Drunken Mushroom Sauce

November 2, 2012

Howdy from London! How is my short vacation treating me so far, you ask? Well, it’s been great. I arrived late Wednesday night and couldn’t resist jamming some Christmas tunes right when I walked through the door to annoy Fraser. It was technically November 1st, German time {October 31st, 11pm English time} and November first is the date that I allow myself to listen to Christmas music. I knew Fraser couldn’t really be angry with me since my suitcases was loaded with chocolate that I got at work {Milka, Toblerone, etc…}. Yesterday I spent most of the day out and about shopping and this morning I took part in an Indoor Triathlon at my sister’s gym. After not having exercised for the past month I felt like I was going to fall off the bike or drown in the pool…but I survived, just! YAY! That’s everything that’s happened so far. Let’s move on to the food!

Today I present you my Drunken Mushroom Sauce. A sauce that goes perfectly with pasta or meat and which is infused with white wine. It’s the perfect recipe if you’re looking for a way to incorporate seasonal produce in your meals and the taste is amazing!


One of my favorite meals to have in late summer is my mom’s chanterelles which we have with Austrian bread dumplings. I’m not entirely sure why I didn’t blog about them. And although chanterelles really are the best of the best, they can be very pricey so I often go with more affordable mushroom flavors when I make sauces.

I actually posted a picture of this drunken mushroom sauce a while ago since I made this while I was home from work one day. I had a pack of mushrooms in the fridge and thought that something saucy would be nice. The key and best part of the sauce is the white wine reduction. It raises the sauce to the next level and gives it so much flavor. I had my sauce with arugula ravioli, but if I had planned ahead properly I would have grilled a steak and served it along with the sauce.

If you are serving the sauce on top of pasta then bring a large pot of water to boil and prepare the pasta according to the instructions on the pack.

For the sauce heat up about 2 tablespoons of butter in a skillet.


Once melted add in the roughly chopped onion. Sautee for a few minutes.


Then add in the chopped mushrooms. I added them in several batches. Once the lose some of their water you can add in the next batch.


See, that’s 250g of mushrooms right there. Now comes the fun part. Grab a bottle of your favorite white wine and pour in about 125ml. At this point the heat should be turned up to high so that the wine will reduce.


It should be bubbling away. But be sure to have water {or even better, vegetable broth} close by.


As soon as the wine has reduce pour in the water {vegetable broth} until the mushrooms are covered with liquid. Stir.


Then add a heaping tablespoon and another half and quickly stir that into the sauce. See how the sauce is simmering. You’ll see that the sauce will thicken in no time.


To add some extra creaminess, add in a dollop of your favorite yoghurt. I used a heaping tablespoon of quark, but thick Greek yoghurt would be fabulous. Or why not use sour cream, crème fraiche or even a shot of heavy cream? The sky is your limit! Whatever you choose, stir it in at this point.


Then season with salt {I used herbamare, hence the greenish color} and pepper. If you used vegetable broth to begin with it will already be seasoned to some level. If not you may choose to add in half a cube of vegetable bouillon. This is up to your taste. Since I used water I added the bouillon cube.


Lastly, add parsley. Fresh parsley is the way to go but since I made this while I was sick I wasn’t in the mood to head out to get some. Therefore I used dried which is also perfectly fine, just not as good. Stir in about 2 tablespoons.


And then you are done. You have successfully made drunken mushroom sauce. At this point you’re pasta should be cooked al dente.


Serve with another dollop of yoghurt or quark and a sprinkle of fresh {or in my case dried} parsley.


Bon Appétit!


Drunken Mushroom Sauce


  • 250g mushrooms, washed and roughly chopped
  • 1 large onion, roughly chopped
  • 2 tbsp. butter
  • 125ml white wine
  • 400ml of water or vegetable broth
  • salt {my seasoning of preference is herbamare}
  • pepper
  • optionally: 1/2 cube of vegetable bouillon
  • 1-2 tablespoon Greek yoghurt or quark
  • 2-3 tablespoons parsley


  1. Heat up 2 tbsp. of butter in a large skillet.
  2. Once melted add the roughly chopped onion and sauté for 1-2 minutes. Then add the chopped mushrooms. If your skillet will not accommodate all the mushrooms at once stir them in in batches. Once they have cooked down a bit, stir in the next batch. Let them brown for 2-3 minutes.
  3. Then add the wine and wait for it to be reduced.
  4. Once the wine has almost fully reduced pour in enough water or vegetable broth to cover the mushrooms. Turn the heat to high.
  5. Now add 1.5 – 2 tbsp. of flour, depending on how much water you used. Stir until incorporated and add a dollop of yoghurt or sour cream.
  6. If you want the sauce to be more liquid just add a little bit more water.
  7. Season with salt and pepper and add 2-3 tbsp. of parsley.
  8. Serve on top of pasta or with meat. Enjoy!

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  • Reply Bec November 2, 2012 at 10:56 pm

    Oh my god, this looks amazing. I make a somewhat similar one, and you just can’t beat a decent piece of steak with mushroom sauce. Looks absolutely beautiful! 🙂

  • Reply Meghan@cleaneatsfastfeets November 3, 2012 at 2:29 am

    Butter and onions….always a great base.

    • Reply Antonia November 3, 2012 at 6:52 pm

      Whoever coined the phrase “butter makes everything better” was 100% right 🙂 It adds creaminess to everything.

  • Reply Kathryn November 3, 2012 at 6:05 pm

    After a lifetime of hating mushrooms, I’m just coming round to them now and this looks so tempting!

    • Reply Antonia November 3, 2012 at 6:50 pm

      How could you ever hate mushrooms? I’ve loved them my whole life and could eat them every single day.

  • Reply Emilie @ Hungry Delights November 6, 2012 at 2:31 am

    This looks really simple and so delicious. I know if I made this for my fiance he would just down it straight from the frypan!
    Bec is right too – This would be awesome with steak!
    xo Emilie @ Hungry Delights

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