Last Updated on March 7, 2024 by Karen

Impress your family and friends with this Porcini Mushroom Red Wine Reduction that combines savory and rich porcini mushrooms with red wine to add umami flavors to your favorite dishes!

This red wine reduction is a deceivingly elegant sauce that can be made with little effort!

This sauce turns out gorgeously every time and is, I think, better when made with a dry red wine that you would enjoying drinking out of the glass. If this is your first time making a red wine reduction, you should find comfort in the fact that the recipe really just provides a rough guidance. If the wine is on the acidic end, you might find yourself adding a bit more sugar. Not peppery enough? Give it a few extra grinds of black pepper.

What is Porcini Mushroom Red Wine Reduction?

Porcini Mushroom Red Wine Reduction is a rich and flavorful sauce made by reducing red wine and combining it with dried porcini mushrooms. The reduction process intensifies the flavors of the wine and mushrooms, resulting in a concentrated sauce that can be used to enhance a variety of dishes.

The combination of porcini mushrooms and red wine creates a unique flavor profile that is earthy, savory, and slightly sweet. This reduction is often used to add depth and complexity to dishes such as steaks, roasted vegetables, and pasta.

By simmering the wine and mushrooms together, the liquid evaporates and the flavors become more concentrated. The result is a thick, flavorful sauce that can elevate any dish.

Ingredients needed to make Porcini Mushroom Red Wine Reduction:

To make Porcini Mushroom Red Wine Reduction, you will need the following ingredients:

Dried porcini mushrooms: Dried porcini mushrooms have a concentrated flavor and add a rich earthiness to the sauce.

Water: The hot water is used to rehydrate the dried porcini mushrooms.

Unsalted butter: Butter adds richness and helps to emulsify the sauce. You can substitute with non-dairy vegan butter if you like.

Shallots: Shallots provide a delicate onion flavor. If you don’t have shallots, you can use red onions.

Garlic: Garlic adds a savory element to the sauce.

Carrots: Carrots add a subtle sweetness to balance the flavors.

Tomato paste: Tomato paste adds depth and richness to the sauce. Also helps thicken the reduction.

Dry red wine: Dry red wine provides the base flavor for the reduction. Make sure you pick one you like drinking. Otherwise, once it is reduced, the flavors will intensify even more.

Fresh thyme: Thyme adds an herbaceous note to the sauce. You can also substitute with rosemary.

Sugar: Sugar helps to balance the acidity of the wine and adds a touch of sweetness.

Steps to creating the perfect Porcini Mushroom Red Wine Reduction

In a small bowl, combine the dried porcini mushrooms and hot water. Let them soak for about 30 minutes until the mushrooms have softened.
In a large saucepan, melt 2 tablespoons of butter over medium heat. Add the shallots, garlic, and carrots. Cook until the vegetables have softened, about 5 minutes.
Add the tomato paste to the saucepan and cook for an additional 2 minutes, stirring constantly.
Increase the heat to high and add the red wine, reserved mushroom soaking liquid, and thyme to the saucepan. Bring the mixture to a boil, then reduce the heat to low and simmer for about 15 minutes, or until the liquid has reduced by half.
Remove the saucepan from the heat and strain the sauce through a fine-mesh sieve, discarding the solids. Return the strained sauce to the saucepan.
Over low heat, whisk in the remaining 2 tablespoons of butter, one tablespoon at a time, until the butter has melted and the sauce is smooth and glossy.
Stir in the sugar and season with salt and pepper to taste.
Serve the Porcini Mushroom Red Wine Reduction as a sauce for steaks, roasted vegetables, or pasta. Enjoy!

What is dried porcini mushrooms? Where can I find it?

Dried porcini mushrooms are a type of mushroom that have been dehydrated to remove their moisture. They have a meaty texture and a robust, earthy flavor.

You can find dried porcini mushrooms in the produce section of most grocery stores. They are also available in specialty food stores or online. I found this Melissa brand that has worked out really well in my recipes that call for porcini mushrooms.

What is a good substitute for dried porcini mushrooms?

If you can’t find dried porcini mushrooms or would like to try a different flavor profile, there are a few substitutes you can use:

Dried shiitake mushrooms have a similar umami flavor and meaty texture.
Dried morel mushrooms have a nutty and earthy flavor that can be a good substitute for porcini mushrooms.
Dried chanterelle mushrooms have a delicate and slightly fruity flavor that can be used as a substitute for porcini mushrooms.

Keep in mind that each substitute will have its own unique flavor, so the taste of the sauce may vary slightly.

Can I use porcini powder substitute?

Yes, you can use porcini powder as a substitute for dried porcini mushrooms. Porcini powder is made from ground dried porcini mushrooms and can be used to add a concentrated porcini flavor to dishes.

