Simple sautéed mushrooms are made sumptuous with the addition of red wine and rich mushroom or beef broth in this easy mushroom sauce recipe. Serve with steak or stir in a little sour cream and serve over egg noodles for a meat-free mushroom Stroganoff. Source: EatingWell Magazine, September/October 2014

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large skillet over medium-high heat. Add onion and cook, stirring, until starting to brown, 3 to 5 minutes. Add thyme, flour, salt and pepper and stir to coat. Cook, stirring, for 1 minute more. Add mushrooms, broth and wine and bring to a boil. Reduce heat to maintain a lively simmer and cook, stirring, until the sauce has thickened and the mushrooms are cooked through, 12 to 15 minutes more. Remove from heat and stir in butter.



Make Ahead Tip: Cover and refrigerate for up to 3 days; reheat before serving.

Nutrition Facts

115 calories; 6.5 g total fat; 2.3 g saturated fat; 8 mg cholesterol; 254 mg sodium. 573 mg potassium; 7.4 g carbohydrates; 1 g fiber; 3 g sugar; 3.1 g protein; 119 IU vitamin a iu; 2 mg vitamin c; 32 mcg folate; 30 mg calcium; 1 mg iron; 16 mg magnesium;

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Rating: 5 stars
Really good flavor! Delicious mushroom flavor. I used Cabrenet Franc full bodied dry red wine and it really brought out the mushroom flavor. Pros: Low in calories. Delicious! Cons: No protein. Suggest adding fried tofu or lentils. Read More