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Mediterranean Mushroom Olive Sauce

Add a new twist to grilled meat, chicken, fish, or vegetables with this earthy sauce redolent of mushrooms, olives, sun-dried tomatoes, herbs and red wine, enriched by our Veggie-Glace Gold.


4 to 6
  • 4 tablespoons unsalted butter
  • 2 shallots, minced
  • 2 large mushrooms, finely chopped
  • 2 large green olives, chopped
  • 2 cloves garlic, minced
  • 5 white (or black) peppercorns, cracked
  • 1 Roma tomato, peeled, seeded, and chopped
  • 2 sun-dried tomatoes, finely chopped
  • 2-3 teaspoons chopped fresh herbs such as thyme, chervil, basil, and parsley
  • 3/4 cup red wine
  • 1 1/2 ounces Veggie-Glace Gold® (Demi-Glace Gold® may also be used)
  • 2 teaspoons olive paste (or additional chopped olives)
  • Salt and ground white or black pepper


  1. Melt the butter in a medium saucepan over medium heat.  Add the shallots and sauté them briefly, then add the mushrooms, olives, garlic, and crushed peppercorns, and cook for 1 to 2 minutes. Add the tomatoes, sun-dried tomatoes, and herbs, and cook until very little moisture remains.
  2. Add the red wine and bring to a simmer, then add Veggie-Glace Gold® and continue cooking, stirring frequently, until the Veggie-Glace Gold® is dissolved and the sauce reaches the desired consistency.
  3. Stir in the olive paste and season to taste with salt and ground pepper.
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Classic French Stocks and Sauces