Pour this luxurious sauce over dishes like pasta or risotto, and turn any night into a dinner party.
There’s something nostalgic and soothing about walking into a kitchen that’s filled with the scent of cooking wine. The rich fragrance reminds me of holidays with my big family. Each person had a special dish to contribute, and the scents blended beautifully—a little savory, a smidge herbaceous, and some sweet. But some aromas stand out among the crowd, and red wine is one of them.
The first time I smelled red wine mushroom sauce cooking in my mom’s kitchen, I did a double-take. “Did someone pour the wine already?” I asked, curious to see which vintage they decided to pop open first. But my grandma smiled and wagged her finger, then nodded toward an open bottle of cabernet. A pan of blushing mushrooms simmered on the stove next to it, filling the air with steam like incense. Intrigued, I sat on a bar stool and watched the rest of the recipe unfold.
Crafting red wine mushroom sauce is actually quite simple. It only takes four steps and slow-cooking the ingredients to a velvety texture. When it’s finished, it overflows with garlic, thyme, parsley, and bay leaf—the ideal seasonings for a sauce that goes great with pasta, mashed potatoes, and more. If you’re seeking a little more decadence in your cooking, then try this recipe.
A few ways to play with the flavor
The basic seasoning blend in this recipe is garlic and herbs, but there are a couple of ways you can mix and mingle some spices to boost the heat. A teaspoon of smoked paprika, for instance, will add a nice smoky flavor. On the other hand, a pinch of red pepper flakes can bring that “tingle on your tongue” feeling. As for other herbs, a teaspoon of rosemary goes a long way in adding a floral element to your sauce.
But the fun with flavor doesn’t stop with the seasonings. There’s also the kind of wine you choose. While this recipe recommends a dry red like cabernet sauvignon, you could opt for zinfandel, which has a smoky, bold taste. Pinot noir, meanwhile, is lighter and earthier, which complements the mushrooms nicely. The more you make this recipe, the more you can play with the flavors in myriad ways.
How do I store leftovers?
Once cooled to room temperature, red wine mushroom sauce can be stored in an airtight container. Refrigerate it for 4 days, or transfer it to a freezer-safe bag and freeze for up to 3 months. Make sure to date the bag so you can keep track of how much time passes. Then, let it thaw in the fridge overnight before reheating in a pot on the stove. Stir occasionally over medium heat until it gently starts to simmer. Integrate leftover sauce into your favorite pasta or rice dish.
Serving suggestions
There are plenty of family favorites for serving red wine mushroom sauce, depending on the occasion. For a rich and filling dinner, pour this sauce over Steak And Potatoes, Spinach Pasta and Greek Chicken Meatballs, Mushroom Risotto, or Mashed Red Potatoes. Alternatively, keep it really simple by serving this sauce on a bed of Slow-Cooker Rice with a side of Potato Rolls. Super easy and satisfying!
Ingredients
- 2 1/2 tablespoons butter
- 1 tablespoon minced garlic
- 1 shallot minced
- 1/2 teaspoon salt plus more to taste
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 2 cups sliced baby bella mushrooms
- 1 1/3 cups dry red wine such as cabernet sauvignon
- 1 cup beef broth
- 1 bay leaf
- 1 1/2 tablespoons cornstarch
- 1/4 cup water
Instructions
- In a large skillet, melt the butter over medium heat. Then, incorporate the minced garlic, shallots, salt, black pepper, dried thyme, and dried parsley.
- Stir the mixture for about 30 seconds until it becomes fragrant. Next, add the sliced mushrooms and sauté for approximately 5 minutes, until they are tender.
- Pour in the red wine, beef broth, and add the bay leaf. Bring the mixture to a gentle boil and let it simmer for about 15-20 minutes until the liquid reduces by about 1/4.
- In a small bowl, whisk together cornstarch and water until smooth. Stir the slurry into the simmering sauce and let it cook on medium-low heat for 2-4 minutes until thickened. Remove the bay leaf and adjust seasonings before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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