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Red Wine Braised Mushroom Sauce

September/October 2014

Your rating: None Average: 4.6 (5 votes)

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.


Red Wine Braised Mushroom Sauce

Makes: 4 servings

Serving Size: 1/2 cup

Active Time:

Total Time:

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup sliced red onion
  • 1 tablespoon chopped fresh thyme
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1 pound cremini (baby bella) mushrooms, quartered
  • 3/4 cup mushroom broth or reduced-sodium beef broth
  • 1/2 cup red wine
  • 1 tablespoon butter

Preparation

  1. 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.

Tips & Notes

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

Nutrition

Per serving: 115 calories; 7 g fat (2 g sat, 3 g mono); 8 mg cholesterol; 7 g carbohydrates; 0 g added sugars; 3 g total sugars; 3 g protein; 1 g fiber; 254 mg sodium; 573 mg potassium.

Nutrition Bonus: Potassium (16% daily value)

Carbohydrate Servings: 1/2

Exchanges: 1 vegetable, 1 1/2 fat


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