No ImageChampagne Mushroom Sauce

Did you make it? Rate it!

  1. Autumn

    I didn’t have dried mushrooms so I cooked sliced ones then chopped them up and added to champagne sauce then to roux. It was thick so I added salt free vegetable stock. Just delicious

    xxxxxyyyyy

  2. Lee Ann Steinmetz

    The first time I ate this sauce was in the hospital last week! Can you believe that? They served quinoa along side the chicken and champagne sauce. Guess who got well in a big hurry. I am going to be making the sauce for sure. Thank you for the recipe!

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  3. Kimberley Quinn

    Trying this tonight for a friend and I to have with a gift of grass fed tenderloin steaks. Filet’s right? Totally new to such a high end meat and want to do it proud. Each steak looks like it could be cut in to 2 filets. Any suggestions as go simplest methods? Do have recently opened champagne! Yay! Life is good. Thank you for any help.

  4. Rogue

    Having read all of these comments, my questions have been answered. That being said. I love German food; and one of my favorites is Jager Schnitzel, with spatzle. Using fresh mushrooms, and leaving them in the finished sauce, as others have suggested; this sauce looks like a great way to take the dish over the top, and to an elegance never thought of before. I can’t wait to try this one out!

  5. Kat

    Would this work with fresh mushrooms in place of the dried?

    Yes. ~Hank

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