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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{ 10 comments… read them below or add one }

frugalfeeding November 5, 2012 at 2:03 pm

Lovely sauce! I adore the addition of maple syrup!


Michelle November 5, 2012 at 9:02 pm

Homemade mushroom poutine … brilliant!


Karista November 5, 2012 at 10:29 pm

Oh you’re talkin’ my language now Bryan. I love a good sauce. It just makes a simple dish spectacular. I agree with Frugal, love the addition of maple syrup!


Mushrooms Canada November 6, 2012 at 12:36 pm

Love, love, LOVE the idea of using this on my Mushroom Poutine! Can’t wait to test this one out at home…



Mary November 7, 2012 at 12:30 pm

This was fantastic, thank you!!


Bryan November 7, 2012 at 7:21 pm

Thanks for the feedback, glad you liked it 🙂


Jessica Bertoncini November 7, 2012 at 7:59 pm

Hi! I would love to make this recipe. I’ve been dying for a vegetarian version of this. What type of mushrooms would you recommend using? I have a hard time finding good mixed mushrooms even at whole foods.


Bryan November 8, 2012 at 5:44 am

Here I’ve used a mix of portobello and shiitake.


Sabina November 13, 2012 at 7:29 pm

Hi!! I’d like to thank you for this recipe, I’ve used it a a sauce for a meatloaf ‘stew’, I sliced it and slowcooked the meat medallions on the sauce while it thickened. The result is wonderful. 🙂 I’m sure going to keep this recipe!


Bryan November 13, 2012 at 7:41 pm

Thanks for the feedback, your stew sounds like a wonderful idea!


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