The Best Mushroom Cabernet Sauce

Have your wine and cook with it too!  This mushroom cabernet sauce is the perfect finish for your steak, chicken, or really any protein you want.  It is earthy and flavorful and it is leveled up by making it with mushroom flavored broth so it is nutrient dense and high in protein too!

mushroom cabernet sauce

Okay this sauce blew every expectation I had for it out of the water.  It is so flavorful, the perfect consistency, made with just a few ingredients, and is PACKED with nutrients.  Not only does it have fresh mushrooms in it, instead of just a chicken or beef broth I used Bare Bones Broth mushroom flavored Instant Broth. It adds a great extra mushroom taste to this. You can also use a vegetarian mushroom broth, if you prefer.

I served this with my crispy air fried potatoes, but you can check out the side dish section of the blog and pair it with whatever you think you would like best!

Ingredients You’ll Need for the BEST Mushroom Cabernet Sauce:

This sauce is made with just a few simple ingredients and is so easy to throw together.  It is one of those “looks fancy but takes ten minutes” kind of meals and honestly those are my favorite :P. Here is what you will need to make your sauce:

  • Mushroom Instant Broth – I used Bare Bones Mushroom Instant Broth for extra protein but you can use a vegetarian mushroom broth if you prefer.
  • Water – you will need a cup of water to mix with your Instant Broth.
  • Cabernet – can’t have a cabernet sauce without cabernet!  I used just a cheap brand, nothing too fancy, and this came out just great.  But feel free to use any one you like the best!  Oh, and no, this does not make this sauce alcoholic, the alcohol cooks off as you reduce it.
  • Olive oil – We use this to grease the pan to cook the mushrooms in, but I also think it adds a depth of flavor (I LOVE olive oil).  If you are not dairy free and prefer the taste of butter, you could sub this for a tablespoon of butter.
  • Baby bella mushrooms – aka baby portobello mushrooms. I love this type of mushroom so that is what I used, and I cut them into quarters to there wasn’t just huge chunks of them, but you can use any mushroom you prefer and cut them any way you want to!
  • Spices – I used salt, pepper, and garlic powder in my sauce.  They are my trifecta and I think the simplest way to season anything to perfection.  They bring a great flavor to this sauce without being too overpowering.
  • Fresh thyme – I topped my steaks with some fresh thyme after I was done.  I think it adds a little extra flavor, but I would definitely say this is optional if you want to skip it.
  • Arrowroot starch – I used arrowroot starch to thicken my sauce, I didn’t want it just running off the steaks.  You can sub this for tapioca starch if you prefer, or you can also omit if you think your sauce is thick enough after reduction.

And that is it!  The only other thing you might want for this recipe is a protein to serve it over 😛 normally this sauce is paired with some sort of steak, but you could try any protein you prefer!

Tips for the Perfect Mushroom Cabernet Sauce:

  • Don’t spend all your money on wine! I don’t think you need an expensive bottle of cabernet for this recipe, so don’t feel like you have to go out and spend a chunk of change on it.
  • Reduce it to about half – When reducing, 10 minutes can feel like an arbitrary instruction, you might not know what to look for.  I’d say you are done reducing your sauce when it has about halved in amount, and you want to stir it around and see that it has gotten thick.
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mushroom cabernet sauce

The Best Mushroom Cabernet Sauce

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5 from 53 reviews

  • Author: Megan
  • Total Time: 15 minutes
  • Yield: 2 servings 1x
  • Diet: Gluten Free


Gluten Free, Dairy Free

Have your wine and cook with it too!  This mushroom cabernet sauce is the perfect finish for your steak, chicken, or really any protein you want.  It is earthy and flavorful and it is leveled up by making it with mushroom flavored bone broth so it is nutrient dense and high in protein too!


  • 1 cup vegetarian mushroom broth, beef broth, or bone broth
  • 3/4 cup of cabernet
  • 1 cup baby bella mushrooms (quarter them, then measure)
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 2 teaspoon arrowroot starch


  1. Coat a pan with your olive oil and add your quartered mushrooms, and cook over medium heat until the mushrooms start to cook through.
  2. Add your wine, bone broth, and spices, stir until the spices are evenly distributed, and then bring to a simmer.  Simmer to reduce the sauce, for about 10 minutes.
  3. Add your arrowroot starch, stir until combined, then remove your sauce from the heat and pour over your cooked protein of choice!


This type of sauce is normally served with some kind of steak, but you can use any protein you prefer!

The arrowroot starch is just used to thicken the sauce.  You can omit if you think it is thick enough after reduction, or you can sub for tapioca starch.

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Sauce
  • Method: Stovetop
  • Cuisine: American


  • Serving Size: 1/2 recipe


  1. What an elegant and delicious sauce – but it was so easy to make! Would definitely use this to dress up a meal for company. I know everyone would love it!

  2. Amy Liu Dong

    Oh my gosh! This sauce is so beautiful, so easy and so delicious!

  3. Wow! With this mushroom cabernet sauce, our steak or chicken will have an amazing flavor. It looks incredibly delicious! Thanks for sharing this with us! I’ll definitely make this at home!

  4. This sauce looks and sounds so fancy, like one I would order at a restaurant! I have steaks set out for tonight, so plan on giving this sauce a try!

  5. This sauce was so delicious and is now my go-to recipe for mushroom sauce!

  6. This sauce is perfect!! I am obsessed with making this, thank you so much for sharing this recipe 🙂

  7. This mushroom cabernet sauce looks and sounds fabulous. I can’t wait to impress my family with this recipe.

  8. This mushroom cream sauce is so amazing! It pairs really well with the steak we made last night!

  9. This sauce is incredible! I served it with pork tenderloin and it was a hit!

  10. Oh man, Look at that sauce! It looks exquisite! I miss cooking just for my husband… with kids around the wine is not so much in use anymore. Valentine’s Day is coming! might make an exception and try this fantastic recipe of yours! Thanks for sharing!

  11. Holy moly, that looks good! I’m getting some lamb chops this weekend, and I think this is going on them.

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