers and was perfect for dipping fries in, I've been chasing that high for years ever since he retired 😂 hopefully this comes close!

[@rjfisher7926]

I’ve been looking a long time for wine sauce made in this manner. Somehow I missed this video. This is exactly the recipe I tasted more than 30 years ago, and I never forgot how good it was. I can’t wait to make this tonight and I’ll update this comment with the results. Thank you so much for posting this. Okay, here’s my very tardy update. Made as indicated in this video and OM-Gosh, better than I remember. In fact, my entire family of a wonderful wife and five kids (and my sister who came for dinner) loved, LOVED this sauce. The dinner came to an end with sis saying it was the best fillet mignon she’d ever had, and said the sauce made the meal. This dude knows what he’s doing in the kitchen. Two big thumbs up brother!

[@thesauceandgravychannel]

I'm happy you found the channel 😊 I can't wait to hear how it turns out👍 Thanks for watching!!

[@dougdoty5682]

I love sauces and gravies to take dishes over the top. This channel provides the best recipes for them. It's my go to for those recipes. Outstanding!

[@OneHotBite]

This is one of my favorite sauces over steaks. Yours looks so great Jonny! Mushrooms are the best thing ever!

[@thesauceandgravychannel]

Thank you Melissa. I absolutely love mushrooms too!!👍👍😊😊

[@evelyndaly29]

Wow!! I am so excited to find this channel. I can honestly say the only reason I am ever invited to holiday dinners with my family is due to my gravy making skills. It really is a divine art. I have to laugh because my motto has always been "It's all about the gravy!" Here is one of my favorites to make: Caramelized Onion and Bacon Maple Cream Sauce. A perfect balance of sweet and savory. Can be served over pancakes, egg noodles, in a quesadilla, or the base sauce to a thin crust pizza.

[@thesauceandgravychannel]

I am so glad you came across the channel. I love your passion for gravies. Your recipe sounds heavenly!!! Thanks you for watching 😊👍

[@PaddyJoeCooking]

Mushrooms, sauce, steak, nothing much could be better. Gorgeous fond to work with here and I'm with you those mushrooms would be awesome on their own!!! In with the merlot and oh yes that butter...I actually think I could drink this glorious Mushroom Red Wine Sauce amazing cooking once again Johnny Mac!!!

[@thesauceandgravychannel]

Thank you Patrick👊👊🍻🍻

[@BehindtheGarageBBQ]

Wow!! That mushroom sauce looked absolutely amazing! I forgot about the steaks ya had going..I'd eat that out of pan...lol...thanks for sharing Johnny! Have a great one brother, you all stay safe!👍👊🍻

[@thesauceandgravychannel]

Thanks Craig. This mushroom sauce is super tasty. It really could be a meal on its own👍👍 stay warm and safe my friend👊👊🍻🍻

[@peterszuba]

Great video!! Excited to try this recipe. Thx!

[@thesauceandgravychannel]

Let me know how it turns out. Thanks for watching!!

[@RetiredSchoolCook]

A very good recipe . The sauce and steaks so delicious , amazing meal .

[@thesauceandgravychannel]

Thank you 😊👍

[@rebekahdavis8731]

Man, I accidentally spilled all of my wine into my mouth. This looks awesome though, I love your vibe. Saved for when I replenish my wine stock. The mushrooms will have to be naked tonight.

[@GRodGrills]

Love a good mushroom sauce! Will definitely make this next time I make some filets!

[@thesauceandgravychannel]

It really is a tasty sauce!! Let me know how it turns out 👍

[@foodfightshowdown4077]

Your mushroom sauce recipe looks absolutely scrumptious, well done my frnd. Thanks for the share. 👏👏👏😁

[@thesauceandgravychannel]

thank you 😊

[@guywebster8018]

You just added a whole new dimension to my sauce.. Thank you.. Lamb chops yall... Great mix

[@thesauceandgravychannel]

Lamb chops sound delicious 👌thanks for watching

[@craigbrown5359]

Delicious!!!

[@thesauceandgravychannel]

Thank you 😋

[@c.z.8159]

Love your presentation! 😀

[@thesauceandgravychannel]

Thanks for watching 👍

[@stephaniekerr]

I do this sauce over beef tips. Serve over wide egg noodles, with green beans in a garlic, ginger pepper butter.

[@thesauceandgravychannel]

Sounds fantastic 👌👌👍👍 Thanks for watching 😊

[@engc4953]

Excellent and Demi glacé does make such a difference.

[@thesauceandgravychannel]

It reall adds such a nice flavor. Do you plan on giving this sauce a try?

[@engc4953]

@@thesauceandgravychannel yes, it’s very similar to what I make and I make my own Demi glacé, it’s simple but time consuming, it turns the humblest dishes to the next level. Sharing your recipe with my group. Thank you.

[@thesauceandgravychannel]

Anything homemade is just out of this world- especially a stock or demi glace!! Thanks for sharing the recipe. Let me know how the sauce turns out. Thanks for watching 😊👍

[@bluekinopio9390]

I used half the butter and it tasted great!!!! Thanks for this recipe

[@thesauceandgravychannel]

Awesome 👍I'm happy you enjoyed it 😊

[@bluekinopio9390]

@@thesauceandgravychannel can we sub onions if no shallots are available ?

[@thesauceandgravychannel]

@@bluekinopio9390 sure, onions will work.

[@SevenSageSouls]

Where has this channel been all my life?

[@thesauceandgravychannel]

Thanks for watching😊More sauces and gravies to come👍

[@becca2272]

Thank you for this recipe. Do you also do this recipe for a dark rich mushroom sauce with escargot (no shell)? Or do you have a different gravy that you do for escargot? Thanks for all you do! Rebecca

[@thesauceandgravychannel]

Thank you Rebecca for watching. I usually do a butter garlic style sauce with escargot. However there are a few delicious wine sauce recipes out there for escargot. I will definitely put this on my to do list.

