This deliciously creamy white wine mushroom sauce with cream is a quick and simple sauce that is perfect for serving over pasta, chicken, pork chops, or rice. Mushroom sauce with white wine is prepared using easy-to-find ingredients in less than 30 minutes.
As a sommelier, I LOVE cooking with wine! My favorite dishes to make with wine are slow-simmered stews or sauces like this champagne chicken recipe.
But sometimes, I crave simplified sauces that can be made quickly and take chicken or pasta to the next level with minimal effort.
This creamy mushroom sauce with white wine and cream is a perfect solution! You can serve it over pasta, rice, or quinoa to create a delicious side dish. If you love this easy sauce for creating simple dinner meals, you may also enjoy this homemade pesto sauce.
Not only is it quick and easy, but it uses mostly kitchen staples you probably already have on hand. The only thing you will need to grab fresh is the mushrooms!
So let's dig into the details of this recipe, I can't wait to show you how to make my favorite white wine sauce. Before I tell you how to make it, let's talk about the best white wines to cook with.
How to Choose a White Wine for Cooking
When it comes to cooking with wine, I have three great choices for a dry white. Any one of these three will make the best white wine for mushroom sauce.
- Pinot Grigio - Its consistent, light citrus flavor is an excellent choice for making a simple wine sauce.
- Sauvignon Blanc - This wine has a lingering finish and a little more zip. Its flavor profiles vary depending on region where the wine was produced.
- Un-Oaked Chardonnay- This is my favorite choice for using with cream and mushroom sauces. It is typically full-bodied and has a bit of minerality on the finish to cut through a cream sauce.
To make this simple white wine and mushroom sauce recipe you will need:
- Unsalted butter - Used to sauté the onions and mushrooms.
- Onion - I like sweet onion for this recipe.
- Mushrooms -White or baby portobello are my favorites.
- Garlic cloves - Fresh is best!
- Seasoned salt - A simple solution to add a complex flavor to the background.
- Ground black pepper - Give the sauce a bit of zip!
- Dry white wine - Use high quality dry wine
- Chicken or vegetable broth - This gives the sauce that slow simmered flavor quickly.
- Heavy cream - Makes the sauce thick and creamy.
- Parmesan cheese - I prefer high quality freshly grated for this recipe.
See the recipe card further down for the exact quantities of each ingredient.
This recipe is so versatile. Here are a few of my favorites when making substitutions.
- Butter - Swap it out with your olive oil or your oil of choice instead.
- Vidalia onion- Use any sweet onion or you can use yellow or white onion.
- Mushrooms - You can skip the mushrooms entirely and make a white wine cream sauce instead.
- Garlic cloves- if you don't have fresh garlic, you can use a scoop of jarred garlic or a garlic paste.
- Seasoned salt - Sea salt or regular table salt will work just fine.
- Freshly ground black pepper - Change things up by using white pepper instead.
- Dry white wine - Cooking wine or champagne is an acceptable substitution if you don't have dry wine on hand.
- Vegetable or chicken broth - You can use water and bouillon if you don't have broth on hand but the flavor may not be as rich.
- Heavy cream - Heavy cream is best, but you can also make this using half and half or whole milk if needed.
- Freshly grated parmesan cheese - I always recommend freshly grated parmesan cheese over grated but in a pinch, you can use storebought grated.
One of my favorite things about this recipe is the minimal clean-up! All you need to make this one pot simple sauce is:
Follow along to see how easy it is to make this mushroom white wine sauce with cream. Detailed instructions are further down in the recipe card.
Start by melting the butter in the large skillet over medium-high heat. It's going to seem like a lot at first, but once you add the mushrooms to the onions you will see why we needed the entire one-quarter cup!
Sautee the onions in the butter until they are cooked through. You will know they are ready when they are tender and transparent in appearance.
Cooking onions on medium heat slowly will result in a caramelized, sweet flavor which is a delicious backbone to this sauce.
