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Mushroom-Red Wine Sauce

Mushroom-Red Wine Sauce


Serves 4 (serving size: about 1/4 cup)

You don’t need to cook a whole beef roast in order to enjoy this full-bodied sauce. The richness comes from quickly sautéed mushrooms and red wine, simmered just until the mixture begins to thicken. Spoon the sauce over steak or beef tenderloin. It would also be delicious on a baked potato topped with crumbled blue cheese.


  • 1 tablespoon butter
  • 1 teaspoon olive oil
  • 1 (8-oz.) pkg. presliced cremini mushrooms
  • 1 teaspoon minced fresh rosemary
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup red wine
  • 3/4 cup unsalted chicken stock
  • 1 teaspoon cornstarch
  • 1/2 teaspoon minced fresh rosemary

Nutritional Information

  • Calories 79
  • Fat 4g
  • Satfat 2g
  • Unsatfat 2g
  • Protein 3g
  • Carbohydrate 3g
  • Fiber 1g
  • Sodium 111mg
  • Calcium 1% DV
  • Potassium 6% DV
  • Sugars 1g
  • Added sugars 0g

How to Make It

Melt butter with olive oil in a medium skillet over medium-high. Add mushrooms, 1 tsp. minced fresh rosemary, salt, and pepper; sauté 6 minutes. Add wine, chicken stock, and cornstarch; cook 3 to 4 minutes, stirring occasionally. Sprinkle with 1/2 tsp. minced fresh rosemary.

Watch the video: Mushroom Sauce for Everything!