Red wine and porcini sauce

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Sauces, conserves & preserves

Red wine and porcini sauce

Starter Serves 4 30 min
A delicious rich sauce. Try serving poured over rare roast beef.


  • 15g dried porcini mushrooms, soaked in 300ml hot water (retain the water)
  • 50g unsalted butter
  • 4 shallots, finely chopped
  • 1 garlic clove, finely chopped
  • 1 sprig thyme
  • 1 bay leaf
  • 175ml red wine
  • 175ml beef stock
  • salt and pepper


Prep time: 10 min
Cooking time: 20 min
  • Step 1

    First remove the porcini mushrooms from the hot water, keeping the soaking water to one side.
  • Step 2

    Make the sauce by warming half the butter with the shallots, garlic, thyme and bay leaf in a pan. Cook for a few minutes until the shallots are soft but not colouring.
  • Step 3

    Add a generous twist of black pepper, the porcini stock and red wine and simmer over a high heat until the liquid has reduced by half.
  • Step 4

    Now chop the porcini mushrooms and add to the pan along with the beef stock and reduce again by about a third. Stir in the remaining butter. Season to taste and remove the bay leaf and thyme sprig before serving.

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