Mushroom Bordelaise Sauce
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Servings
8
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Calories
150 kcal
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Course
Condiments
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Cuisine
French
Mushroom Bordelaise Sauce
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This fantastic Mushroom Bordelaise Sauce is a full-flavored blend of roasted mushrooms, finished with a tasty red wine demi-glace, and it's ready in less than 30 minutes. Once you try it, you’ll want to pour it over everything, it’s that irresistible!
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Ingredients
- 3 tablespoons avocado or olive oil
- 1 pint thinly sliced button mushrooms
- 1 pint thinly sliced baby bella mushrooms
- 2 tablespoons unsalted butter
- 1 peeled small diced shallot
- 2 finely minced garlic
- 1 bordelaise recipe about 4 cups
Instructions
- Add the oil to a very large frying pan or rondeau pot over high heat until it begins to lightly smoke.
- Once smoking, add in the mushrooms and spread them out across the pan.
- Stir the mushrooms every 2 minutes or so for a total of 10 to 15 minutes or until they are golden brown on all sides.
- Scoot the mushrooms to 1 side of the pan and then in the other side of the pan add the butter, shallots, and garlic.
- Cook the shallots and garlic in the butter for about 1 minute while constantly stirring.
- Next, stir together the cooked shallots, garlic, butter, and mushrooms until combined.
- Pour in the bordelaise and adjust any seasonings.
Notes
- My #1 tip for making my Mushroom Bordelaise Sauce extra rich and flavorful is to never soak the mushrooms in water, they’ll turn soggy and lose their perfect texture! I always wipe them clean with a damp paper towel so they stay firm, meaty, and ready to absorb all that incredible Bordelaise flavor.
- Make-Ahead: You can make this up to 3 days in advance. Let it cool completely after cooking, then transfer it to an airtight container and store it in the refrigerator until it’s time to serve.
- How to Store: Keep it in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Thaw the frozen gravy in the fridge overnight before reheating.
- How to Reheat: Reheat your desired amount of mushroom bordelaise in a saucepan and heat over low to medium heat, stirring occasionally, until warmed. If the sauce is too thick, add a splash of stock or water to loosen it up.
- Best Pan for Mushrooms: I always use a carbon steel, cast iron, or stainless-steel skillet to get the best sear on my mushrooms, nonstick just won’t cut it!
- Using Beef Stock Instead of Bordelaise: If I’m skipping Bordelaise, I simmer 4 cups of beef stock for 15-20 minutes. Then, stir in a ½ recipe for beurre manie until it becomes thick. Reduce the heat to low and cook for an additional 10 minutes.
- Naturally Thickening Beef Stock: When using only beef stock, I reduce it down to about 1 cup, this creates a naturally thicker sauce without needing a thickening agent.
- Make-Ahead for Holidays: If I’m making this for a holiday meal, I always prepare the Bordelaise sauce the day before to save time and let the flavors develop.
- Don’t Skip Deglazing: Deglazing with wine or stock lifts the flavorful browned bits from the pan, adding depth and richness.
- Easier Alternative: If this sauce feels too complex, I recommend trying my scaled-back version of mushroom gravy, same delicious flavors, just simplified.
Nutrition Information
Show Details
Calories
150kcal
(8%)
Carbohydrates
11g
(4%)
Protein
5g
(10%)
Fat
10g
(15%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.1g
Cholesterol
17mg
(6%)
Sodium
548mg
(23%)
Potassium
467mg
(13%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
88IU
(2%)
Vitamin C
2mg
(2%)
Calcium
16mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 150 kcal
% Daily Value*
| Calories | 150kcal | 8% |
| Carbohydrates | 11g | 4% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 17mg | 6% |
| Sodium | 548mg | 23% |
| Potassium | 467mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 88IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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