This easy Red Wine Mushroom Sauce for Steak is the BEST! Tender mushrooms cook in a rich, herb infused wine sauce, which gets slightly thickened at the end for a velvety texture.
Trust me, this easy mushroom wine sauce will take your steak night to the next level!
A perfectly cooked good steak is tough to beat. When we’re planning a special meal, a nice ribeye, New York strip or porterhouse is often one of the top choices.
Why this Recipe Works
- Simplicity: You don’t need a pantry full of obscure ingredients, everything is very straightforward and easy.
- Flavor Synergy: The combination of mushrooms, garlic, and red wine is a culinary trifecta. Each component enhances the others.
- Quick Cooking: The whole sauce comes together in about 20 minutes.
- Flexibility: This sauce is not just limited to steak! It could be a showstopper on roast beef, chicken, pork chops, pork tenderloin or even a meat substitute.
- Customizable Thickness: The cornstarch slurry allows you to tailor the sauce’s consistency to your liking. Want it thicker? Add a bit more slurry. Prefer it thinner? Simply hold back.
This mushroom sauce only needs a handful of basic ingredients. See the recipe card for exact measurements.
- Butter – Unsalted butter is a fantastic base for the sauce, adding richness and sheen. You can also use olive oil.
- Mushrooms – Baby bellas offer earthy flavor, but feel free to experiment with any type of mushroom like shiitake, oyster or white button mushrooms.
- Garlic – Fresh garlic is a must here, don’t even think about garlic powder.
- Dry Red Wine – The wine sets the tone of the sauce. Go with a wine that has good balance and body. Merlot and Cabernet Sauvignon are excellent choices. The rule of thumb: use wine you’d actually drink!
- Fresh Thyme – While fresh is best, dried thyme can also do the trick. Substitute ¾ tsp of dried thyme if fresh isn’t available.
- Cornstarch – Acts as the thickening agent. It’s neutral in flavor and does an excellent job, plus it’s gluten-free.
- Salt and Pepper – To taste.
How to Make Red Wine Mushroom Sauce
1. Cook the mushrooms: Melt butter in a large skillet over medium-high heat. Add sliced mushrooms and sauté for 5 minutes until the juices begin to release. Add in chopped garlic for 1 minute.
2. Reduce the wine: Add in wine and thyme. Stir to deglaze the pan. Bring to a low simmer and cook for 5-10 minutes, until the wine has reduced.
3. Thicken and adjust: Mix cornstarch with 2 teaspoons of cold water. Gradually stir it into the sauce until it has thickened to your liking (you might not use all of the slurry). Taste and adjust for salt and pepper.
Serve homemade mushroom sauce atop your favorite steak, and garnish with fresh parsley.
- Make it creamy: Stir in a splash of heavy cream for a luxurious, creamy mushroom sauce that’s to die for.
- Spice it up: Add a pinch of red pepper flakes along with the garlic to give the sauce a subtle heat that tingles the taste buds.
- Play with herbs: Try rosemary or even a bit of sage for a different herbal undertone.
- Swap the wine Try white wine for a lighter flavored mushroom gravy (ideal if you’re using this sauce on chicken).
- Add some umami: A teaspoon of soy sauce or Worcestershire sauce can deepen the flavor profile.
- Global twist: Add a splash of truffle oil or a teaspoon of Dijon mustard for a French flair, or perhaps a dollop of pesto for an Italian twist.
Leftovers and Storage
Leftover mushroom steak sauce can be refrigerated in an airtight container for 3-4 days. Simply reheat in a pan on stovetop over medium heat.
Expert Tips and Tricks
As simple as this recipe is, after making it about a hundred time, we feel we have it perfected. Be sure to follow these tips to be a mushroom sauce master:
- Bring Butter to Room Temperature: This helps in melting evenly, leading to a smoother sauce.
- Slice Mushrooms Uniformly: For consistent cooking and texture.
- Deglaze Like a Pro: For best flavor, make sure to scrape up all those flavorful browned bits from the bottom of the pan when adding the wine.
- Cornstarch Slurry: Always mix cornstarch with cold water before adding to avoid lumps.
- Wine Quality: Use one that you’d happily drink, as it impacts the flavor profile… and because you’re not cooking the whole bottle!
- Resting Time: Let the sauce sit for a few minutes before serving to allow the flavors to meld.
- Pair with a Great Steak!
Make your steak night the best ever with our simple and delicious savory mushroom sauce. Trust me, your steaks will be thanking you!
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Mushroom Sauce for Steak, on our Gypsy Plate… enjoy!
- 3 Tbsp butter
- 16oz mushrooms, sliced
- 2 cloves garlic, finely chopped
- ½ cup dry red wine
- 5-6 sprigs fresh thyme
- 1 tsp cornstarch
- salt, to taste
- pepper, to taste
- Melt butter in a large skillet over medium high heat. Add mushrooms and sauté for 5 minutes until the juices begin to release.
- Add in chopped garlic. Stir and cook for 1 minute.
- Add in wine and thyme. Stir to deglaze the pan. Bring to a low simmer and cook for 5-10 minutes, until the wine has reduced.
- Mix cornstarch with 2 teaspoons of cold water. Gradually stir it into the sauce until it has thickened to your liking (you may not use all of the slurry). Taste and adjust for salt and pepper.
- Serve immediately atop your favorite steak, and garnish with fresh parsley.
- Choose your favorite variety of mushroom for this recipe. We typically use baby bella (crimini).
- Use a good quality wine that you would enjoy drinking. Some good varieties for this sauce are merlot, cabernet, shiraz, malbec or pinot noir.
- In absence of fresh thyme, replace with ¾ tsp dried thyme.
- Leftovers can be refrigerated in an airtight container for 3-4 days. Simply reheat in a pan on stovetop over medium heat.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 139Total Fat 9gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 3gCholesterol 23mgSodium 72mgCarbohydrates 8gFiber 3gSugar 3gProtein 3g
Nutrition information is automatically calculated, so should only be used as an approximation.
Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
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