Mushroom Sauce, Red Wine Reduction

Mushroom Sauce, Red Wine Reduction
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 298.5
  • Total Fat: 25.8 g
  • Cholesterol: 72.9 mg
  • Sodium: 433.3 mg
  • Total Carbs: 5.7 g
  • Dietary Fiber: 0.9 g
  • Protein: 8.5 g

View full nutritional breakdown of Mushroom Sauce, Red Wine Reduction calories by ingredient


Delicious with pork or beef Delicious with pork or beef
Number of Servings: 6


    4 fl oz Red Wine
    16 oz Dole Sliced Baby Portobello Mushrooms (by ALEDA*)
    7.5 tbsp Sartori Classic Grated Parmesan Cheese
    8 fl oz Heavy Whipping Cream
    2 tbsp Extra Virgin Olive Oil
    1 tbsp Butter, salted
    1 tsp Thyme, ground
    1 cup (8 fl oz) Chicken Broth


Chicken broth can be substituted if you don't want to use wine, but it will greatly change the flavor. I prefer to use a cabernet sauvignon wine.


1. Heat butter, olive oil, garlic, thyme, salt & pepper in a skillet
2. Add mushrooms, stir and cover (stir occasionally) about 10 minutes on medium
3. After mushrooms have softened up a bit, add the red wine and reduce on high until it's almost gone
4. Stir (deglaze pan) and reduce heat
5. Add cream mixed with the chicken broth and heat up for about 5 minutes
6. Add grated Parmesan cheese and reduce mixture until it thickens up a bit.

Serving Size: 6 generous servings