Toasted Toad CellarsToasted Toad Cellars

Cabernet Mushroom Sauce

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3 Tbsp. butter

1/4 cup thin sliced shallots

1/2 cup Toasted Toad Cabernet Sauvignon

1/2 cup chopped parsley

Sliced mushrooms to desired amount (prefer crimini over white)

1 Tbsp. Worstershire Sauce

1/2 tsp. dry mustard

1/3 tsp. pepper (prefer freshly ground 5 pepper blend)

Salt to taste (prefer Maldon salt)

1/2 tsp. fresh oregano

1 Tbsp. corn starch + 1 Tbsp. cold water mixed


Melt butter in saucepan and saute shallots and mushrooms over low heat until cooked. Add wine, parsley, Worstershire sauce, mustard, oregano and pepper. Cook, covered, for about 5 minutes, stirring occasionally. Slowly, add a little of the corn starch and water mixture until sauce thickens to desired consistency. Add more salt and pepper to taste. Serve over top of steak with some Toasted Toad Cellars wine.