Mushroom Red Wine Sauce

Got leftover red wine? Or perhaps you just need a reason to open a fresh bottle? This mushroom red wine sauce requires only 3/4 cup of wine, leaving you with plenty of wine to enjoy however you like.

This red wine mushroom sauce is refined enough to be paired with filet mignon for a festive occasion, but it’s also simple enough to prepare in advance and store in the fridge. The next day, you can quickly reheat it for an easy weeknight chicken dinner. No judgment if your chicken comes from the supermarket rotisserie—this sauce will make it feel gourmet. It also enhances starchy side dishes, so feel free to drizzle it over polenta, pasta, rice, or mashed potatoes for an extra burst of flavor.

Recipe Ingredients

• 2 tablespoons unsalted butter

• 1 pound mushrooms (such as button), sliced thinly

• ¾ teaspoon kosher salt

• ¼ teaspoon black pepper

• ¾ cup red wine

• 1 tablespoon chopped fresh rosemary

Cooking Instructions

Heat the butter:

In a large skillet or saucepan, melt the butter over medium-high heat.

Cook the mushrooms:

Stir in the mushroom slices and cook for 5 to 7 minutes until they release their juices and become tender. Season with salt and pepper, then keep cooking until the liquid evaporates.

Simmer with wine and rosemary:

Pour in the wine and add the rosemary. Allow the mixture to come to a simmer.

Top the entree with the sauce:

Cook the sauce for 3 minutes, then pour or spoon it over the prepared meat.

Variations

Experiment with mushrooms. Step beyond the usual button or porcini mushrooms and create a one-of-a-kind sauce by exploring less common types like shiitake, hen of the woods, wild mushrooms, or morels.

Opt for white wine. Using white wine instead of red will give you a lighter sauce that pairs beautifully with poultry and seafood.

Make it creamy. For a richer, thicker sauce, add a splash of cream just before serving.

Enhance the meaty flavor. Substitute or add chicken or beef broth in place of the wine to bring a savory, umami-rich depth to your sauce.

Incorporate some aromatics. For an extra layer of flavor, sauté minced garlic or shallots in butter before adding the mushrooms.

Skip the alcohol. If you prefer a non-alcoholic option, substitute the wine with a non-alcoholic or dealcoholized version of wine for a similar taste.

Pairings for Red Wine Mushroom Sauce

This sauce is so flavorful, it’s perfect for topping nearly any dish. However, it pairs best with hearty meals like red meats and chicken, and it’s especially delicious when served over a perfectly cooked steak.

How to Store Red Wine Mushroom Sauce

Allow the sauce to cool completely, then transfer it into an airtight container and store it in the refrigerator. It will remain fresh for around four days.

To freeze the sauce, let it cool fully. Then, place it into a freezer-safe plastic bag, squeezing out as much air as possible. Seal the bag and label it with the date. The sauce should stay good in the freezer for about three months.

7 More Mushroom Recipes to Explore

• Chive-infused Creamy Mushroom Soup
• Mushroom and Tofu Lettuce Wraps
• Sausage and Mushroom Cassoulet
• Crunchy Roasted Sliced Mushrooms
• Classic Mushroom Reuben Sandwiches
• Creamy Chicken and Mushroom Pasta
• Mushroom and Burrata Orzotto

Frequently Asked Questions

• How do you make red wine sauce thicker?

  Red wine sauce thickens naturally as it simmers. The wine reduces, causing water to evaporate as steam, leaving behind a rich sauce. If you'd like your sauce to thicken quickly towards the end of cooking, whisk in a tablespoon of flour or cornstarch mixed with an equal amount of water as the sauce simmers.

• Can you use old wine for cooking?

  Yes, you can still cook with older wine. While wine may oxidize and lose its appeal as a drink after being open for a few days, it's perfectly fine to use it for cooking. Wine that's been refrigerated or frozen can be used for cooking for up to a month or more after being opened.

Nutrition Facts (per serving)