Mushroom Sauce Recipe -
Mushroom Sauce Recipe
  • READY IN 20 mins

Mushroom Sauce

Recipe by  

"Since this savory sauce uses beef broth, instead of the pan drippings, it can be made ahead. Add arrowroot only when ready to serve. I usually use white mushrooms; I have also used chanterelles."

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Ingredients Edit and Save

Original recipe makes 2 cups Change Servings
  • PREP

    5 mins
  • COOK

    15 mins

    20 mins


  1. In a medium saute pan, melt 1/4 cup butter over medium heat. Add sliced mushrooms; cook and stir until soft. Remove mushrooms from pan, and set aside.
  2. Add 1 tablespoon butter to pan, and melt . Add shallots; cook and stir until translucent. Add mushrooms, and cook until soft. Add thyme, bay leaf, and red wine. Reduce.
  3. In a small bowl, dissolve arrowroot in 1/4 cup cold beef broth. Stir remaining broth into sauce, and bring to a boil. Whisk in arrowroot mixture, and stir until thick. Add reserved mushrooms. Season to taste with freshly ground black pepper and salt.
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Reviews More Reviews

Most Helpful Positive Review
Feb 09, 2003

Wonderful sauce for steak B.B.Q. or broiled. My sons loved it. Did not use arrowroot or tyme. Replaced shallots with garlic. And consumme instead of beef broth.

Most Helpful Critical Review
Oct 08, 2006

Just wanted to try something different. This was a thin sauce, not bad, but nothing special. I prefer A-1 steak sauce (guests did too). If you grill a good steak, it really doesn't need to be hidden under a sauce like this.

Oct 12, 2006

Excellent and easy! Great way to impress company. Subbed 2x corn starch for Arrowroot since I had none. Worked GREAT.

Mar 01, 2008

I went searching for a sauteed mushroom recipe, and this is the one I decided to use. We cooked steaks and chicken on the grill, and it all went perfectly together. The shrooms were absolutely awesome. Will definitely use again and again. Next time I may use a little less broth because there was so much broth left over and not many shrooms.

Sep 23, 2011

Normally, I don't give 5 stars to recipes that I tweak. However, this was so well-received it warrants an exception. I added about a 1/4 cup of cream and doubled the cornstarch (no arrowroot) to thicken it up a bit. Served over chopped steak and smashed 'taters. This was SO good that my mother's husband, who is on hospice care and has zero appetite, cleaned his plate. The man is also a VERY critical foodie. He now says that I'm an excellent cook. Thank you, Jimmi. You made my dinner!

Mar 30, 2003

This sauce is great. I also exchanged chicken broth for the beef broth, and white wine. I served it with roasted chicken. It was really easy (I bought the chicken already roasted, and ready to go). It turned a simple dish into a great company or Sunday dinner. This recipe will stay in my box.

Feb 17, 2003

This a great recipe. I added a tablespoon of cornstarch to thicken it a little more.

Jan 01, 2012

I had mushrooms to use and was making pork and sauerkraut for New Years Day dinner so I made this to go on the pork roast. I changed it up by using white wine instead of red, chicken broth instead of beef, garlic instead of scallions and cornstarch instead of arrowroot. The sauce is fantastic. My DH practically licked the pan clean! I will be making this again, as written, for a beef dinner sometime soon!


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  • Calories
  • 167 kcal
  • 8%
  • Carbohydrates
  • 4.1 g
  • 1%
  • Cholesterol
  • 38 mg
  • 13%
  • Fat
  • 14.8 g
  • 23%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 3 g
  • 6%
  • Sodium
  • 500 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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