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Simple Red Wine Reduction Sauce With Mushrooms & Rosemary. An Update.

It’s that time of the month when the talented group of bloggers, cooks and chefs mash-up and create a dish based on a theme for the monthly gourmet food group I belong to.

This month’s theme: wine. How perfect, considering I recently sipped on roughly 25 wines at an annual wine event, conveniently 5 minutes from my place. 7 hours of tastings wines ranging from South Africa, Argentina, Chile, Australia, Mexico and Napa will convert anyone into a lover. At minimum, it will overwhelm you as you try to discern the difference between this red and that red. At most, it’ll pique your interest and you’ll leave wanting to learn more!

Ironically for me, wine was not a drink that was kept or offered to our guest in our home as a child. The only time I saw any variety of vinos, was when Mami would pull out an enormous bottle for cooking most of our beef dinners. Those dinners were never coupled with a nice glass to accompany our robust meal.

As I got older, I still hadn’t realized that wine was a missing element to our entertaining. And we did a lot of it.

It wasn’t until My mom turned 50 that my parents, in earnest started toying with the idea of getting to know different wines to drink every now and then. Plus, friends would always gift us a bottle if there was a fiesta en la casa. Ultimately, there was no escaping great wines, both for cooking and sipping.

Now, my parent’s and my own collection of wine has exceeded any reasonable stash a family and single person would need. Admittedly, my home bar looks like it was designed and stocked by a sommelier. I’m not a lush, but I could put it down over here! My friends oft-time tease that I’m clearly not an alcoholic. See, the bar as full as it is, is just that— full. I have 4-7 year old bottles have I forget are even there.

One could make a fair argument for depleting my stash in a single weekend, but I defend it by duly noting that I travel entirely too much to ever really settle long enough to host a sexy wine tasting.

That being said, I probably use more wine to cook with than actually drink. Given that I’m not the biggest red fan, it’s easy to use it in just about anything I prepare. Maybe  a culinary faux pas or even sacrilegious, but I love the thought of knowing that a good bottle gave my dish a refined taste. And, I prefer white, anyway.

So, my initial thoughts for using wine for this month’s challenge, I thought of ice cream! Yes, helado! Crazy notion considering fall has officially arrived. But, we’re still having 85F + plus weather and a wine ice cream makes perfect to enjoy as a transitional dessert. I started making it and then thought that I’d reserve it for another post–one were I could really get you excited about making ice cream at home….

I’m thinking most have our minds and palate set on fall flavors. I finished the ice cream and froze it. This just last night! Not feeling inspired to write about it after all was said and done, I remembered having made a super simple wine reduction with rosemary–the very herb I used in the ice cream!

Talk about synchronicity!

I made this just one year ago and it’s been one of the top 5 visited posts on my blog! Yes, a simple wine reduction sauce has been the subject of many emails asking for an alternate wine or a nice word saying they loved it and that the recipe would be added to their repertoire. Based on some honest feedback, I’ve since made it a few times and tweaked it…. it’s now perfect!

Red wine. Mushrooms. Rosemary = Fall perfection!

Think of the many things you could pair this with. The options are endless. So many wines you can experiment with to yield different aromas and flavors. The perfect excuse to treat yourself to a sexy evening at home doing your tasting. Go ahead, it’s okay to be selfish in this case! 🙂

If you’ve never  made wine reduction, this one is inviting and easy enough to make all fall. and spring. and summer.

Read the original post here to really understand how this deliciousness came about. It was a perfect evening at my parents’ house.

Eat well, love unapologetically, pray with true intention, and take care of yourself.

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*this recipe has some minor tweaks from my original one. Better, I’d say!


  • 1 tbsp. olive oil
  • 16 oz. portobello mushrooms, sliced (crimini is a good alternative)
  • 1 bay leaf
  • 3 cups of good red wine (a Rioja and Malbec have proven to be amazing)
  • 1.5 tsp. sugar
  • 1.5 tbsp. red wine vinegar
  • 2-3 sprigs rosemary, picked + 1 for garnish (optional)
  • 1 tsp. kosher salt or to taste
  • black pepper to taste


Wash and pat dry the mushrooms. In a non-stick 10″ skillet, heat the olive oil and add the mushrooms and bay leaf. Add a pinch of salt to mushrooms and cook them over medium heat, stirring slowly for 5 minutes or until semi-cooked. In a separate sauce pan, add wine, remaining salt and pepper, or to taste, and bring to a boil. Whisk constantly. Stir in the mushrooms. Whisk in sugar and red wine vinegar.  Add the rosemary sprigs. Reduce heat to low and cook for an additional 30-45 minutes until the sauce has reduced to 2 cups or wine has thickened up to semi-thick sauce. Remove from heat.

To serve, ladle over steaks or make liquid bed on individual plate and place steak on top.

Serves 6.

0 thoughts on “Simple Red Wine Reduction Sauce With Mushrooms & Rosemary. An Update.

  1. Visually beautiful post, B. Interesting but not usual that wine wasn’t part of your early years. Did they focus more on rum? My grandparents, coming from Spain, made their own wine in barrels in the backyard. Though I didn’t indulge during my childhood, I guess it was in my dna to enjoy it in later years!

  2. Lisa: it so is! over rice, steak, pollo, veal, lamb and everything in between!

    Rosa: It is and I think you saw the original post, too!

    Karriann: Thanks so much! And yes, happy drinking! They say red wine is good for the heart, right!

