Mushroom Red Wine Cream Sauce

Mushroom Red Wine Cream Sauce

Sarah MickeyAll Recipes, Fish Sauce Recipes, Meat, Poultry, and Seafood Sauce Recipes, Mushroom Product Recipes, Steak Recipes Leave a Comment

Mushroom & Red Wine Cream Sauce

Creamy, rich, and stuffed with a quadruple-dose of umami (morels + porcinis + truffle + fish sauce), this wild mushroom sauce will make any steak super-duper-delicious.  Of course, it can be used on other foods too.

  • 1/2oz Dried Porcini Mushrooms
  • 1/2oz Dried Morel Mushrooms
  • ¼ tsp Black Truffle Salt
  • 1 tbsp Extra Virgin Olive Oil
  • ½ cup Minced Shallot
  • ½ cup Red Wine
  • ½ cup Heavy Cream
  • ½ tsp Red Boat Fish Sauce
  • 1 tsp Fresh Thyme Leaves
  • ½ tsp Sherry Vinegar
  • 1 pinch Cayenne (to taste)



Rehydrate the porcinis & morels using this method and a cup of water for the initial & follow-up soaks (2 cups total). Strain & reserve both cups of water.


Add the olive oil to a wide skillet of frying pan over medium heat.


When the oil is hot, add the minced shallot and the truffle salt.


Thinly slice (julienne) the porcinis. Add them and the whole morels to the pan. Increase the heat to medium high to get a good sear on the mushrooms.


After 5-7 minutes, when the mushrooms have started to brown, pour in the red wine & two cups of mushroom rehydration liquid to deglaze the pan. Increase the heat to high & simmer until the 2 ½ cups of liquid in the pan have reduced to about 1 cup in volume.


Add the heavy cream, thyme, sherry vinegar, cayenne, & fish sauce.


Continue to simmer until the sauce is thick enough to coat the back of a spoon (“napper”).


Serve with steak or on other dishes.

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