Madeira-Mushroom Sauce

Madeira Mushroom Sauce Patrick Evans-Hylton Coastal Virginia Magazine Dishing Up VirginiaDave Scherr of Dave & Dee's Homegrown Mushrooms, passed away in December. We're honoring his impact on the culinary community with this recipe for Madeira-Mushroom Sauce, perfect for topping beef, pork or poultry, from my book Dishing Up Virginia


Madeira-Mushroom Sauce

For Beef, Pork or Poultry




4 tablespoons butter

1 tablespoon extra-virgin olive oil

1/2 pound fresh mushrooms, stemmed and quartered

3 tablespoons minced shallots

1/2 cup Madeira wine

2-1/2cups beef broth

1/2 teaspoon dried thyme

1/4 teaspoon white pepper



Heat 2 tablespoons of butter and the olive oil in a medium skillet over medium-high heat until the butter melts and the mixture is hot. Add the mushrooms and shallots, and cook, stirring frequently, for 4 minutes.

Add the wine to the skillet, reduce the heat to medium, and cook, stirring frequently, for 2 minutes. Add the beef broth, thyme and white pepper, and cook, stirring frequently, until the sauce thickens, 5 to 6 minutes. Add the remaining 2 tablespoons of butter, gently stirring until it melts. Keep warm on the stovetop until ready to serve.

Yields 2–2-1/2 cups

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