Next, add your mushrooms. It is important that the mushrooms are dry before you add them to the skillet. Mushrooms hold a lot of water, so making sure they are dry before adding them to the pan is vital for a rich sauce.
When the mushrooms are tender, it is time to add the garlic and the seasonings.
I only like to sautee garlic for a minute or just until it reaches the point where it becomes fragrant. Overcooking garlic can cause it to become a bit bitter.
Next, it's time to add the liquids. Start by adding the champagne to the skillet.
Followed by the chicken or vegetable broth. Continue cooking the mushrooms in the liquid until the liquid has reduced to half of the quantity.
This usually takes about 5-10 minutes at medium heat with the sauce simmering.
When the liquids are reduced, turn the heat off and add the cream to the skillet.
Also, the parmesan cheese.
Stir until everything is well incorporated and the cheese is melted.
Serve warm over pasta, chicken, pork chops, rice, or veggies for a slow-simmered flavor that you just made in under 30 minutes!
I love this white wine mushroom cream sauce as written, but if you are looking to change things up you can try these variations.
- Spicy - Add chili pepper flakes or cayenne at the end of cooking.
- Champagne - Use champagne, cava or sparkling wine in place of the white wine.
- Vegan - Use vegetable broth, canned coconut milk instead of heavy cream and skip the cheese for a vegan-friendly option.
This mushroom and white wine sauce can be stored in an airtight container in the fridge for up to 4 days. I recommend storing it separate from what you served it on if possible.
For example, if making a white wine mushroom sauce pasta, store the pasta in one container and the sauce in a second.
This recipe is best enjoyed fresh and does not freeze well.
To reheat, return it to a saucepan and reheat over medium heat until creamy. If the sauce is too thick after being refrigerated you can add more heavy cream or broth to thin it out a bit.
Expert Tips and FAQS
I can't wait for you to try this sauce! Before you give it a try remember:
- Choose a dry wine to make mushrooms in white wine sauce: Pinot Grigio, Sauvignon Blanc and Un-oaked Chardonnay are my top choices for cream sauces.
- Don't simmer the cream. Turn off the heat before adding the cream and the parmesan cheese.
- Reduce the wine and broth. This will create a thick and creamy sauce with an intense flavor.
It may be because the wine and broth didn't reduce enough. Allowing the sauce to simmer for a while usually fixes the problem.
You can mix 1 tablespoon corn starch with 1 tablespoon water. Whisk them together and add them to the sauce in the final stages.
I love serving it with pasta, grilled chicken breast, sauteed chicken thighs, pork chops, rice, or even with veggies. It even makes a tasty mushroom gravy for mashed potatoes or egg noodles.
More Easy Dinner Recipes
Did you try this recipe? Please leave a star rating in the recipe card right below! You can also write a review in the comment section further down the page I always appreciate your feedback. And don’t forget to tag me @freshcoasteats in your photos on social media, I'd love to see your results!
Mushroom Sauce with White Wine and Cream
- 2 Tablespoons unsalted butter
- 1 cup Vidalia onion (or other sweet onion), chopped
- 8 ounces mushrooms white or baby portobello
- 3 cloves garlic minced
- ½ teaspoon seasoned salt
- ¼ teaspoon freshly ground black pepper
- ½ cup dry white wine
- ½ cup chicken or vegetable broth
- ½ cup heavy cream
- ½ cup parmesan cheese freshly grated
- Parsley for garnish optional
- Over medium-high heat, melt the butter in a large skillet.
- Add the onion and cook until fragrant and translucent , about 3 minutes.
- Add the mushrooms and cook until tender, about 5 minutes.
- Add the garlic, seasoned salt and pepper and cook for one additional minute or until the garlic is fragrant.
- Pour in the white wine and broth. Bring to a boil and cook until the liquid has reduced to half.
- Remove from heat and slowly add the heavy cream and parmesan cheese and stir until completely melted.