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Brandied Mushroom Sauce

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Brandied Mushroom Sauce

Brandied Mushroom Sauce
New Media Publishing / Photography: Flat Art / Stylist: Abigail Donnelly
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total prep
A holiday beef roast demands a special sauce. This luxurious mix of mushrooms embellished with brandy and red wine does the trick.


  • 1 medium onion, chopped fine
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 2 (8-ounce) packages sliced baby bella mushrooms (baby portabella)
  • 1 (3.5-ounce) package fresh shiitake mushrooms, stems discarded and caps sliced
  • 2 teaspoons soy sauce
  • 3/4 cup plus 2 tablespoons brandy, divided
  • 1 cup dry red wine
  • 2 1/2 cups canned beef broth
  • 1/2 cup water
  • 2 tablespoons balsamic vinegar, or to taste
  • 1 tablespoon unsalted butter, softened
  • 1 tablespoon all-purpose flour


  • Cook onion in olive oil with 1/2 teaspoon salt in a 12-inch heavy skillet over medium heat, stirring, until softened, 6 to 8 minutes. Add baby bella and shiitake mushrooms and soy sauce and saute over medium-high heat until liquid mushrooms give off is evaporated and mushrooms are beginning to brown, about 10 minutes.
  • Add brandy and stand back. Carefully ignite brandy and cook, shaking skillet gently, until the flames die out, less than 1 minute. Continue to saute mixture until most of liquid is evaporated, about 3 minutes.
  • Add wine and boil mixture until liquid is reduced to a glaze, 5 to 8 minutes.
  • Add broth, water, and balsamic vinegar and simmer, stirring occasionally, 5 minutes.
  • Mix butter and flour together well in a small bowl with your fingers to form a paste, then whisk paste into the simmering liquid. Continue to simmer the sauce, stirring, until it is thickened slightly, 1 to 2 minutes. Stir in remaining 2 tablespoons brandy and season the sauce with salt.
  • Make ahead: Sauce can be made 2 days ahead. Cool, uncovered, before chilling, covered.