This sauce is excellent over most grilled meats, including veal or beef medallions. Mushroom varieties noted are suggestions--substitute based on local availability or preference. A standard mushroom sauce can be prepared by substituting all wild mushrooms for the typical grocery store variety.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a saucepan over medium heat. Saute shallots briefly, then stir in all of the mushrooms. Saute until tender and translucent, about 3 minutes. Pour in red wine, and simmer for 3 minutes. Stir in demi glace, and simmer for 6 minutes, or until sauce has thickened.

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Nutrition Facts

388.6 calories; protein 4.5g 9% DV; carbohydrates 21.1g 7% DV; fat 30.4g 47% DV; cholesterol 32mg 11% DV; sodium 1923.3mg 77% DV. Full Nutrition

Reviews (24)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/03/2005
I have made this for years. I can not eat a steak without it! The more of a mix of types of mushrooms the wilder the flavor. I use one package dry brown gravy mix and 1/2 cup water for the demi-glace. Turns out perfect! Read More
(40)

Most helpful critical review

Rating: 3 stars
04/21/2010
Sorry I really wanted to like this a little bit more. Sometimes I think one of the problems with reading the reviews ahead of time is the hype some of these reviews hype the recipes up so much that you're looking forward to something soooo delicious and then when it's not it's really disappointing. Read More
(5)
28 Ratings
  • 5 star values: 22
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
02/03/2005
I have made this for years. I can not eat a steak without it! The more of a mix of types of mushrooms the wilder the flavor. I use one package dry brown gravy mix and 1/2 cup water for the demi-glace. Turns out perfect! Read More
(40)
Rating: 5 stars
10/27/2010
I prepare sauteed mushrooms frequently. I have tried any number of recipes for them, from AR and elsewhere, as well as my own tried and true favorite. But none are finer than this recipe. Rich, deeply complex and full-bodied flavors with a first-class presentation. Using what's available in my area, I prepared this with a blend of oyster, shitake and baby bella mushrooms, veal demi-glace and a red zinfandel (and the shallots, of course). Since the demi-glace I used was very concentrated and thick, I loosened it up with some chicken broth. Exquisite, a real prize. Read More
(34)
Rating: 5 stars
04/26/2006
Fabulous! I was looking for a good recipe using mixed dried mushrooms and this adapted perfectly. (When rehydrating the mushrooms I added red wine and a little coarse Kosher salt to the warm water and saved the resulting liquor for another use.) Of course I did tweak the recipe a little to my own taste as we all do. I used green onions (didn't have any shallots) and added one small clove of garlic finely minced. Also demi-glace is not a current staple in my kitchen so I used beef broth and more wine along with a pinch of nutmeg and liberal freshly ground mixed pepper. Since I was working with rehydrated dried mushrooms I was not concerned that any spices would overcome as drying intensifies the flavour of wild mushrooms. The sauce reduced nicely with a longer cooking time and I did follow a previous suggestion and mixed a VERY small amount of brown gravy mix in some water and added it at the last minute. Served with rare/med rare NY Strip steaks this was a gourmet treat. I WILL be making this again!! Read More
(24)
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Rating: 5 stars
08/01/2003
I served this recipe over the top of pan seared beef medalions and it was incredible. I will most definitely make this recipe again. I made a couple of changes to the recipe for my taste and availabity/price of the mushrooms. I added a couple of extra tablespoons of butter and used 5 ounces of shitake portabella and grocery store mushrooms each. I used the recipe for 6 servings and it was the perfect fit. Thank You Read More
(17)
Rating: 5 stars
05/12/2008
ABSOLUTLEY WONDERFUL!!!!! I could not find all the mushrooms so I used a 6 oz. pack of potabellas and a 5 oz. pack of shiitake. I also used a brown grazy packet with 1/2 cup of water for the demi glace. Very easy and very tasty. Read More
(16)
Rating: 5 stars
04/17/2005
Don't let the list scare you off! This is a fabulous alternative to steak au poivre. We were looking for a Ragout of Wild Mushrooms in Puff Pastry as served by Cole's Chop House in Napa. We took this recipe and used it as a base then we tweeked it to a Napa standard(i.e. we reduced about 400 ml of BV Coastal Estates Zinfandel to a loose glace). Shallot is so underated but here they really shine through. For our mushroom selections we used some fresh choices Oyster and Portobello. Then we added dried mushrooms Morel and Chanterelle. I think the added reduction really punched up the favors... there's nothing subtile here! Serve this in a puff pastry cup along side a robustly seasoned (Montreal spices) rib eye steak. Read More
(14)
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Rating: 5 stars
11/17/2008
What a wonderful complex mushroom sauce. The combination of mushrooms makes me smile. To all you people who rate a recipe but don't follow it exactly or very close to the origional recipe PHOOEY ON YOU especially if you give it less than 5 stars. Read More
(14)
Rating: 5 stars
12/03/2008
This recipe was exactly what I was looking for! I used the packet of brown gravy and 1/2 cup of water because I didn't have demi-glace. I also added some crushed rosemary and thyme. My steaks were delicious! I will be making this over and over again. Read More
(13)
Rating: 5 stars
02/16/2005
Outstanding...! I used crimini shiitake & oyster mushrooms and followed the recipe as written. This is a fast & simple recipe with LAYERS of flavor. Thanks - I can't wait to make this again! Read More
(10)
Rating: 3 stars
04/21/2010
Sorry I really wanted to like this a little bit more. Sometimes I think one of the problems with reading the reviews ahead of time is the hype some of these reviews hype the recipes up so much that you're looking forward to something soooo delicious and then when it's not it's really disappointing. Read More
(5)