To use porcini powder in this recipe, you can substitute 1 teaspoon of porcini powder for every 1 tablespoon of dried porcini mushrooms. Keep in mind that the powder may have a more intense flavor, so you may need to adjust the amount to taste.

Can I use fresh mushrooms to substitute for porcini mushrooms in this red wine reduction recipe?

Yes, you can substitute fresh mushrooms for porcini mushrooms in a red wine sauce recipe, although there will be some differences in flavor and texture. Porcini mushrooms have a distinct earthy and nutty flavor that is not exactly replicated by most other mushrooms, but fresh mushrooms can still provide a delicious result.

To substitute fresh mushrooms for porcini mushrooms, you can use 1/2 cup of button mushrooms, cremini mushrooms, or even portobello mushrooms. Keep in mind that these mushrooms may have a milder flavor compared to porcini, so you might want to adjust the seasoning and perhaps add a bit more umami-rich ingredients like soy sauce or Worcestershire sauce to compensate for the flavor difference.

When using fresh mushrooms, make sure to clean them properly and adjust the cooking time accordingly, as they may cook faster than dried porcini mushrooms. Sauté them until they are golden brown and tender before adding them to your red wine sauce. Overall, while the flavor profile may differ slightly, using fresh mushrooms should still result in a tasty red wine sauce.

Can I use non-dairy vegan butter for this sauce?

Butter contains a small amount of lecithin, which serves to stabilize the emulsion, so if you substitute it with margarine or vegan alternatives, you can mix it with a little bit of all-purpose flour before stirring it. It will help thicken and stabilize the sauce.

How to store leftover Porcini Mushroom Red Wine Reduction?

If you have any leftover Porcini Mushroom Red Wine Reduction, you can store it in an airtight container in the refrigerator for up to 3 days.

To reheat the sauce, simply warm it in a saucepan over low heat, stirring occasionally until heated through. If the sauce has thickened too much, you can add a splash of water or wine to thin it out.

Alternatively, you can freeze the sauce in a freezer-safe container for up to 3 months. To thaw, transfer the container to the refrigerator and let it thaw overnight. Reheat as directed.

What kind of red wine should I use in this sauce?

When making Porcini Mushroom Red Wine Reduction, it is best to use a dry red wine with a bold flavor profile. Some recommended options include Cabernet Sauvignon, Merlot, Pinot Noir, or Syrah. The red wine will contribute to the overall flavor of the reduction, so choose a wine that you enjoy drinking and that pairs well with the dishes you plan to serve the sauce with.

I’ve tried this recipe with Merlot, Malbec, and Syrah, and I liked them all. You don’t need to use the expensive, complex wines (as most of the subtle nuances are lost in the cooking process), but do stay away from the “cooking wines.” They contain additives like salt and reducing the wine down doesn’t help the cause much.

What dishes should I serve this red wine reduction with?

Porcini Mushroom Red Wine Reduction pairs well with a variety of dishes. Here are a few ideas:

Grilled or roasted steaks: The rich and savory flavors of the reduction complement the juicy and tender meat.
Roasted vegetables: Drizzle the reduction over roasted carrots, mushrooms, or Brussels sprouts for an extra burst of flavor.
Pasta dishes: Toss cooked pasta with the reduction and some sautéed mushrooms for a delicious and hearty meal.
Mashed potatoes: Serve the reduction alongside creamy mashed potatoes for a decadent side dish.
Experiment with different combinations to discover your favorite pairings!

What are some variations for this red wine reduction?

While the classic Porcini Mushroom Red Wine Reduction recipe is delicious on its own, you can also customize it to suit your taste preferences. Here are some variations to consider:

Add fresh herbs: Along with the thyme, you can add other fresh herbs such as rosemary or sage to enhance the flavors of the sauce.
Introduce a hint of sweetness: If you prefer a sweeter sauce, you can increase the amount of sugar or add a touch of balsamic vinegar to balance the flavors.
Add a splash of cream: For a richer and creamier sauce, whisk in a few tablespoons of heavy cream or crème fraîche at the end of the cooking process.
Spice it up: If you like a bit of heat, you can add a pinch of red pepper flakes or a dash of hot sauce to give the sauce a spicy kick.
Feel free to experiment and adjust the recipe to create your own unique version of Porcini Mushroom Red Wine Reduction!

The use of porcini mushrooms, red wine, and a touch of butter altogether creates a sauce so rich and decadent that the flavors will linger luxuriously on your tongue. Please don’t skimp on the butter! I know what you’re thinking: butter when cooking the vegetables and more butter in the end? Yes, it sounds sinful and fattening, but mounting butter in the very end actually helps to thicken the sauce and gives it a nice sheen.

Print Pin