Mushroom and Red Wine Jus blitzed

Mushroom and Red Wine Jus

A delicious mushroom and red wine jus which can be served with all kinds of red meat or with vegetarian bakes 

Course Sauce
Cuisine British
Keyword jus, mushroom, Red Wine
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4
Calories 160 kcal
Author Fiona Maclean


  • 200 ml Red Wine
  • 200 ml Stock I used vegetable stock because I didn't want to overpower the lamb.
  • 40 g Unsalted Butter
  • 2 cloves Garlic crushed or finely chopped
  • 1 small Onion or Shallot finely chopped
  • 15 g Dried Porcini Mushrooms soaked in 30 ml of warm water for at least 20 minutes
  • 1 Sprig Fresh Rosemary
  • 1 Bayleaf
  • Salt and Pepper to Taste
  • 1-2 tsp Aged Balsamic Vinegar


  1. Melt half the butter in a small pan over a low heat

  2. Add the crushed garlic and finely chopped onion or shallot, together with the rosemary and bay leaf.

    Mushroom and Red Wine Jus
  3. Cook over a low to medium heat until the edges of the onion just start to caramelise

    Mushroom and red wine jus Onions caramelising
  4. Pour in the wine and bring to a gentle simmer.  Reduce down by 50% (about 15 minutes)

  5. Add the stock, the water from soaking the mushrooms and the chopped mushrooms themselves and season as necessary.  Take care not to add too much salt at this stage as the mixture still needs to reduce down.

    Dried Porchini Mushrooms soaking
  6. Simmer for 15-20 minutes till the mixture has reduced by half again

    Reduced Mushroom and Red Wine Jus
  7. Add 1-2 teaspoons of aged balsamic vinegar and taste.  Season as necessary

  8. Either strain for a light jus or remove the herbs and blitz the remaining mixture till smooth

  9. Stir through the remaining butter and put to one side until you need it. 

  10. The jus can safely be made in advance and frozen for a couple of months or kept in the fridge for 3 days.