Mushrooms in Red Wine and Mustard Sauce

Preparation info

    • Difficulty


    • Ready in

      5 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

It is easy to find a wide variety of dried mushrooms nowadays, and it is well worth experimenting with them. Although, on the face of it, they seem expensive, they grow like ‘triffids’ when soaked and have an intense flavour. Serve with a cheese soufflé or gratin dauphinois.


  • 50 g/2 oz dried mushrooms seasoning to taste
  • 50 g/2 oz/4 tablespoons butter
  • 150 ml/5 fl oz/ cup dry red wine
  • 1 tablespoon each of Meaux/wholegrain mustard and Dijon mustard
  • 25 g/1 oz/2 tablespoons plain/all-purpose flour


    Cover the mushrooms with water and soak for 5-6 hours. Drain and cook whole with the seasoning and half the butter until soft. Add the wine and mustard, stir well and cook for a minute. Mix the rest of the butter with the flour and add it in pellets until the sauce has thickened.