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–+ servings
Let's Cook - Chef Billy Parisi

Mushroom Bordelaise Sauce

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!
Servings: 8
Prep Time: 10 minutes
Cook Time: 25 minutes

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

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.
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.

Nutrition

Calories: 150kcalCarbohydrates: 11gProtein: 5gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 17mgSodium: 548mgPotassium: 467mgFiber: 1gSugar: 4gVitamin A: 88IUVitamin C: 2mgCalcium: 16mgIron: 1mg
Author: Chef Billy Parisi