Name: Mushroom and Shallot Au Jus
Prep time: 8 min
Cook time: 17 min
Total time: 25 min
Yield: 6
Cuisine: French
Ingredients: ¼ cup dry red wine (or grape juice); ½ tsp whole black peppercorns; 1 bay leaf; 1 tsp olive oil; 12 oz mixed mushrooms (cremini/portobello), thinly sliced; 2 cloves garlic, smashed; 3 large shallots, finely diced; 3 sprigs fresh thyme; 4 cups low-sodium vegetable broth; Salt to taste

Deeply savory mushroom-shallot broth simmers with thyme and a splash of red wine, creating a light, French-style au jus. Rich umami without beef—perfect for dipping, drizzling, or sipping. Healthy, vegan elegance in 25 minutes.

Why You’ll Love This Recipe

This mushroom and shallot au jus delivers steakhouse sophistication without the steak—meaty mushrooms and sweet shallots reduce into an intensely flavorful, crystal-clear broth that’s 90% lower in fat than traditional versions. A whisper of red wine and fresh thyme builds layers of complexity, while vegetable stock keeps it light yet soul-s warming. Naturally vegan, gluten-free, and under 50 calories per serving, it elevates roasted vegetables, mashed potatoes, or plant-based proteins to gourmet status. Kids use it as soup, adults sip it like consommé, and leftovers concentrate into umami bombs. One pot, zero waste, French bistro magic at home.

Recipe Tips and Tricks

Dry Roast First → Intensifies mushroom depth.
Shallot Sweat → Low heat prevents bitterness.
Deglaze Hot → Captures fond flavor.
Simmer Gentle → Clarity and purity.
Strain Twice → Silky, clear jus.
Wine Optional → Non-alcoholic sub works.
Reduce Slowly → Concentrates without clouding.
Finish Fresh → Thyme off-heat preserves aroma.

Yield: 6 Servings

Mushroom and Shallot Au Jus

Crystal-clear mushroom-shallot jus with thyme and wine—healthy, vegan au jus in 25 minutes.

Prep Time 8 minutes

Cook Time 17 minutes

Total Time 25 minutes

Ingredients

¼ cup dry red wine (or grape juice)
½ tsp whole black peppercorns
1 bay leaf
1 tsp olive oil
12 oz mixed mushrooms (cremini/portobello), thinly sliced
2 cloves garlic, smashed
3 large shallots, finely diced
3 sprigs fresh thyme
4 cups low-sodium vegetable broth
Salt to taste

Instructions

Prep Station → Slice mushrooms paper-thin, dice shallots, smash garlic—gather thyme and peppercorns in cheesecloth sachet if desired.
Dry Roast → Heat large pot over high; add mushrooms in one layer—no oil—cook 5 minutes until deeply browned and liquid evaporates.
Shallot Sweat → Lower to medium; add olive oil and shallots—cook 3 minutes until translucent and sweet.
Garlic & Herb → Stir in smashed garlic, thyme sprigs, bay leaf, peppercorns—toast 1 minute until fragrant.
Deglaze Magic → Pour red wine around edges; scrape fond vigorously—reduce by half (2 minutes).
Broth Base → Add vegetable broth; bring to gentle simmer—skim any foam for clarity.
Gentle Reduction → Lower heat; simmer uncovered 10 minutes—flavors concentrate without clouding.
Strain Silk → Remove solids with fine mesh sieve; press gently—return clear jus to pot.
Final Season → Taste and adjust salt; simmer 2 more minutes if thicker jus desired.
Serve Elegance → Ladle warm into small bowls for dipping or drizzle over roasted veggies—garnish with thyme leaf.

Notes

Dry-roast mushrooms first—unlocks maximum umami.
Gentle simmer preserves clarity.
Strain twice for restaurant polish.
Freezes beautifully in cubes for instant flavor.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 60Total Fat 1gSaturated Fat 0gUnsaturated Fat 1gSodium 512mgCarbohydrates 9gFiber 2gSugar 4gProtein 2g

The recipes and nutritional information on Fungi Recipes are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.