Best Mushroom Sauce Recipe _ Chef-Jean Pierre Welcome friends, today, I’m going to share with you a recipe that will take your taste buds on a wild ride – a restaurant-quality mushroom sauce to die for! It’s velvety, earthy, and absolutely decadent. I guarantee that this recipe will become a staple in your culinary arsenal.

What I love about this sauce is its versatility. It goes perfectly with so many dishes, like steak, chicken, pasta, and even roasted veggies. It’s also a fantastic way to take a simple dish and turn it into a gourmet masterpiece. I mean, who doesn’t love a perfectly cooked steak drizzled with a rich, creamy mushroom sauce? Yum!

And the best part? This recipe is surprisingly easy to make, even for beginner cooks. With a few simple ingredients and some basic techniques, you can have a show-stopping mushroom sauce in no time.

Easy Mushroom Sauce _ Chef-Jean Pierre So, whether you’re a seasoned pro or a newbie in the kitchen, this recipe is for you. Get ready to impress your family and friends with this Restaurant-Quality Mushroom Sauce. Are you ready to impress your family and friends with your very own restaurant-quality Mushroom Sauce?

Then let’s get cooking!

Mushroom Sauce

An Incredible Mushroom Sauce Recipe: Transform Your Favorite Meals!

chef jean pierre 200x200 1Chef Jean-Pierre
Hello friends, today I am going to demonstrate how to make a delicious Creamy Mushroom Sauce! I am revamping the Sauce Collection with the Mushroom Sauce being the first of the bunch.
This Mushroom Sauce can be served with anything you want! And if you are worried that you don't like mushrooms then try my technique for cooking them! Let me know what you think in the comments below.
4.63 from 95 votes
Servings 4 - 6

Recipe Video

Recipe Ingredients

  • 1 tablespoon Sweet or Clarified Butter
  • 2 tablespoons Shallots minced
  • 2 cups Mushrooms sliced
  • Porcini Salt if you have it or regular Salt will be fine
  • 1 to 2 tablespoon Garlic chopped
  • 2 tablespoons Tarragon or whatever herbs you like chopped or whatever herbs you like chopped
  • 2 tablespoons of Aged 18 year old Traditional Balsamic Vinegar, if you do not have an aged "18 Year Old Dark Sweet Vinegar" skip it :-)
  • 1 cup Red Wine
  • 1 ½ cup Beef or Chicken Stock
  • 1 or 2 tablespoons Cornstarch diluted in water
  • 3 tablespoons Heavy Whipping Cream
  • 1 tablespoon Parsley chopped

Recipe Instructions

  • In a sauce pan, heat 1 tablespoon sweet butter, when hot, add shallots and cook until light golden brown and add the mushrooms and the salt and cook until they have released most of their water (this could take 7 to 10 minutes).
  • Add the fresh or dried herbs, garlic and when fragrant (about 15 to 20 seconds) add the vinegar and wine and let it reduce until about half of it remain.  Add stock and cook for 15/20 minutes.  Add cream and parsley if you like.
  • Adjust the thickness of the sauce with sweet butter or cornstarch and at the last minutes add as much butter as you like.  Chef adds at least 2 large tablespoons!!!


For the Laser Thermometer, click here
For the Porcini Salt: click here
For the Traditional 18 year old Balsamic Vinegar: click here

Mushroom Sauce Video Transcript


Well, hello there friends! Another fantastic recipe. Today: we’re going to make a mushroom sauce. A mushroom sauce you can serve with lamb, beef, chicken, or just eat it on its own. So I’m going to show you how to make it; it’s very simple.


I have vinegar in there, I have wine in there. If you don’t want wine, don’t worry, just put a little more extra broth or stock, whatever it is you’re using. We got shallots (if you can’t find shallots, put onion in there), onion will be perfectly fine. I used the big Canadian shallots. I got some thyme and rosemary (you don’t like thyme, you don’t like rosemary, put oregano, put whatever you want, don’t worry). Sage is also fabulous. We got garlic and a little chopped garlic. You can use my garlic puree.

Preparing the Sauce

I got a little broth on the stove going, a little stock, and if you have made my beef stock recipe, you can use it. Now we’re going to start with butter. We’re going to sauté the shallots or the onion, whichever one you have, until they caramelize slightly. This is a basic way of making a sauce, very simple, nothing complicated, and this goes with everything.
As I explain all the time, friends, a sauce has to be built like anything, like any recipe, one layer at a time. The secret of it is that when you’re done with a good sauce, you should be able to recognize all the flavors. So it’s essential that we do that. We’re going to go slowly; we’re not going fast.

Adding Mushrooms

Then we’re going to put some mushrooms. You can use regular mushrooms, portobello mushrooms, or any other type you can find. As we all know, mushrooms are full of water. So what do we do with the water? We get rid of it. The best way to do that is to put a little salt in there. The salt will help us extract the water from those mushrooms. We want all the water out of there, friends. Water dilutes flavor, so we’re going to increase the heat.

Adding Other Ingredients

Now let’s put the rest of the ingredients and in what order do we put them in? First, we have established shallots or onion (caramelize them), mushroom (to get rid of water), and then we put a little bit of balsamic vinegar. You don’t have balsamic vinegar? Then don’t put it in, don’t worry, it’ll be all right. I use a regular red wine. If you’re willing to drink a certain type of wine, use that type for cooking.

