Mushroom Madeira Sauce with Pan Drippings

mushroom madeira sauce
Diana Rattray
Prep: 15 mins
Cook: 8 mins
Total: 23 mins
Servings: 4 to 6 servings

This mushroom and Madeira sauce is an excellent sauce to serve with a special meal. The simple mushroom sauce is made with drippings from roasted pork—though you can also use chicken or beef drippings—and makes a delicious accompaniment for your next meat dish.


  • 3 tablespoons butter
  • 8 ounces mushrooms (thinly sliced)
  • 6 green onions, thinly sliced
  • 1/4 to 1/3 cup pan drippings (fat skimmed)
  • 1/2 cup water
  • 1/2 cup Madeira wine
  • 2 tablespoons red wine vinegar
  • Salt (to taste)

Steps to Make It

  1. In a sauté pan or saucepan over medium heat, sauté the mushrooms in butter until tender.

  2. Add the green onions and sauté for 1 minute longer.

  3. Stir in the pan drippings, water, wine, and vinegar.

  4. Bring to a boil; continue cooking, stirring, for 1 minute.

  5. Add salt, to taste.

Note: If you would like a thickened sauce, stir 2 teaspoons of cornstarch into the 1/2 cup of water before adding to the pan.

Makes about 2 cups of sauce.