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Mushroom Sauce I


Mushroom sauce

Mushroom sauce for roasts and steaks

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Mushroom Sauce I

This classic mushroom sauce can be served with all kinds of roasted or grilled meat dishes, including steaks. It's made with sauteed mushrooms, shallots and just a splash of sherry, and simmered in a basic demi-glace.

Note: There is another version of the mushroom sauce, but it's a creamy sauce that can be served with chicken, poultry or seafood dishes. See the recipe for Mushroom Sauce II.

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes


  • 1 Tbsp butter
  • ½ cup sliced mushrooms
  • 2 Tbsp chopped shallots
  • 2 Tbsp sherry
  • 2 cups demi-glace
  • Lemon juice, to taste


  1. In a heavy-bottomed saucepan, heat the butter over medium heat until it's frothy. Add the mushrooms and shallots and sauté until the mushrooms are soft and the shallots are translucent, about 5 minutes.

  2. Add the demi-glace, bring to a boil then lower heat to a simmer and reduce for about 10 minutes.

  3. Stir in the sherry, season to taste with lemon juice and serve right away.
Makes about 2 cups of Mushroom Sauce.
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