Creamy red wine mushroom sauce made by sautéing mushrooms in olive oil, then cooking them in red wine, and finally adding cream. Rich, luscious, velvety texture. So easy to make – only 30 minutes from start to finish! Gluten-free and low-carb recipe. Simple mushroom sauce just like what you would order in the best steakhouse – perfect for grilled meats, such as steak, pork, chicken.
Look at those beautiful oyster mushrooms on the photo above! I just love all types of mushrooms and use them in a lot of my recipes. I’ve made shiitake mushroom soup, creamy mushroom pasta with caramelized onions and spinach, mushroom pizza with vegetables, mushroom ravioli, and many other dishes that have not yet made it to my site.
But what I especially like about mushrooms is that they work great to make all kinds of mushroom sauces for steaks, pork chops, chicken, duck, etc. This recipe is one of those easy and delectable side dishes: creamy red wine mushroom sauce.
Creamy Mushroom Sauce
- Mushrooms are low-carb.
- This recipe uses dry red wine which has a low carb content.
- Heavy cream has low-carb, high-fat content.
- The mushroom sauce is gluten-free, it has no gluten, go grains.
This creamy red wine mushroom sauce is one of my favorite ways to serve mushrooms alongside grilled steak, veal chops, and other meats. Here, I just happened to have oyster mushrooms, which is what you see on the photos, but this recipe also works great with regular white (button) mushrooms.
Mushroom sauce ingredients
- oyster mushrooms or white button mushrooms
- olive oil
- 1/2 cup dry red wine
- 1/4 cup heavy cream
- salt and pepper
How to make mushroom sauce
What’s great about this recipe is that you can stop at any of the 3 steps below and serve these mushrooms in 3 different ways:
1) Heat olive oil in a large skillet, add oyster mushrooms or white button mushrooms. Cook on high heat for about 4 minutes. Salt and pepper to taste. You can actually stop right here and use it as-is as your side dish. Your mushrooms will look wonderfully delicious like this:
2) Or you can continue and add 1/2 cup of red wine, close the lid and let the mushrooms and wine simmer for about 10 minutes covered until the wine is not red any more and becomes brown in color and infused with wonderful mushrooms flavors. You can stop cooking right here and use this as a sauce, it’s yummy and will look like this:
3) Or you can continue and add heavy cream, stir well, and cook on low for 2 minutes to infuse flavors, season with salt and pepper, and there you have your mushroom cream sauce, which is super delicious:
Simple mushroom sauce for steak, chicken, and other grilled meats. This delicious creamy red wine mushroom sauce takes only 30 minutes to make, from start to finish! Gluten-free and low-carb recipe.
- 1 lb oyster mushrooms or white button mushrooms
- 1 tablespoon olive oil
- 1/2 cup dry red wine
- 1/4 cup heavy cream
- salt and pepper
- Heat olive oil in a large skillet, add oyster mushrooms. Cook on high heat for about 4 minutes. Salt and pepper to taste. You can actually stop right here and use it as-is as your side dish.
- Or you can continue and add 1/2 cup of wine, close the lid and let mushrooms and wine simmer for about 10 minutes covered until wine is not red any more and becomes brown in color and infused with wonderful mushrooms flavors.
- Add heavy cream, stir well, and cook on low for 2 minutes to infuse flavors. Season with salt and pepper to taste.
Adapted from Food Network
Hot damn!!! Fabulous recipe!! We tweaked it just a little – we began by caramelizing diced shallots and minced garlic before adding sliced baby bella mushrooms. Tossed in a couple of hands full of chopped spinach and some dried parsley. After reducing the red wine, we added 2% milk with a tablespoon of flour for thickening. Everything simmered an additional 10 minutes while we cooked our reginella pasta. Again, absolutely delicious and super fast and easy. Will definitely be on the monthly dinner rotation. Thanks!!!
Could I use this recipe in a pasta
Yes, you could.
Hello! Great recipe can’t wait to try it. I have a tonne of full fat sour cream & Greek & Icelandic plain yoghurt. Can these be substituted for the cream? Cheers!
Flavor-wise, I would stick with the regular cream. If you do add sour cream, add it gradually, not the whole amount right away, because some sour creams have a dense texture.
I love the recipe, can one do it vegan? Thanks
Just finished making this with fresh blue gray oyster mushroom from farm share. I’m planning to eat it with brown butter mashed potatoes and ham for Thanksgiving. I’m in absolute heaven! Thank you for the simple but yet effective recipe. It is insane how the entire flavor get kick up when the cream get added.
Looking forward to trying your recipes!’!!
I have enjoyed some of your recipes and look forward to trying more!!!
Hello Julia, I found your recipe on the internet whilst browsing for recipes for King Oyster Mushrooms and your mushroom sauce looks yum, definitely going to try it. Do you have any ideas of how one could preserve king oyster mushrooms in any way, either canning, pickled, relish, sauce, etc. I have a friend who grows KO mushrooms commercially and sometimes has a glut as a result of over production – which he feeds to his pet flock of geese!!! He has asked me to find a way to process these wonderful mushrooms. I made a sauce with them (before I saw your recipe) and it was rather a type of “concentrate” rather than a sauce that I am going to freeze and use in different ways later. There was just an urgency to process them before they went off. Please let me know if you can help.
Thank you and kind regards, Adele Hetzel – South Africa
Hi Adele, I actually have a friend who likes to go mushroom hunting and she gets a lot of mushrooms that she can’t possibly use right away so she cooks some of them or makes them into a mushroom soup, and then freezes them. Because mushrooms are cooked, they still have a lot of liquid in them so when cooked they freeze really well. I guess you can also dry mushrooms – I sometimes buy dry mushrooms in the stores.
Just made this tonight and tasted great. I notice in the second photo after the wine has been cooked it looks like there’s more oil in the pan compared to the first photo.
Any reason for this or is that just the liquid from the mushrooms coming out?
That’s not oil actually, but wine combined with the juices released by the mushrooms. It’s very yummy!
Mmm I love mushrooms – I could eat them all the time. This sauce looks just perfect Julia – love the little touch of cream that’s in here! And the red wine is always so good in sauce!