Red Wine and Mushroom Sauce

  • Preparation time 10 minutes
  • Cooking time 10 minutes
  • Servings


250 ml

red wine

30 ml

grey shallot, minced

500 ml

Berthelet Signature Demi-Glace Sauce mix (50 g of powder and 500 ml water)


freshly ground pepper

250 ml

mushrooms, sliced

15 ml

vegetable oil

15 ml



Step 1
Cook the mushrooms in the oil and butter

Step 2
Remove the mushrooms and set aside

Step 3
Add the shallots and red wine, reduce by 3/4

Step 4
Add the sauce and let simmer for 2 minutes

Step 5
Add the mushrooms and pepper


Tip: this sauce is a nice accompaniment for beef, veal and pork