This Mushroom and Shallot Sauce recipe produces a lovely, creamy sauce that never fails to impress and when served with a fine red wine is hard to beat. Fillet with Mushroom and Shallot Sauce is a main dish that uses this sauce. It turns a lovely cut of meat into a divine meal. The soft button mushrooms combined with the shallots make a perfect sauce base. The addition of the red wine and beef stock turns it into lovely thick sauce that coats the fillet. I normally serve this with rice for a filling memorable dish. However, once you have tried this recipe, it will become a favourite.
Mushroom and Shallot Sauce
Gorgeous recipe to treat your loved ones with. Succulent flavours from the mushrooms and shallots that turns a dish into a meal.
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Servings: 4 people
Calories: 336kcal
Ingredients
- 1 bottle red wine such as Rioja
- 1 tbsp olive oil
- 8 large shallot peeled and finely sliced
- 20 whole button mushroom finely sliced
- 75 ml sherry vinegar
- 1 ltr beef stock
- 1 knob unsalted butter
- â…• bunch parsley finely chopped
Instructions
- Heat the olive oil in a pan over medium, heat.1 tbsp olive oil
- Add the shallots and mushrooms, then fry for about 10 mins until golden and caramelised. Pour in the vinegar, then simmer until almost evaporated.8 large shallot, 20 whole button mushroom, 75 ml sherry vinegar
- Add the red wine, then simmer until almost evaporated.1 bottle red wine
- Add the beef stock, bring to the boil, then reduce by two-thirds. Pass the mixture through a fine sieve, then keep warm until ready to serve.1 ltr beef stock
- Can be made the day before and reheated.
- Add all juices from the meat to the sauce, then gently heat the sauce up and whisk in the butter and chopped parsley(optional).1 knob unsalted butter, â…• bunch parsley
- Pour over the meat and serve immediately.
Nutrition
Calories: 336kcal | Carbohydrates: 29g | Protein: 16g | Fat: 5g | Saturated Fat: 1g | Sodium: 40mg | Potassium: 1932mg | Fiber: 6g | Sugar: 15g | Vitamin C: 14mg | Calcium: 48mg | Iron: 4mg
16 comments
A beautifully flavoured sauce that goes well with chicken and especially steak.
Next time, I might try adding a sprig of thyme for an herbal note.
The step-by-step instructions are clear, and the result is a sauce that tastes like it came from a high-end restaurant. The butter and parsley finish add a touch of finesse. It was a bit time-consuming, but the payoff was worth it. Perfect with roast lamb.
The Mushroom and Shallot Sauce is simply divine.
The combination of caramelised shallots and mushrooms creates a rich, earthy base, perfectly complemented by the tang of sherry vinegar. The reduction of red wine and beef stock brings a depth of flavour that’s restaurant-quality.
I made it the day before, and reheating was a breeze.
I paired it with roast beef, and it elevated the meal to something extraordinary. Definitely making this again.
The use of red wine and beef stock gives it a robust flavour, while the caramelised mushrooms and shallots provide a savoury depth. I did find it a tad sharp at first due to the vinegar, but once the sauce was reduced, the balance was perfect.
I loved that it could be made in advance, making it stress-free for entertaining. I added all the meat juices as suggested, which took the sauce to the next level.
I particularly enjoyed how the sherry vinegar cut through the richness, adding a lovely tang. Passing the sauce through a sieve resulted in an elegant, smooth finish.
Highly recommend giving it a go.
The combination of mushrooms, shallots, and red wine is classic and timeless.
The process of reducing the red wine and stock takes time, but it’s so worth it for the complexity it brings. The parsley at the end adds a fresh touch, and it pairs wonderfully with red meat.
The recipe is easy to follow and produces a luscious, flavour-packed sauce.
It worked beautifully with my pork tenderloin.
The reduction process brings out such deep, complex flavours, and the addition of butter makes it beautifully velvety. I served it with venison, and the pairing was exceptional.