Mushroom sauce with sweet pepper and red wine
4 servings
30 minutes
Mushroom sauce with sweet pepper and red wine is a harmony of deep flavors and aromas born in European cuisine. Its history traces back to traditional sauces that complement meat and vegetable dishes with their rich taste. Red dry wine adds sophistication, while Dijon mustard and Worcestershire sauce contribute spiciness and depth. Sweet pepper softens the intensity of the mushrooms, and butter gives a velvety texture. This sauce perfectly complements roasted meat, potatoes, and pasta, transforming familiar dishes into a gastronomic masterpiece. Each drop carries a warm, rich flavor that unfolds gradually, leaving a long-lasting pleasant aftertaste.
1
In a small bowl, mix wine, mustard, Worcestershire sauce, brown sugar, cornstarch, salt, and pepper.
- Red dry wine: 250 ml
- Dijon mustard: 1.5 tablespoon
- Worcestershire sauce: 1.5 tablespoon
- Brown sugar: 1 tablespoon
- Cornstarch: 1 teaspoon
- Salt: 0.3 teaspoon
- Freshly ground black pepper: 0.3 teaspoon
2
In a large skillet, melt butter over medium heat, add finely chopped onion, and sauté for 1-2 minutes until translucent.
- Butter: 2 tablespoons
- Onion: 0.5 head
3
Add thinly sliced mushrooms and cook, stirring, for 3-4 minutes until the mushrooms start to brown.
- Fresh mushrooms: 250 g
4
Add diced bell pepper and cook for 2-3 minutes until soft.
- Red sweet pepper: 1 piece
5
Stir the wine mixture and pour it into the pan. Bring to a boil and cook for 1-2 minutes until the sauce thickens slightly.
- Red dry wine: 250 ml
6
Season with pepper to taste and add 1-2 tablespoons of water if the sauce is too thick.
- Freshly ground black pepper: 0.3 teaspoon