Mushroom Sauce Recipe

This tempting Wild Mushroom Sauce recipe is pan-roasted mushrooms with herbs and garlic finished with a thick beef stock for an unbelievable flavor.

You will be blown away at how delicious this is. You may eat them by themselves.


– assorted mushrooms, I used buttons, baby bellas, shiitake, and oyster mushrooms – diced shallot – garlic cloves – unsalted butter

Add the fat to a large stainless steel, or cast-iron frying pan over high heat until it begins to smoke lightly. Place in the mushrooms, season with salt, and cook for 2 minutes without touching them.

Sauté the mushrooms for 6-8 minutes or until they are well browned. Scoot the mushrooms to 1 side of the pan, and in the other, the shallots, garlic, and 1 tablespoon of butter.

Cook the shallots and garlic on that side of the pan for 1 to 2 minutes or until lightly browned. Mix all the ingredients in the pan together.

Remove the pan from the heat and deglaze with the brandy. Return the pan to the cooktop and cook for 30 to 45 seconds or until all the alcohol has been absorbed into the mushrooms.

Set the mushrooms to the side. Pour the beef stock into the pan and cook on high heat until it is reduced by one-half.

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