Caramelized Mushroom Sauce

November 5, 2012

Here is an easy mushroom sauce I came up with a few nights ago, and the ingredients may already be in your fridge/pantry. What makes the sauce so good are the browned onions, which are also key to a deep-flavored onion soup. This sauce can go on pasta or meat. I also recommend trying it over oven fries and cheese curds for a homemade mushroom poutine.


Pot holder by the folks at Leather Works.


• 2 medium onions, chopped
• 500g mixed mushrooms, chopped
• 2 tablespoons red wine
• 2 tablespoons maple syrup
• 3 cups water
• 6 tablespoons butter
• 2 tablespoons flour
• salt + ground black pepper

In a medium saucepan, melt 4 tablespoons of the butter. Once it’s sizzling, add the onions and cook on medium heat, stirring often, until browned. This should take about 15 minutes.
Add the mushrooms and a pinch of salt and cook for another 10 minutes.
Deglaze with the wine and maple syrup. Continue cooking for a few minutes, until the mushrooms are caramelized (browned, but not burnt)
Add the water and simmer-boil for 15 minutes. You want it to reduce to concentrate the flavors.
Melt the remaining 2 tablespoons of butter in a small skillet. Whisk in the flour and pour a bit of the sauce in (a ladle’s worth), whisking. Add the thickened sauce to the original and mix in well. If too thick, add a bit of water; if too thin, sprinkle some flour in it.
Season with salt and plenty of pepper.

For pasta: add some cream at the end


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