Creamy Mushroom Sauce with White Wine
Sautéed mushrooms simmered in white wine and vegetable broth, finished with heavy cream and fresh herbs. This French-style sauce balances earthy mushrooms with bright acidity and aromatic garlic and onion, ideal for serving over pasta, rice, or meat.
Ingredients
Instructions
- 1
Cut mushrooms in half or slice depending on size
- 2
Peel onion and garlic, then mince both finely
- 3
Heat oil in a non-stick skillet over medium-high heat
- 4
Sauté mushrooms in batches for about 5 minutes until golden, then remove and salt them
- 5
Lower heat and sauté onion and garlic for about 1 minute
- 6
Return mushrooms to the pan
- 7
Pour in wine and reduce by half
- 8
Add vegetable broth and heavy cream, then simmer for about 10 minutes
- 9
Snip chives or parsley and scatter over top
Tips
Sauté mushrooms in batches to allow proper browning rather than steaming
Reduce wine by half to concentrate flavor and cook off raw alcohol taste
Good to Know
Refrigerate in airtight container up to 3 days. Freeze up to 1 month.
Prepare through wine reduction, then cool and refrigerate. Finish with cream and herbs just before serving.
Over pasta, rice, potatoes, or alongside roasted chicken, beef, or fish.
Common Mistakes
Skip batching mushrooms to avoid releasing moisture and steaming rather than browning
Overcook mushrooms after initial sauté to prevent mushy texture in final sauce