Red Wine Mushroom Sauce


Spoon this decadent mushroom sauce over meat and mashed potatoes.

Hands On Time:
15 mins
Total Time:
15 mins
4 serves

This mushroom red wine sauce is elegant enough to serve over filet mignon for a holiday feast. But it can also be made ahead and stashed in the fridge, ready to reheat the next day for a weeknight chicken dinner.

The type of wine you use is up to you, but dry, fruity red wines tend to pair well with mushrooms. You can't go wrong with a Pinot Noir, a Cabernet Sauvignon, or a Merlot.


  • 2 tablespoons unsalted butter

  • 1 pound mushrooms (such as button), thinly sliced

  • ¾ teaspoon kosher salt

  • ¼ teaspoon black pepper

  • ¾ cup red wine

  • 1 tablespoon chopped fresh rosemary


  1. Melt the butter in a large skillet or saucepan over medium-high heat.

  2. Add the mushroom slices and cook until they release their juices and soften, 5 to 7 minutes. Add the salt and pepper.

  3. Continue to cook until the juices evaporate.

  4. Add the wine and rosemary. Bring to a simmer.

  5. Cook for 3 minutes. Pour or spoon the sauce over the cooked meat.

    Mushroom Red Wine Sauce in a Pan
    Quentin Bacon

Nutrition Facts (per serving)

109 Calories
6g Fat
5g Carbs
4g Protein
Nutrition Facts
Calories 109
% Daily Value *
Total Fat 6g 8%
Saturated Fat 4g 20%
Cholesterol 15mg 5%
Sodium 360mg 16%
Total Carbohydrate 5g 2%
Total Sugars 3g
Protein 4g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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