Because beef broth is used in place of the pan drippings in this flavorful mushroom sauce, it can be prepared ahead of time. For a nice, smooth texture, only add the arrowroot when you’re ready to serve.
| Prep Time: | 5 mins |
| Cook Time: | 15 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
| Yield: | 2 cups |
Ingredients
- ¼ cup butter
- 2 cups fresh sliced white mushrooms
- 1 tablespoon butter
- 1 tablespoon shallots, minced
- ½ cup chopped white mushrooms
- ¼ cup red wine
- ½ teaspoon dried thyme
- 1 bay leaf
- 2 cups beef broth
- 1 tablespoon arrowroot powder or cornstarch
- salt to taste
- freshly ground black pepper
Instructions
- Melt 1/4 cup butter in a medium pan over medium heat. Add 2 cups sliced mushrooms; sauté until soft. Remove mushrooms from pan; set aside.
- Add 1 tablespoon butter to the pan. Add shallots; cook and stir until translucent. Add ½ cup chopped mushrooms and cook until soft. Stir in red wine, thyme, and bay leaf; simmer until sauce reduces a little, about 1 minute.
- Dissolve arrowroot in 1/4 cup cold beef broth. Stir remaining broth into sauce; bring to a boil. Whisk in arrowroot mixture, and stir until thick. Add reserved mushrooms. Season to taste with salt and freshly ground black pepper.
- I usually use white mushrooms, but I have also used chanterelles.
Nutrition Facts
| Calories | 179 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 38 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 9 g |
| Sodium | 564 mg |
| Sugars | 3 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
Subbed fresh thyme for dry, intended to use corn starch but I was out! Lucky I actually had Arrowroot! Sauce comes out with a consistency similar to marsala. Would make again for topping an open face meatloaf sandwich!
This was great. Served it with lamb chops and roasted Greek potatoes.
9.26.21 One issue I had with this recipe was the amount of arrowroot. It’s simply not enough to thicken this into a sauce. I ended up adding close to triple the amount of arrowroot called for in the recipe. It certainly does need a fair amount of salt and pepper, and I added more red wine to boost the flavor. The thing I don’t understand is why you cook the sliced mushrooms and then remove from the skillet and then add chopped mushrooms and shallots. I just don’t get what the chopped mushrooms are supposed to do, and IMO, they actually make the sauce look “messy” for a lack of a better word. If I make this again, I’ll use all sliced mushrooms and cook them along with the shallots. You do want to reduce the heat when you’re thickening the sauce, allowing the flavors to meld. A few issues for me, but the final result was good-tasting mushroom sauce, and that’s what’s really important.
This recipe is FANTASTIC!! This sauce is asked for so much that I just double it for extra. I did not make one substitution, and will not ever. It’s perfect!
Excellent! Made as described and it was delish!
It came out really good. I used marsala wine, and read a good suggestion here to add up to a 1/2 cup of parmesan cheese, which really made a difference. I also added some chopped asparagus, oniont, and garlic. It was great.
Yummy! However, I modified it.
Delicious. I make it with a high quality vegetable broth. I use this whenever I need a good brown gravy. I put all of the ingredients into a single pot, simmer until reduced by at least half – more if you want a thicker sauce. Any leftover sauce can used to start a pot of soup.
soooo good! like some other users, i did not have arrowroot on hand so i used 1/4 cup heavy cream and 2 tbsp cornstarch, amazing! this is definitely on my list of “must serve” items!
Absolutely delicious! It had so many layered flavors that were unexpected. I didn’t use arrowroot, but it wasn’t missed. I also thickened a bit with corn starch. Excellent!!
I ended up not having enough broth, so I used a combination of drippings from some beef and some mushroom gravy, but it went fantastically, there were no leftovers from dinner.
This is a good recipe to add a little some extra to any meat. I typically don’t use anywhere close to all the butter it calls for and I feel like the flavor is still great. I substitute garlic for shallots if I don’t have any on hand and usually add onions. Very handy recipe to have in my favorites!
Excellent. Did not change a thing.
Used Marsala Wine, no bay leaves, used flour to thicken, used Mushroom broth instead of Beef.
Great sauce! It’s very versatile, and can go with many different dishes…steak, chicken, rice, pasta, potatoes. It’s definitely not overpowering, like a gravy, but is very light and complimentary. I didn’t have wine on hand, and added a large clove of chopped garlic to the scallions…it was wonderful! I’ll definitely make it again “by the book ” after I get to the liquor store.
Excellent
Followed the the instructions, didn’t have arrowroot so used flour. Used for chicken breast. Came out great. I now have an excellent mushroom sauce.
I made this recipe exactly as printed. It is excellent over a nice, rare prime filet from Costco.
I’ve made this mushroom sauce twice in 2 weeks. Easy to make and very good over chicken, pasta, etc.
Took me a while to figure out the 2 batches of mushrooms, but the recipe was exact and just perfect for 4 people.
No I followed recipe. Everyone enjoyed it served with grilled beef tenderloin