Mushroom Bordelaise Sauce
Published December 19, 2024. This post may contain affiliate links. Please read my disclosure policy.
This fantastic Mushroom Bordelaise Sauce is a full-flavored blend of roasted mushrooms, finished with a tasty red wine demi-glace, and it’s ready in less than 30 minutes. Once you try it, you’ll want to pour it over everything, it’s that irresistible!
In my house, we’re all about sauces, no meal feels complete without a generous drizzle of something delicious. Whether it’s over a perfectly seared steak or a simple open-faced sandwich, we love adding that extra layer of flavor. If your family is the same way, you’ve got to try my homemade pesto too.
Mushroom Bordelaise Sauce
Mushroom bordelaise is a derivative of the classic bordelaise sauce consisting of pan-roasted wild mushrooms mixed with bordelaise. It is an unbelievably tasty sauce loaded with umami flavors that would go excellent on steak, pork, or chicken. The brown sauce itself is a reduction of wine, shallots, herbs, and demi-glace.
I served this mushroom bordelaise sauce with chateaubriand at one of the restaurants I worked at, and to this day, it is one of my all-time favorite accompaniments to steak. If making a classic Bordelaise sauce feels like too much, don’t worry- I’ve got you covered! Check out my notes below on how to use stock to create deep, rich flavors with an easier approach.
Ingredients and Substitutions
- Bordelaise – This is the classical sauce needed to make this. To make it, you need demi-glace. However, making a traditional Bordelaise sauce takes time, so if you’re looking for a shortcut, you can use veal stock or my homemade beef stock when adding the demi-glace. To get the perfect consistency, I recommend thickening the sauce with a roux, or a slurry.
- Onion and Garlic – Traditionally, shallots are the only onion used in Mushroom Bordelaise Sauce, but white, yellow, red, or sweet onions work just as well. I also like to add a smashed whole garlic clove for extra depth, totally optional, but highly recommended!
- Wine – Good dry red wine like Cabernet Sauvignon, Pinot Noir, merlot, or Shiraz.
- Butter – I always prefer unsalted butter to control the sodium content instead of the butte company.
- Herbs – Fresh thyme and a ½ bay leaf are used while cooking the sauce down. A ½ teaspoon of dry thyme leaves can be substituted.
- Mushrooms – Any wild mushrooms can and will work for this recipe. I used baby Bellas and buttons, but cremini, porcini, portabella, shiitake, oysters, trumpets, are all good for this.
- Seasonings – Coarse salt and roughly cracked peppercorns are used to flavor this.
How to Make a Mushroom Bordelaise
Heat the Oil: I add the oil to a large frying pan or rondeau pot over high heat and let it heat until it just starts to smoke.
Sear the Mushrooms: As soon as the oil starts lightly smoking, I add the mushrooms and spread them evenly across the pan, ensuring they get a nice, golden-brown sear.
Sauté to Perfection: I stir the mushrooms every 2 minutes for about 10 to 15 minutes, letting them develop a deep golden-brown color on all sides for maximum flavor.
Create Flavor Layers: I push the mushrooms to one side of the pan, then on the empty side, I add butter, shallots, and garlic.
Sauté the Aromatics: I stir the shallots and garlic in the melted butter for about 1 minute, letting them soften and release their fragrant aroma.
Mix It All Together: I stir the shallots, garlic, butter, and mushrooms together until everything is evenly combined.
Add the Bordelaise: I pour in the Bordelaise sauce, then stir to combine, letting the flavors meld. I taste and adjust the seasoning as needed for the perfect balance.
Serve & Enjoy: I plate the Mushroom Bordelaise Sauce while it’s warm and rich, ready to be poured over steaks, roasted meats, or even a hearty sandwich.
Chef Tip + Notes
My #1 tip for making my Mushroom Bordelaise Sauce extra rich and flavorful is to never soak the mushrooms in water, they’ll turn soggy and lose their perfect texture! I always wipe them clean with a damp paper towel so they stay firm, meaty, and ready to absorb all that incredible Bordelaise flavor.