    The Art Muse: I LOVE it! Best comment eva. Esta delicioso!

    Joan Nova: Thanks, Joanie! 🙂 We didn’t grow up having wine or any alcohol in the house for spiritual and somewhat religious beliefs… non-drinkers in the fam. That’s obviously since changed. And, why am I just now finding out your grandparent’s are Spanish! How wonderful! No wonder you love Latin food! 🙂

  3. Can’t go wrong with this! And it is so easy. Love a good wine reduction sauce, and you are right–mushrooms + wine + rosemary = fall perfection! It is all so comforting.

  4. I would love this smothered over a really tender piece of fillet, with some thick-cut chips and a beeeeeeeeg glass of Malbec. Yummy!

  5. I am not sure about red wine ice cream… have to roll that around in my brain for a while! This, on the other hand, is terribly easy to love. I can imagine this on so many things…even inside an omelette. Love the uber closeup!

  6. You’re right, this really is the perfect fall dish, Bren! Love the pairing with rosemary…it’s the perfect herb to stand up to the portobello’s meatiness. Delicious!

  7. Unknown Mami: Oh yay and I’m glad you’ll love it just as much! Let me know if you/he do in fact make it! Smother everywhere! 🙂

    Mercedes: Thanks, chica!

    Marisa: I mean, really! Utter perfection! The temp. is dropping and it’s so perfect for all meals this season. Overkill does not apply here!

    Linda: Malbec for sure. Just had some at the wine even I mentioned in the post. Sooo good. They even gave me a bottle to take.

    Deana: What!?!? This serves as confirmation that the ice cream will have you addicted. You’ll want to learn how to make it. So classy! And, thanks on the shot. It’s an older shot, but it works, no!?

    Faith: Thanks. It’s super easy and yes, the rosemary is the perfect herbal paring. Love.

  8. Simple and sensational! Rosemary has the necessary boldness to stand up to portobellos and a vivacious red! I’ve begun exploring wines from around the world which led to my new favorite (featured in the makeover). I bet 7 hours of wine tasting must have really been taxing 😉

  9. First of all, if I ever go to your house, we’re drinking lol.

    I’ve never cooked with wine before. I don’t experiment much in the kitchen. Neither does my mom. I’m hoping that when I am on my own that will change. And your site will be the first I go to for recipes 🙂

  10. Wow….wine….love, love!! I started to luv wine at 40…trying to get a collection started, but just can’t keep enough on hand…doesn’t last over here. This receipe sounds like it would go great with our bbq beef brisket….I must try real soon.

  11. Emme: oh how exciting that you’re excited. you just wait. you.will.drool.a lot.

    Magic of Spice: Thanks! ‘Bout to go see what you came up with! I’m sure it’s lovely.

    Priscilla: ooh wee, 7 hours was, uhm, somewhat oozey! I left out there feeling nice, but better educated about wines. There’s sooo much to learn. And, when I first made this reduction, I fell in love and have made it plenty of times. Works well with a lot of plates. Can’t wait to see yours!

    Suj: haha. I should have included a pic of my bar! But then I may get stalkers! lol. And we need to change the lack of experimenting in the kitchen, mama. Es parte de nuestra cultura, big time!

    Bellini: Had no idea!!

    Joi: Wow!!! that late in life!? Amazing. I guess you can’t miss what you’ve never had, right? But now that you have, isn’t great? So many uses. Still waiting to have some of that brisket.

    Daily Spud: Yup! Hello, fall!

  12. Bren this is beautiful!!! This is such a delicious dish that I would love to have on a special day or holiday. Your photos are gorgeous and I love how rich it looks. Great job on the makeover!!

  13. Nothing wrong with bringing gorgeous dish back, Bren! I’m glad you did coz this looks amazing. Although I was sad that there was no ice cream but the Fall perfection I will give it a pass! :p

  14. Oh the reduction looks so amazing and flavorful. Wow good thing you live 5 min…you could get home drunk without a worry lol. To answer your question I did think of a Rioja but the place I went to had limited selections.

  15. That wine ice cream idea is so inspired, can’t wait to have a look at the recipe. Saying that, I’m glad you decided to keep that post on hold because this wine reduction sauce looks incredible and mysterious at the same time! Lovely makeover :-).

  16. Jessica: Thanks! it was in fact delicious, rich and everything in between. the best thing was it was so easy and diverse. can go on soo much! Happy Fall

    David: Thanks!

    Tanantha: oh fret not, fret not! the ice cream is coming even though it’s Fall! Ha.

    Evelyne: well thank goodness I didn’t get drunk, just “nice.” I’d love to see your dish with Rioja. It was incredibly tasty looking.

    Maya: Thanks. I said above, that ice cream is coming soon! Hello Fall for sure, but we’re still having 80 degree days here and there… nothing wrong with ice cream. This reduction will be around when the ice cream isn’t! 🙂

    Eliana: well of course! imagine those potatoes!

    Sanura: yup!

    KarmaFreeCooking: Love the goat cheese idea… drool on!

  17. It’s intriguing that so many people are out there searching for the elegant basics such as this. It has endless possibilities and it does say Fall. (I could ice cream, though, any time of year).

  18. I love a sauce like this, and the rosemary really adds depth. This sauce is the difference between a ho-hum dish and an extraordinary one!

  19. this looks so robust indeed. i love the touch of rosemary. i need to figure out how to grow some at home so I can add it to more dishes this fall. i can taste this over some sirloin!

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