Published: / 32 Comments
Recipe Print
This post may contain affiliate links. For more information, please see our affiliate policy.
Creamy red wine mushroom sauce made by sautéing mushrooms in olive oil, then cooking them in red wine, and finally adding cream. Rich, luscious, velvety texture. So easy to make - only 30 minutes from start to finish! Gluten-free and low-carb recipe.Simple mushroom sauce just like what you would order in the best steakhouse - perfect for grilled meats, such as steak, pork, chicken.
Look at those beautiful oyster mushrooms on the photo above! I just love all types of mushrooms and use them in a lot of my recipes. I've made shiitakemushroom soup, creamymushroom pastawith caramelized onions and spinach, mushroom pizzawith vegetables,mushroom ravioli, and many other dishes that have not yet made it to my site.
But what I especially like about mushrooms is that they work great to make all kinds of mushroom sauces for steaks, pork chops, chicken, duck, etc. This recipe is one of those easy and delectable side dishes: creamy red wine mushroom sauce.
Creamy Mushroom Sauce
- Mushrooms are low-carb.
- This recipe uses dry red wine which has a low carb content.
- Heavy cream has low-carb, high-fat content.
- The mushroom sauce is gluten-free, it has no gluten, go grains.
This creamy red wine mushroom sauce is one of my favorite ways to serve mushrooms alongside grilled steak, veal chops, and other meats. Here, I just happened to have oyster mushrooms, which is what you see on the photos, but this recipe also works great with regular white (button) mushrooms.
Mushroom sauce ingredients
- oyster mushrooms or white button mushrooms
- olive oil
- ½ cup dry red wine
- ¼ cup heavy cream
- salt and pepper
How to make mushroom sauce
What's great about this recipe is that you can stop at any of the 3 steps below and serve these mushrooms in 3 different ways:
1) Heat olive oil in a large skillet, add oyster mushrooms or white button mushrooms. Cook on high heat for about 4 minutes. Salt and pepper to taste. You can actually stop right here and use it as-is as your side dish. Your mushrooms will look wonderfully delicious like this:
2) Or you can continue and add ½ cup of red wine, close the lid and let the mushrooms and wine simmer for about 10 minutes covered until the wine is not red any more and becomes brown in color and infused with wonderful mushrooms flavors. You can stop cooking right here and use this as a sauce, it's yummy and will look like this:
3) Or you can continue and add heavy cream, stir well, and cook on low for 2 minutes to infuse flavors, season with salt and pepper, and there you have your mushroom cream sauce, which is super delicious:
4.48 from 34 votes
Creamy red wine mushroom sauce recipe
Simple mushroom sauce for steak, chicken, and other grilled meats. This delicious creamy red wine mushroom sauce takes only 30 minutes to make, from start to finish! Gluten-free and low-carb recipe.
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Side Dish
Cuisine American
Servings 4 servings (as side dish)
Calories per serving 144 kcal
Ingredients
- 1 lb oyster mushrooms or white button mushrooms
- 1 tablespoon olive oil
- ½ cup dry red wine
- ¼ cup heavy cream
- salt and pepper
Instructions
Heat olive oil in a large skillet, add oyster mushrooms. Cook on high heat for about 4 minutes. Salt and pepper to taste. You can actually stop right here and use it as-is as your side dish.
Or you can continue and add ½ cup of wine, close the lid and let mushrooms and wine simmer for about 10 minutes covered until wine is not red any more and becomes brown in color and infused with wonderful mushrooms flavors.
Add heavy cream, stir well, and cook on low for 2 minutes to infuse flavors. Season with salt and pepper to taste.
Notes
Adapted from Food Network
Nutrition
Nutrition Information
Creamy red wine mushroom sauce recipe
Amount per Serving
Calories
144
% Daily Value*
Fat
14
%
Saturated Fat
3
g
19
%
Cholesterol
20
mg
7
%
Sodium
26
mg
1
%
Potassium
487
mg
14
%
Carbohydrates
8
g
3
%
Fiber
2
g
8
%
Sugar
1
g
Protein
4
g
8
%
Vitamin A
275
IU
6
%
Calcium
13
mg
1
%
Iron
1.5
mg
8
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
Keyword mushroom sauce, mushroom sauce for steak, red wine sauce
Tried this recipe?Be sure to leave a comment and provide a Star Rating below - I love your feedback and try to respond to every comment!
« Apple crumb coffee cake
Southwestern Salsa with Black Beans, Corn, and Pineapple »
Please share your comment and Star Rating in the comments section below.
I appreciate your feedback!
Reader Interactions
Comments
John FranklinThis is one of the worst recipes I've tried for mushrooms in red wine sauce. Timing of directions are way off, especially after adding cream. Using cream produces a pinkish color rather than a deep red color. Lacks savory seasonings.
Reply
- Hayley
Can you use chestnut mushrooms for the sauce
Reply
- Julia
Hayley, yes, they should work just fine!
Reply
- JGBills
John Franklin must be Ben Franklin who’s been dead for about 3 centuries…I have used this recipe many times all with rave reviews from the folks who ate it…sounds like you are a food hater Franklin person!
Reply
- Matthew Gray
Thank you for this! It got me started and turned out great. I wasn't able to find the same mushrooms the recipe called for and substituted wild mushrooms from my local store.
Reply
- Kelly
OMGOSH! This sauce recipe is a KEEPER for SURE!! Absolutely DELICIOUS!!!
Reply
- Tammy
That was seriously the best mushroom dish I’ve ever made. I added cooked egg noodles to it and it was dynamite, thank you!
Reply
- Gloria
Hot damn!!! Fabulous recipe!! We tweaked it just a little - we began by caramelizing diced shallots and minced garlic before adding sliced baby bella mushrooms. Tossed in a couple of hands full of chopped spinach and some dried parsley. After reducing the red wine, we added 2% milk with a tablespoon of flour for thickening. Everything simmered an additional 10 minutes while we cooked our reginella pasta. Again, absolutely delicious and super fast and easy. Will definitely be on the monthly dinner rotation. Thanks!!!
Reply
- Deanna Howard
Could I use this recipe in a pasta
Reply
- Julia
Yes, you could.
Reply
- Jaz
Hello! Great recipe can’t wait to try it. I have a tonne of full fat sour cream & Greek & Icelandic plain yoghurt. Can these be substituted for the cream? Cheers!
Reply
- Julia
Flavor-wise, I would stick with the regular cream. If you do add sour cream, add it gradually, not the whole amount right away, because some sour creams have a dense texture.
Reply
- Sarah Young
I love the recipe, can one do it vegan? Thanks
Reply
- Tina nguyen
Just finished making this with fresh blue gray oyster mushroom from farm share. I'm planning to eat it with brown butter mashed potatoes and ham for Thanksgiving. I'm in absolute heaven! Thank you for the simple but yet effective recipe. It is insane how the entire flavor get kick up when the cream get added.
Reply
« Older Comments