[@FredrikMjelde]

Excellent video, this sauce looks amazing! I have a question about the demi glace you use. When I read about the product on Amazon, I understand that this is concentrate, and supposed to be dissolved in water. I normally use a similar type of demi-glace that should be dissolved in water (1,5 tbsp / 500 ml water). If I understand your use in this video correct, I should use my product the same way as you, and not dissolve it in water first right? Or is your two tablespoons of demi-glace dissolved and chilled down?

[@thesauceandgravychannel]

Yes, do not use water to thin it out. If you have a chance to make it let me know how you like it. Thanks for watching 😊

[@lucassetser6157]

So I tried this recipe. I’m no cook. Couldn’t get demi glacé so I used better than buillon so of course it was salty. Not inedibly salty but salty. Also it didn’t get very thick. I’ll definitely be trying again with the correct ingredients. It does taste good to me but maybe not too most people 😂 also the mushrooms retained a lot of the wine flavor so maybe I should’ve cooked it down more

[@thesauceandgravychannel]

I'm happy you tried it out. Yes using the demi glace and reducing the sauce down are important. For reducing the sauce- Once the sauce becomes thick and when you stir and see trails/ the bottom of the pan you should be good to go 😊

[@Raynestorm1968]

Looks very good. But I can't seem to find Demi-glace anywhere. What can I do? And this sauce can't be reheated the next day?

[@thesauceandgravychannel]

Thanks for watching. Here is an amazon link for demi-glace if you would like to purchase some online amzn.to/3LPafU4 please note that in some countries the link may not work. If you would like to make your own you can try this simple recipe - 2 cups of espagnole sauce (here is my video recipe link kzbin.info/www/bejne/n3nSZ2uIbsqEqqs ) and 2 cups beef stock - reduce by at the very least half. You can portion it out and store it in the fridge or freezer. For the mushroom red wine sauce - it is best used on the spot. You can rewarm it the next day and the taste will be fine but the consistency of the sauce will not be the same.

[@michaeldoyle5001]

There is a recipe inside the Demi glace carton that is very close to yours. They add heavy cream. @@thesauceandgravychannel

[@Rhythmicons]

If I wanted to braise some lamb shanks with this in a camp dutch oven, how do you think the sauce would hold up?

[@thesauceandgravychannel]

I have never tried to braise with this sauce. However, it should hold up. I would braise the lamb without the 6 tbsp or 85g cold butter. At the tail end of cooking I would either reduce the liquid to the desired thickness or add buerre manie or a cornstarch slurry - to thicken the sauce. Thanks for watching😊👍😊

[@Rhythmicons]

@@thesauceandgravychannel Thanks for the prompt reply. I was wondering how the sauce would hold up under that kind of slow-cooking. I will definitely try this as soon as we can get some lamb. Thanks again.

[@teekotrain6845]

Would you marinate veggies in it for skewers? Ima try it

[@thesauceandgravychannel]

It may be worth a shot to see how it turns out. This sauce is usually best eaten on the spot. If you tried to reheat it as a sauce it would separate and not be all that great. - because of all the butter that is used. However, if you are going to try and use it to infuse flavor through marinating - it might work out. You may want to just hold off on the butter. Let me know how it turns out.

[@ATinyPlace]

What can I replace the shallots with? I can't find those anywhere.

[@thesauceandgravychannel]

Onions will work. Let me know how you like it. Thanks for watching 👍

[@ATinyPlace]

@@thesauceandgravychannel thank you! Will do!

[@DoZey26]

Hi, I've been looking everywhere for this type of demi glace (paste) and can't find it. Can somebody hit me up with a link please. I live in Canada if that helps 😅

[@thesauceandgravychannel]

Thanks for watching 😊😊👍👍Williams Sonoma has a good veal demi glace www.williams-sonoma.com/m/products/williams-sonoma-demi-glace-veal-2014/?sbkey=default&pkey=s%7eveal%20Demi-Glace%20%7e1

[@thesauceandgravychannel]

I also added an Amazon like in the description. I am not sure if it will work for Canada. You might have to copy the description and search the Amazon Canada site.

[@lucassetser6157]

Any good substitutions?

[@tomasitoangsuta9318]

Is this good for roasted pork too?

[@thesauceandgravychannel]

Yes it should work with roasted pork. If you try it out let me know what you think. Thanks for watching.

[@the1_channel]

When does it expire?

[@thesauceandgravychannel]

It is best to eat it on the spot. If you tried to put it in the fridge and reheat it - the butter will separate causing the sauce to split. Let me know how it turns out. Thanks for watching.

[@trailguy]

I can’t find vill Demi glas, but I found veal. Are you saying veal Demi glas?

[@thesauceandgravychannel]

I use Williams Sonoma Veal Demi-Glace. If you make the sauce let me know how it turns out 👍

[@trailguy]

@@thesauceandgravychannel thanks so much! I’m cooking for a dinner party December 4th. Stay tuned :-)

[@wilfredozepeda6105]

Any reason why you don’t add garlic? or does it change the flavor profile?

[@thesauceandgravychannel]

There is no reason. You can add it if you like. Keep me posted on how it turns out 👍

[@johncarilloiii7828]

No printable recipe instructions?

[@thesauceandgravychannel]

I do plan on doing a cookbook in the future but for now I specialize in how to videos.

[@joshuamcclure4049]

You slowing the video down negatively affects the watchability of this video. It made me think, multiple times, my internet was failing

[@allanhansford8718]

20 minutes to half an hour to make the sauce... what happens to the steaks in the meantime?