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Wild Mushroom Sauce

"This sauce is excellent over most grilled meats, including veal or beef medallions. Mushroom varieties noted are suggestions--substitute based on local availability or preference. A standard mushroom sauce can be prepared by substituting all wild mushrooms for the typical grocery store variety."
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20 m servings 389 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 389 kcal
  • 19%
  • Fat:
  • 30.4 g
  • 47%
  • Carbs:
  • 21.1g
  • 7%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 1923 mg
  • 77%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Melt butter in a saucepan over medium heat. Saute shallots briefly, then stir in all of the mushrooms. Saute until tender and translucent, about 3 minutes. Pour in red wine, and simmer for 3 minutes. Stir in demi glace, and simmer for 6 minutes, or until sauce has thickened.

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Read all reviews 23
  1. 27 Ratings

Most helpful positive review

I have made this for years. I can not eat a steak without it! The more of a mix of types of mushrooms the wilder the flavor. I use one package dry brown gravy mix and 1/2 cup water for the de...

Most helpful critical review

Sorry, I really wanted to like this a little bit more. Sometimes I think one of the problems with reading the reviews ahead of time is the hype, some of these reviews hype the recipes up so muc...

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Most positive
Least positive

I have made this for years. I can not eat a steak without it! The more of a mix of types of mushrooms the wilder the flavor. I use one package dry brown gravy mix and 1/2 cup water for the de...

I prepare sauteed mushrooms frequently. I have tried any number of recipes for them, from AR and elsewhere, as well as my own tried and true favorite. But none are finer than this recipe. Rich, ...

Fabulous! I was looking for a good recipe using mixed dried mushrooms, and this adapted perfectly. (When rehydrating the mushrooms, I added red wine and a little coarse Kosher salt to the warm...

I served this recipe over the top of pan seared beef medalions and it was incredible. I will most definitely make this recipe again. I made a couple of changes to the recipe for my taste and a...

ABSOLUTLEY WONDERFUL!!!!! I could not find all the mushrooms so I used a 6 oz. pack of potabellas and a 5 oz. pack of shiitake. I also used a brown grazy packet with 1/2 cup of water for the d...

What a wonderful complex mushroom sauce. The combination of mushrooms makes me smile. To all you people who rate a recipe but don't follow it exactly or very close to the origional recipe, PH...

Don't let the list scare you off! This is a fabulous alternative to steak au poivre. We were looking for a Ragout of Wild Mushrooms in Puff Pastry as served by Cole's Chop House in Napa. We took...

This recipe was exactly what I was looking for! I used the packet of brown gravy and 1/2 cup of water because I didn't have demi-glace. I also added some crushed rosemary and thyme. My steaks ...

Outstanding...! I used crimini, shiitake, & oyster mushrooms and followed the recipe as written. This is a fast & simple recipe with LAYERS of flavor. Thanks - I can't wait to make this again...