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Mushroom Au Poivre Sauce

Red wine, mushrooms, and black pepper: perfect with your favorite lamb or veal chop, as well as a ribeye steak or roast chicken.


  • 1 tablespoon olive oil
  • 1 shallot, minced
  • 1 cup mushrooms, cleaned, trimmed and quartered
  • 10 whole black peppercorns, crushed
  • 2 tablespoons red wine
  • 11 oucnes of Red Wine Sauce
  • Salt
  • 2 tablespoons heavy cream, optional


  1. In a saucepan, sauté the shallot over medium heat until it is soft. Add the mushrooms and sauté until they are browned. Add the crushed peppercorns, and then the red wine, scraping to loosen any browned cooking bits from the pan.
  2. Reduce the heat slightly, add the Red Wine Sauce, and simmer for 2 minutes.
  3. Season the sauce to taste with salt and whisk in the cream, if desired.
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Classic French Stocks and Sauces