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Mushroom Sauce

Mushroom Sauce

  • Prep

    5 m
  • Cook

    15 m
  • Ready In

    20 m
Jimmi

Jimmi

Since this savory sauce uses beef broth, instead of the pan drippings, it can be made ahead. Add arrowroot only when ready to serve. I usually use white mushrooms; I have also used chanterelles.

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 167 kcal
  • 8%
  • Fat:
  • 14.8 g
  • 23%
  • Carbs:
  • 4.1g
  • 1%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 500 mg
  • 20%

Based on a 2,000 calorie diet

Directions

  1. In a medium saute pan, melt 1/4 cup butter over medium heat. Add sliced mushrooms; cook and stir until soft. Remove mushrooms from pan, and set aside.
  2. Add 1 tablespoon butter to pan, and melt . Add shallots; cook and stir until translucent. Add mushrooms, and cook until soft. Add thyme, bay leaf, and red wine. Reduce.
  3. In a small bowl, dissolve arrowroot in 1/4 cup cold beef broth. Stir remaining broth into sauce, and bring to a boil. Whisk in arrowroot mixture, and stir until thick. Add reserved mushrooms. Season to taste with freshly ground black pepper and salt.
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Reviews

DEBRA DION
38

DEBRA DION

2/9/2003

Wonderful sauce for steak B.B.Q. or broiled. My sons loved it. Did not use arrowroot or tyme. Replaced shallots with garlic. And consumme instead of beef broth.

wildchild
27

wildchild

10/12/2006

Excellent and easy! Great way to impress company. Subbed 2x corn starch for Arrowroot since I had none. Worked GREAT.

CN29URSERY
26

CN29URSERY

3/1/2008

I went searching for a sauteed mushroom recipe, and this is the one I decided to use. We cooked steaks and chicken on the grill, and it all went perfectly together. The shrooms were absolutely awesome. Will definitely use again and again. Next time I may use a little less broth because there was so much broth left over and not many shrooms.

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