Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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


Recipe Summary

30 mins


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

1/2 cup
115 calories; protein 3.1g; carbohydrates 7.4g; dietary fiber 1g; sugars 2.8g; fat 6.5g; saturated fat 2.3g; cholesterol 7.6mg; vitamin a iu 118.9IU; vitamin c 2mg; folate 31.8mcg; calcium 30.1mg; iron 0.7mg; magnesium 16.5mg; potassium 572.8mg; sodium 253.8mg; thiamin 0.1mg.

1 vegetable, 1 1/2 fat