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 I am planning a special meal, a nice ribeye, New York strip or porterhouse is often one of the top choices.
As great as steaks are on their own, I love them even more with a nice sauce. Peruvian Aji Verde and Moroccan Chermoula are great choices, but this simple yet elegant mushroom sauce is #1.
Ingredient Notes
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. You can also use olive oil.
- Mushrooms – I love using baby bellas in this dish because of their 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. I Go with a wine that has good balance and body. Merlot and Cabernet Sauvignon are great 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.
- Salt and Pepper – To taste.
How to Make Red Wine Mushroom Sauce
1. Cook the mushrooms: First, I melt butter in a large skillet over medium-high heat. Once it’s nice and hot, I add the sliced mushrooms and sauté them for about 5 minutes until their juices begin to release. Then, I add in the chopped garlic and cook it for an additional minute, until it becomes fragrant.
2. Reduce the wine: Next, I add in the wine and thyme to the skillet, stirring to deglaze the pan and incorporate all those delicious flavors. Then, I bring it to a low simmer and let it cook for about 5-10 minutes, allowing the wine to reduce and intensify in flavor.
3. Thicken and adjust: To thicken it up, I mix cornstarch with 2 teaspoons of cold water to create a slurry. Gradually, I stir it into the sauce until it has thickened to my liking, though I might not use all of the slurry. Then, I taste the sauce and adjust for salt and pepper to ensure it’s perfectly seasoned.
Finally I serve the homemade mushroom sauce atop my favorite steak, allowing the rich flavors to meld together perfectly. Then, I garnish it with fresh parsley for a pop of color and added freshness.
Variations
- Make it creamy: Sometimes I stir in a splash of heavy cream for a creamy mushroom sauce that’s to die for.
- Spice it up: I like to add a pinch of red pepper flakes along with the garlic to give the sauce a touch of heat.
- 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.
Tips and Tricks
As simple as this recipe is, after making it about a hundred time, I feel I have it perfected. Be sure to follow these tips to be a mushroom sauce master:
- Slice Mushrooms Uniformly: For consistent cooking and texture.
- Deglaze the Pan: For best flavor, I 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! Our Cast Iron Ribeye is just perfect with this sauce.
Make your steak night the best ever with our simple and delicious savory mushroom sauce. Trust me, your steaks will be thanking you!
And now that you have the sauce perfected, be sure to check out our collections of favorite Steak Recipes and Side Dishes for Steak. Until next time…
Mushroom Sauce for Steak, on our Gypsy Plate… enjoy!
More great sauce recipes:
Remoulade Sauce
Teriyaki Sauce
Yum Yum Sauce
Blue Cheese Dressing
Chipotle Mayo
Stir Fry Sauce
Chili Oil
Red Wine Mushroom Sauce for Steak
This easy 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.
Ingredients
- 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
Instructions
- 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.
Notes
- 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: 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.
Nutrition Information
Yield 4 Serving Size 1Amount 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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