Wine Mushroom Sauce


1 large batch

Prep time


Cooking time


Total time




  • 10 cup assorted mushrooms choped (I use Shitaki, Portabello, Cremini)

  • 1 package fresh thyme, minced

  • 1 package fresh tarragon, minced

  • 8 clove garlic (6 to 8 clv) minced

  • 3 cu pBeef Demi Glace Thin (If you happen to know how to make Venison Demi Glace this is what I use)

  • cup Butter

  • 1 liter red wine

  • 1 red onion minced

  • 500 milliliter 35% whipping cream

  • sea or kosher salt


  • Pull Thyme and Tarragon off stocks and chop seperatly
  • In a large heavy frying pan melt some butter on Med heat
  • Add as many mushrooms as will fit in pan, Fry till liquid is gone
  • add some Tarragon and Thyme Salt and Pepper continue to cook for a couple of min, Remove Mushrooms to bowl
  • Continue this untill all mushrooms are cooked
  • Add Butter to Pan add Red Onion and sautee Onion untill soft
  • Add Garlic cook another 3 min
  • Add Bottle of Red Wine, bring to an easy boil
  • Reduce Wine untill almost a syrup should coat the back of a spoon
  • Add Demi Glace, bring to a light boil
  • Add 3/4 of Cream continue to boil, Sauce will thicken also will thicken as it cools
  • Add remainder of Tarragon and Thyme if any
  • then divide the mushrooms equaly into 8 oz plastic containers and pour a soup ladle of wine sauce over mushrooms cool, Lid and then freeze One container is perfect for two people.
  • This sauce goes great with beef!


  • This sauce takes a bit of time but very well worth it!