Mushroom-Pinot Noir Sauce


The wine and porcini add depth to this sauce. Serve with Wild Mushroom and Caramelized Onion Shepherd’s Pies.

  • 1/3-cup servingServings


  • 1/4 oz. dried porcini mushrooms
  • 21/2 cups Mushroom Stock (recipe, p. 38), or prepared mushroom broth
  • 1/4 cup Pinot Noir or flavorful red wine
  • 2 Tbs. unsalted butter
  • 11/2 Tbs. all-purpose flour
  • 11/2 tsp. mushroom soy sauce or tamari


1. Soak porcini in 1/4 cup hot water 30 minutes. Drain, and reserve liquid. Finely chop porcini, and set aside.

2. Bring Mushroom Stock, wine, and soaking liquid to a boil in saucepan. Reduce heat, and simmer 5 minutes.

3. Melt butter in separate saucepan over medium heat. Whisk in flour, and cook 2 to 3 minutes, whisking constantly. Whisk 1/2 cup Mushroom Stock into flour mixture to make paste. Add remaining stock 1 cup at a time. Add chopped porcini and soy sauce; simmer 15 minutes, or until sauce is thickened, stirring often. Season with salt and pepper, if desired.

Nutrition Information

  • Serving Size: Makes 3 cups
  • Calories: 39
  • Carbohydrate Content: 2 g
  • Cholesterol Content: 8 mg
  • Fat Content: 3 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 161 mg