Mushroom Bordelaise Sauce

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5 from 6 votes

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!

Prep Time

10 mins

Cook Time

25 mins

Servings: 8

Calories: 150 kcal

Course: Condiments

Cuisine: French

Ingredients

3 tablespoons avocado oil or olive oil
1 pint button mushroom thinly sliced
1 pint baby bella mushroom thinly sliced
2 tablespoons butter unsalted
1 shallot peeled small diced
2 garlic finely minced
1 bordelaise recipe about 4 cups

Instructions

Cup of Yum

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

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%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 150

% 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.