You don’t want wine? No problem, use extra broth or stock. It’s very simple. Don’t worry, I’ll explain it because I gotta wait for the wine to reduce. The wine must reduce; otherwise, it won’t taste good. You have to get rid of that alcohol. It’s called reduction, and that’s the whole purpose.

Thickening the Sauce

Now let’s look at something here, friends. We got a sauce that we could certainly reduce to the right consistency, but now I got four, six, or even eight people for dinner. If I reduce this to the right consistency, I’m going to lose volume. So what I do, I like to thicken it. There are many ways of thickening it friends.

Some people say, “Oh, you gotta have a roux, you gotta have…” Not everybody has a roux at home, okay? You can use cornstarch or arrowroot; it’s easy. Tapioca powder is another great thickener, Beurre manié – there are so many ways to thicken it. You know exactly what you’re gonna get, alright? So don’t put too much of it, just a little bit more. See, that’s the way I like to do it, friends. I like to put a little bit at a time.

Checking the Sauce Consistency

You see, and then we’re gonna look at it in a minute. We’re gonna look at it again in a minute, we’ll look at it together, okay? Let’s take a spoon, not this one, I already used it. So let’s get that right, right there. Look at this, look at these friends, look how beautiful that is. You see, look at that sauce, it’s gorgeous. You can put this on anything, friends, I promise you.

Adding Cream and Butter

Oh, you can put a little cream in it. Why don’t we do that? So you see it, I want you to see it. I want you to see what happens when you put a little cream in there. Let’s change the whole thing, okay? Let’s change the whole thing right there, friends. I promise you, you put a little bit of cream in there, okay?

Pay attention, your watch is gonna be very little cream, friends. Look, look, you know I’m not gonna measure it because I want you to see it. The most important thing we need to do now is now we need to put our butter in there.

Oh yeah, okay, so now how do we put butter? Well, we turn the heat off, we make sure there’s no heat at all, okay? And then we take a little butter, or whatever amount you want, and you put it in, friends, and mix it up right away. You do not want to separate.

Finalizing the Sauce

Remember when we put the butter, when we clarify butter, we bring it to a boil. That’s how you separate it; you can bring it to a boil. Well, the last thing I want to do here, my friend, of course, you can make it a little lighter if you want.

If you’re going to serve it with pasta or things, you’ll make it a little lighter. This is really, there’s no right or wrong here, my friend, it’s whatever makes you happy, okay? And voila, right here, look how beautiful that is.

Plating and Serving the Sauce

We’re gonna take it, and I’m gonna put it in a gooseneck. I got a good snack right here. So remember, I always have a little extra stock on my kitchen counter, I always have a little extra stock. But again, and then we put it in a gooseneck.

Look at, friends, an easy mushroom sauce. Remember, you can put the wine, you don’t have the vinegar, don’t worry about it. Put some nice broth with it, and you’ll be perfectly fine. Enjoy the beautiful mushroom sauce.

In Conclusion

I hope you enjoyed the segment. Remember, ring the bell, don’t forget to subscribe to the channel, and give us a thumbs up if you like the video. We’ll see you next week with another fantastic video. Thanks for watching.

Mushroom Sauce FAQs

1) What kind of dishes go well with mushroom sauce?

Mushroom sauce is a versatile condiment that pairs well with a wide range of dishes. Some popular dishes that go well with mushroom sauce include grilled or roasted meats like steak, chicken, pork chops, and lamb, as well as pasta dishes like fettuccine Alfredo and spaghetti carbonara. Mushroom sauce can also be used as a topping for vegetables like roasted asparagus or broccoli, as well as a dipping sauce for crusty bread or fries. It adds a savory and earthy flavor to any dish and can elevate the taste of your favorite meals.


2) How long can I store mushroom sauce?

Mushroom sauce can be stored in an airtight container in the refrigerator for up to 3-4 days. If you need to store it for longer than that, consider freezing it.


3) Can I freeze mushroom sauce?

Yes, you can freeze mushroom sauce. Make sure it’s cooled down to room temperature before transferring it to a freezer-safe container. It can be stored in the freezer for up to 2-3 months.


4) How do I reheat mushroom sauce?

To reheat mushroom sauce, place it in a small saucepan over low heat. Stir occasionally until the sauce is heated through. You can also reheat it in the microwave by placing it in a microwave-safe dish and heating it in 30-second intervals until it’s heated through.


5) Can I make mushroom sauce ahead of time?

Yes, you can make mushroom sauce ahead of time. Simply store it in an airtight container in the refrigerator until you’re ready to use it.


6) Can I use different types of mushrooms to make mushroom sauce?

Yes, you can use different types of mushrooms to make mushroom sauce. Button mushrooms, cremini mushrooms, and shiitake mushrooms are all good options.


7) Can I use dried mushrooms to make mushroom sauce?

Yes, you can use dried mushrooms to make mushroom sauce. Rehydrate them in hot water before using them in the sauce.


8) Can I make a vegan version of mushroom sauce?

Yes, you can make a vegan version of mushroom sauce by using vegetable broth instead of chicken broth and using a plant-based butter substitute.


9) Can I make a gluten-free version of mushroom sauce?

Yes, you can make a gluten-free version of mushroom sauce by using a gluten-free flour or cornstarch to thicken the sauce.


10) Can I add other ingredients to mushroom sauce?

Yes, you can add other ingredients to mushroom sauce to customize it to your liking. Garlic, thyme, rosemary, and white wine are all good options.

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