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Mushroom-Pinot Noir Sauce

The wine and porcini add depth to this sauce. Serve with Wild Mushroom and Caramelized Onion Shepherd’s Pies.

Ingredients: 

Ingredients: 

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¼ oz. dried porcini mushrooms
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2½ cups Mushroom Stock (recipe, p. 38), or prepared mushroom broth
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¼ cup Pinot Noir or flavorful red wine
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2 Tbs. unsalted butter
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1½ Tbs. all-purpose flour
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1½ tsp. mushroom soy sauce or tamari

Instructions: 

1. Soak porcini in 1/4 cup hot water 30 minutes. Drain, and reserve liquid. Finely chop porcini, and set aside.

2. Bring Mushroom Stock, wine, and soaking liquid to a boil in saucepan. Reduce heat, and simmer 5 minutes.

3. Melt butter in separate saucepan over medium heat. Whisk in flour, and cook 2 to 3 minutes, whisking constantly. Whisk 1/2 cup Mushroom Stock into flour mixture to make paste. Add remaining stock 1 cup at a time. Add chopped porcini and soy sauce; simmer 15 minutes, or until sauce is thickened, stirring often. Season with salt and pepper, if desired.

Nutrition Information: 

Calories: 
39
Protein: 
<1 g
Total Fat: 
3 g
Saturated Fat: 
2 g
Carbohydrates: 
2 g
Cholesterol: 
8 mg
Sodium: 
161 mg
Fiber: 
<1 g
Sugar: 
<1 g
Yield: 
Makes 3 cups