Mushrooms with Madeira sauce

Mushrooms are most adaptable. Use them as a main course, as a seasoning, like vegetables, in salads, or as an hors d’oeuvre, or to add distinction to many dishes. Sauteed caps, sliced or whole, combine well with vegetables and add much to steak or roast beef. Raw mushroom slices enhance many salads. A few sliced or whole mushrooms with other ingredients in chicken or meat pie, stews, and other mixed casserole dishes are excellent.

Mushrooms lose flavor if peeled. But old and tough skins must be scraped off. Peeled stems will flavor many dishes and maybe put in the kettle when making broth. For mushroom stock for use in sauces or soups, add peelings and stems to 2 cups water and simmer 20 minutes. Add salt, pepper, and parsley.

Mushrooms with Madeira sauce

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Serves: 6


  • 4 Tbs. (1/2 stick) unsalted butter for sauce plus one more Tbs. for mushrooms
  • 1.5 pound mixed fresh mushrooms (shitake, porcini, oyster)
  • 1/2 cup Madeira wine
  • 1 cup light vegetable broth (or liquid from reconstituted dried mushrooms or a mixture of both)
  • 1 cup milk
  • 3 Tbs. flour
  • pinch of ground nutmeg
  • pinch of cayenne pepper
  • Salt and freshly ground pepper, to taste
  • 1/2 cup grated Parmigiano-Reggiano cheese



Preheat an oven to 375°F. Butter a casserole dish.


In a large sauté pan over medium-high heat, melt the butter. Add the mushrooms and sauté, stirring occasionally, about 10 minutes. Set aside, covered to keep it warm.


Prepare a Madeira-flavored sauce:


Melt the butter in a pan; when melted, add flour. Blend well over a slow fire and then add slowly - constantly stirring - broth and milk which have been mixed and heated. Keep beating the sauce with a spoon to make it light. Then add the juice from the pan in with the mushrooms have been cooked and Madeira wine - heated, but not boiled. (Sherry may be used, but the flavor of Madeira is finer with mushrooms.)


Season the sauce with salt, ground nutmeg, and a touch of cayenne.


Spoon the mushrooms into a casserole dish.


Sprinkle the Parmigiano-Reggiano over.


Bake for 10-15 minutes until the top is golden and the cheese is melted.


Let stand for 5 minutes before serving.


Mushrooms vary in size. If you have too many for the baking dish and if there is sauce leftover, heat the mushrooms in the sauce and serve separately over boiled potatoes.

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  • Reply
    Kelly | Eat Yourself Skinny
    January 11, 2012 at 1:46 am

    What a great recipe, this looks amazing and your pictures are gorgeous! 🙂

  • Reply
    January 11, 2012 at 9:46 am

    What kind of mushroom is the first photo of? They were my favourite when I was in China but I only know the Chinese name (xin bao gu).

    Lovely post by the way…I adore mushrooms so this was full of drooling moments 😀

  • Reply
    January 11, 2012 at 11:10 am

    Madeira wine sounds like a wonderful compliment to the earthiness of the mushrooms. This looks amazingly delicious! 🙂

  • Reply
    January 11, 2012 at 6:43 pm

    Oh I adore mushrooms! This looks lovely!!

    Check out my blog if you get a moment…

  • Reply
    January 12, 2012 at 1:48 am

    Dear twospoons, the mushrooms name is Giant oyster. They are flavourful and incredibly meaty. They take to heat extremely well and would make a great meat substitute.

  • Reply
    September 4, 2012 at 11:36 pm

    Bookmarked this recipe a while back, but finally made it this evening. Instead of serving on bread, I served over pasta, forgoing the baking. SO delicious! The Madeira really elevates the sauce from hearty gravy to complex sauce. Thoroughly enjoyed by my partner and I. Thanks so much for sharing!

  • Reply
    September 4, 2012 at 11:51 pm

    Cindy, I am so pleased, that you liked the recipe!! I love mushrooms and I cook them differently all the time. I am going to post another great mushroom recipe really soon. Come again and thank you!

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