Riverford Wicked Leeks
Red wine and mushroom sauce recipe image

Print Red wine and mushroom sauce

A simple but seemingly fancy red wine and mushroom concoction.


  • 200g mushrooms, finely sliced
  • 2 thyme sprigs, leaves removed
  • 40g butter
  • 150ml red wine
  • 150ml chicken stock
  • 1 tsp tomato purée
  • 1 tbsp fresh parsley, chopped
  • Salt & pepper


  1. Sauté the mushrooms and thyme in half the butter for 5 minutes.
  2. Add the wine, stock and tomato purée and bubble away until it begins to thicken. Stir in the parsley and remaining butter and season with plenty of pepper.
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