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 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.
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- 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.