An easy all-purpose white wine mushroom sauce with tender sautéed mushrooms in a savory white wine and homemade beef broth. This is the ultimate sauce to cover a steak, mashed potatoes or your favorite meatloaf.
This white wine mushroom sauce recipe is a keeper! It is perfect for those dinners that need a finishing sauce to add that extra-special touch.
What you need to make this White Wine Mushroom Sauce:
We used baby portabella mushrooms in this recipe, however, in the past I have made this sauce with a mixture of mushrooms. A quick short-cut is to buy the pre-sliced mushrooms. Whatever type of mushrooms you choose will work. Here’s the ingredients you will need to make this sauce:
- Olive oil
- Dry white wine
- Beef broth
- Fresh thyme leaves
- Salt/pepper to taste
I like to keep homemade beef broth in my freezer. It is easy to make with leftover bones from a roast. You can also buy just beef bones from your butcher. They are relatively inexpensive and make super-flavorful beef broth.
What You Can Use this White Wine Mushroom Sauce for:
I served this mushroom sauce over crispy Jaeger Schnitzel for an Oktoberfest at home. Here are a few more ideas to serve this sauce with:
Like I said, this is an all-purpose mushroom sauce that will elevate the taste factor of whatever it is served with.
Make This Easy Mushroom Sauce:
This savory, white wine mushroom sauce recipe is pretty straight-forward and takes 15-20 minutes. Here’s a brief “how-to” to make it. Please scroll to the recipe card at the bottom of the post for the full recipe and tips.
- Sauté the mushrooms in the oil until they are a rich brown color; then add the chopped shallot and garlic and cook for 1 minute.
- Pour in the wine, stirring to loosen bits from the pan bottom and let the alcohol cook off; then add the beef broth. Simmer the sauce for 4-5 minutes to reduce slightly.
- Mix a slurry with the cornstarch and a couple tablespoons of cold water and slowly whisk it into the mushroom mixture.
- Simmer for a couple minutes to thicken up. Remove the skillet from the heat and stir in the thyme leaves.
- If you are using a store-bought beef broth it may have enough sodium that you will not need to add additional salt. Taste the sauce and add salt/pepper accordingly.
The final instruction for this white wine mushroom sauce is…serve and enjoy!
Storing and reheating leftovers
If you have any sauce leftover, you can store it in a covered container in the fridge for up to 3 days. Heat it back up in the microwave or on the stovetop. If you use the microwave, make sure you stop and stir on intervals.
SOME OTHER RECIPES WE ARE SURE YOU WILL LOVE:
Marsala gives a unique umami flavor to this creamy mushroom marsala sauce. Use this sauce in all the same ways you would use the white wine mushroom sauce. If you are a fan of marsala, you will love this one.
Mashed red potatoes with horseradish have a zesty bite and go so well with a savory mushroom sauce.
CONNECT WITH SAVOR THE BEST!
Be sure to follow us on our social media accounts
Did you make this recipe? We would love to hear from you. Drop us a comment below.
- 2 tablespoons olive oil
- 1 medium shallot, chopped
- 8 ounces slice mushrooms
- 3 garlic cloves, grated or minced
- 1 cup white wine
- 2 cups beef broth
- 1-1/2 tablespoons cornstarch
- 1 tablespoon fresh thyme leaves
- Salt/pepper to taste
- Heat the oil in a skillet set over medium-low and sauté the mushrooms to a rich brown color, about 8-10 minutes. Add the chopped shallot and garlic and cook for 1 minute.
- Increase the heat to medium and pour in the wine, stirring to loosen bits from the pan bottom. Cook for 30 seconds to burn off the alcohol; then add the beef broth. Simmer the sauce for 4-5 minutes to reduce slightly.
- In a small dish, make a slurry with the cornstarch and 2 tablespoons of cold water and slowly add to the mushroom mixture as you whisk the sauce.
- Simmer for 1 minute to thicken remove the skillet from the heat, cover and set aside to keep warm.
- Any type of mushrooms work in this recipe, including a mixture of mushrooms.
- Homemade beef broth can be substituted with canned beef broth, chicken broth or vegetable broth.
- For a creamy sauce add 2-3 tablespoon of heavy cream.
- This savory sauce is gluten-free.