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Mushroom Madeira Sauce

A rich and savory mushroom Madeira sauce that complements holiday roasts and everyday meats with its tender mushrooms and gentle sweetness from Madeira wine.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Condiment, Sauce
Cuisine: American, Holiday
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 oz butter 1/4 stick
  • 3 tablespoons shallots, finely chopped
  • 1/2 pound white or crimini mushrooms, sliced
  • 1/2 teaspoon black cracked peppercorns
  • 1 sprig fresh thyme or 1/4 teaspoon dried
  • 1/4 cup red wine
  • 3/4 cup Madeira wine
  • 1 cup demi-glace
  • 1/4 cup heavy cream (optional)
  • Salt and pepper to taste

Method
 

Preparation
  1. Melt the butter in a medium saucepan over medium heat. Add the shallots and cook for about 2 minutes, stirring now and then, until they look translucent.
  2. Add the sliced mushrooms to the pan. Cook for about 3 minutes, stirring occasionally, until they release their liquid and become tender.
  3. Stir in the cracked peppercorns, thyme, and bay leaf. Cook for 30 to 60 seconds, just until fragrant.
  4. Pour in the red wine and bring it to a steady simmer. Cook for 3 to 5 minutes, until the wine has reduced by about half.
  5. Pour in the Madeira and bring the liquid to a boil. Lower the heat to a simmer and whisk in the demi-glace until smooth and combined.
  6. Continue simmering gently until the sauce coats the back of a metal spoon. Taste and adjust salt and pepper, removing the bay leaf before serving.
  7. Spoon the warm mushroom Madeira sauce over meat or poultry.

Notes

Store the cooled sauce in an airtight container and refrigerate for up to 3 days or freeze for up to 2 months. Reheat gently and add a splash of water or stock if it thickens too much.