A simple and flavorful mushroom sauce heavily infused with sage and white wine, these gluten-free sage mushrooms are great for pairing with steaks. 

A healthy gluten-free mushroom dish simmered in beef stock with white wine and sage.

I was told that all-you-can-eat restaurants love customers like me, a small adult who pays the same amount of money but doesn’t eat nearly as much as most people do.

The truth is that it depends on the restaurant. If it’s a Japanese all-you-can-eat or a hotpot restaurant, I am positive that I can make my money well worth it. If it’s a steakhouse, that’s a different story.

The other day, we went to this new all-you-can-eat BBQ restaurant called Terra Gaucha Brazilian Steakhouse located not far away from where we live. The type that you pay a fixed amount of money and eat unlimited salad bar, hot sides, and passes meats that they walk around and dish out to you from giant skewers.

Sounds heavenly to meat lovers, right?

However, no matter how excited my taste buds were, my tiny belly decided to stop accepting any delicious meats after just two different cuts of steak and one small piece of chicken. At that time, everyone else at the table were still going full speed by saying yes to every single meat carrier who passed by.

Well, I guess it’s time to explore the salad bar and hot sides a bit more. That’s when a hot mushroom side dish with a strong sage flavor totally caught my full attention. It was super savory, earthy and delicious!

I stood in front of the huge pot of mushrooms, and quickly waved over the waiter who’s in the hot sides session.

“How can I help you, Ma’am?”
“Hi, I just wanted you to know that this mushroom is outstandingly delicious!” I was ready to shamelessly “steal” the recipe.
“Oh, thank you! I am glad you like it.” The waiter had a big smile on his face.
“I can taste the sage. What else did you put in it?” I kept the conversation going.
“There’s some white wine in it.”
“Oh, nice! What kind of mushroom is that?”
“Just white button mushrooms.”
“I see. What stock do you use?”

Gluten-Free Sage Mushrooms

At this point, the waiter politely refused to answer my questions, “Ma’am, I am sorry. I am really not allowed to say anything more about this dish…”

By then, I realized that I had somehow pushed him into the corner. “Oh, my apologies. I didn’t mean that… It’s just so good that I can’t help myself… Thank you!”

I turned around with a full plate of mushrooms and thought, “Fine! I will reverse engineer it myself!”

After a few experiments, this Sage Mushrooms came out very similar to the one I had in Terra Guacha. If not, better!

I prefer to use two types of mushrooms for this recipe – white mushrooms and baby bella mushrooms. The former does a great job to soak up the flavor of beef stock and sage, the latter contributes a unique earthy taste to the dish.

It tastes just like fall! I can also imagine this simple mushroom dish making its way onto our Thanksgiving or Christmas table!

The whole thing requires only 6 ingredients and less than 30 minutes. It’s perfectly thickened so that you can either use it as a healthy gravy or a savory side dish. Oh, did I mention that it’s gluten free?

If you get a chance to try this recipe, do let me know how you like it in the comments below, or take a picture and share it on Instagram by tagging #StreetSmartKitchen. I would love to see what you cook up!

Happy September!

Gluten-Free Sage Mushrooms
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Gluten-Free Sage Mushrooms

Gluten-Free Sage Mushrooms

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  • Author: Sharon Chen
  • Prep Time: 5 minutes
  • Cook Time: 22 minutes
  • Total Time: 27 minutes
  • Category: Sides
  • Method: Stove
  • Cuisine: American
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A simple and flavorful mushroom sauce infused with sage and white wine.


Units Scale
  • 16 oz mushrooms (white or baby bella), sliced
  • 1 cup beef broth or vegetable broth if vegan
  • 1/2 cup white wine
  • 1 1/22 teaspoons ground sage
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water


  1. Place mushrooms in a flat-bottom pan. Pour beef broth over, add sage, stir, then bring to a boil. Don’t worry if your mushrooms are not completely covered by the broth. Mushrooms make their own juices while cooking.
  2. Once it’s boiling, reduce to medium heat. Add white wine and cook (uncovered) for 20 minutes.
  3. At the last minute of cooking, dissolve cornstarch with cold water in a small bowl, then stir into the pan, until the sauce is thickened.


  • Serving Size: 4

About the Author

Sharon Chen is an Integrative Nutrition Health Coach and author of the Complete Sous Vide Cookbook. She believes food not only brings healing but also connection. As the creator of StreetSmart Kitchen, she aims to make meal prep easier than ever and help you find balance, ease, joy, and simplicity in the kitchen as you improve your well-being.