- Best Pan for Mushrooms: I always use a carbon steel, cast iron, or stainless-steel skillet to get the best sear on my mushrooms, nonstick just won’t cut it!
- Using Beef Stock Instead of Bordelaise: If I’m skipping Bordelaise, I simmer 4 cups of beef stock for 15-20 minutes. Then, stir in a ½ recipe for beurre manie until it becomes thick. Reduce the heat to low and cook for an additional 10 minutes.
- Naturally Thickening Beef Stock: When using only beef stock, I reduce it down to about 1 cup, this creates a naturally thicker sauce without needing a thickening agent.
- Make-Ahead for Holidays: If I’m making this for a holiday meal, I always prepare the Bordelaise sauce the day before to save time and let the flavors develop.
- Don’t Skip Deglazing: Deglazing with wine or stock lifts the flavorful browned bits from the pan, adding depth and richness.
- Easier Alternative: If this sauce feels too complex, I recommend trying my scaled-back version of mushroom gravy, same delicious flavors, just simplified.
Serving Suggestions
I love serving this Mushroom Bordelaise Sauce over a perfectly cooked reverse sear steak, with a side of creamy roasted garlic mashed potatoes, the perfect base for catching every drop of that flavorful sauce.
It’s also a perfect match for my New York strip roast, complementing its rich, hearty flavor with every bite.
Make-Ahead and Storage
Make-Ahead: You can make this up to 3 days in advance. Let it cool completely after cooking, then transfer it to an airtight container and store it in the refrigerator until it’s time to serve.
How to Store: Keep it in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Thaw the frozen gravy in the fridge overnight before reheating.
How to Reheat: Reheat your desired amount of mushroom bordelaise in a saucepan and heat over low to medium heat, stirring occasionally, until warmed. If the sauce is too thick, add a splash of stock or water to loosen it up.
More Sauce Recipes
Mushroom Bordelaise Sauce
Ingredients
- 3 tablespoons avocado or olive oil
- 1 pint thinly sliced button mushrooms
- 1 pint thinly sliced baby bella mushrooms
- 2 tablespoons unsalted butter
- 1 peeled small diced shallot
- 2 finely minced garlic
- 1 bordelaise recipe, about 4 cups
Instructions
- Add the oil to a very large frying pan or rondeau pot over high heat until it begins to lightly smoke.
- Once smoking, add in the mushrooms and spread them out across the pan.
- Stir the mushrooms every 2 minutes or so for a total of 10 to 15 minutes or until they are golden brown on all sides.
- Scoot the mushrooms to 1 side of the pan and then in the other side of the pan add the butter, shallots, and garlic.
- Cook the shallots and garlic in the butter for about 1 minute while constantly stirring.
- Next, stir together the cooked shallots, garlic, butter, and mushrooms until combined.
- Pour in the bordelaise and adjust any seasonings.
Notes
- Best Pan for Mushrooms: I always use a carbon steel, cast iron, or stainless-steel skillet to get the best sear on my mushrooms, nonstick just won’t cut it!
- Using Beef Stock Instead of Bordelaise: If I’m skipping Bordelaise, I simmer 4 cups of beef stock for 15-20 minutes. Then, stir in a ½ recipe for beurre manie until it becomes thick. Reduce the heat to low and cook for an additional 10 minutes.
- Naturally Thickening Beef Stock: When using only beef stock, I reduce it down to about 1 cup, this creates a naturally thicker sauce without needing a thickening agent.
- Make-Ahead for Holidays: If I’m making this for a holiday meal, I always prepare the Bordelaise sauce the day before to save time and let the flavors develop.
- Don’t Skip Deglazing: Deglazing with wine or stock lifts the flavorful browned bits from the pan, adding depth and richness.
- Easier Alternative: If this sauce feels too complex, I recommend trying my scaled-back version of mushroom gravy, same delicious flavors, just simplified.
I made this Christmas 🎄 with a filet of beef both Parisi recipes. It was sensational! I also made his scalloped potatoes which were delicious. My guests said it was 5 star.
Thank you!