Mushroom Sauce

This versatile mushroom sauce recipe is full of bold, rich flavor. 

Mushroom Sauce Ingredients

These are the ingredients you’ll need to make this flavorful mushroom sauce recipe: 

• Butter: Cook the mushrooms and shallots in butter. 
• Mushrooms: This recipe calls for fresh white mushrooms. 
• Shallots: A tablespoon of minced shallots adds bold flavor. 
• Wine: Red wine adds a rich depth of flavor. 
• Seasonings: Season the mushroom sauce with dried thyme, a bay leaf, salt, and pepper.
• Broth: Use store-bought beef broth or make your own at home. 
• Arrowroot powder: Arrowroot powder (or cornstarch) thickens the sauce. 

How to Make Mushroom Sauce

You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make homemade mushroom sauce; 

1. Saute two cups of sliced white mushrooms in butter. Set aside. 
2. Cook shallots in butter, then add the chopped mushrooms and cook until soft.
3. Stir in the wine, thyme, and bay leaf. Simmer until reduced.
4. Dissolve arrowroot in ¼ cup cold broth. 
5. Stir remaining broth into sauce and bring to a boil. 
6. Whisk in arrowroot mixture, stir until thick, and add reserved mushrooms.
7. Season with salt and pepper. 

What to Do With Mushroom Sauce

Not sure what to do with this mushroom sauce? Here are some serving ideas from Allrecipes community members: 

• GAYLE521 served it with lamb chops and roasted Greek potatoes.
• Pamila says it’s “excellent over a nice, rare prime filet.”
• “My husband had it over steak and I had it over quinoa and roasted vegetables,” says schnook the nook.

How to Store Mushroom Sauce

Store mushroom sauce in an airtight container in the refrigerator for five days. Reheat on the stove or in the microwave. 

Can You Freeze Mushroom Sauce? 

Yes! You can freeze mushroom sauce for up to two months. Thaw in the refrigerator overnight and reheat on the stove. 

Allrecipes Community Tips and Praise

“Absolutely delicious,” raves VB Leghorn. “It had so many layered flavors that were unexpected.”

“I ended up not having enough broth, so I used a combination of drippings from some beef and some mushroom gravy,” says DavisVanZetten. “But it went fantastically, there were no leftovers from dinner.”

“So good,” according to one Allrecipes community member. “Smelled amazing while it was cooking/reducing. Two small changes: White wine (no red in the house) and I used a herb compound butter to start it all off.”

Editorial contributions by Corey Williams