Classic Mushroom Sauce

Mushroom sauce
David Gunn / Getty Images
  • 25 mins
  • Prep: 5 mins,
  • Cook: 20 mins
  • Yield: 2 Cups (4 servings)
Ratings (21)

This classic mushroom sauce can be served with all kinds of roasted or grilled meat dishes but is most commonly spooned over a juicy, sizzling steak. It is made with sauteed mushrooms, shallots, and just a splash of sherry, and simmered in a basic demi-glace. A demi-glace comes from French cuisine and is a rich brown sauce that is either a base for other sauces or used on its own. The traditional method for making a demi-glace is combining equal parts veal stock with Espagnole sauce—one of the "mother sauces" in classical French cooking—but today there are ways to cut down on the eight hours of cooking time by using store-bought beef stock.

What You'll Need

  • 1 tablespoon butter
  • 1/2 cup sliced mushrooms
  • 2 tablespoons chopped shallots
  • 2 cups 
  • demi-glace
  • 2 tablespoons sherry
  • Lemon juice to taste

How to Make It

  1. In a heavy-bottomed saucepan, heat the butter over medium heat until it is frothy. Add the mushrooms and shallots and sauté until the mushrooms are soft and the shallots are translucent, about 5 minutes.
  2. Add the demi-glace, bring to a boil, then lower heat to reduce the sauce, cooking at a simmer for about 10 minutes.
  3. Stir in the sherry, season to taste with lemon juice, and serve right away.

Additional French Sauce Recipes

If you would like a mushroom sauce to use over chicken or other poultry as well as seafood, a creamy sauce with mushrooms, butter, lemon juice, and Supreme sauce (another French recipe) is a delicious choice.

But if meat is the main course, there are plenty of other classic sauces to enhance the dish (especially those using a demi-glace), such as marchand de vin, a red wine reduction sauce, and Madeira sauce, combining Madeira wine with demi-glace. If you are looking for that signature buttery taste and texture, a Béarnaise should do the trick—a rich, creamy sauce bright with the flavors of tarragon and chervil, as well as a little lemon juice. Perhaps pork is the featured entree—then look toward a sauce Robert or Charcutière sauce, both made with a demi-glace.

Nutritional Guidelines (per serving)
Calories 237
Total Fat 4 g
Saturated Fat 2 g
Unsaturated Fat 1 g
Cholesterol 8 mg
Sodium 44 mg
Carbohydrates 45 g
Dietary Fiber 7 g
Protein 8 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)