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Wild Mushroom Sauce

Studded with wild mushrooms and enriched with cream and our Demi-Glace Gold, this full-flavored sauce complements grilled or roasted meats, game, poultry or vegetables.


3 to 4
  • 2 tablespoons unsalted butter
  • 2 tablespoons minced shallots
  • 8 to 10 ounces fresh wild mushrooms, sliced (assorted portabello, cremini, shiitake, morel, as available)
  • 1 cup dry red wine (preferably one with soft tannins like a Merlot or a Pinot Noir)
  • 1 1/2 ounces Demi-Glace Gold®, diced (Demi-Glace de Veau Gold®, Jus de Poulet Lié Gold®, or Veggie-Glace Gold® may also be used)
  • 1/4 cup heavy cream
  • Hot water for thinning, as needed
  • Salt and ground black pepper


  1. Melt the butter in a saucepan over medium heat.  Add the shallots and sauté them until they are translucent, 1 to 2 minutes.  Add the mushrooms and cook until the mushrooms are tender, 5-7 minutes. Remove the mushrooms with a slotted spoon and set them aside.
  2. Add the red wine to the pan, bring it to a boil, and cook until it is reduced to 1/2 cup.
  3. Add the Demi-Glace Gold® and whisk until it dissolves.
  4. Return the mushrooms to the pan, add the heavy cream, and simmer for 2-3 minutes to reduce it slightly. Add hot water as needed to thin the sauce to the desired consistency.  Season to taste with salt and pepper.
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Classic French Stocks and Sauces