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February 28, 2022 By Karen 7 Comments

Mushroom Sauce with White Wine and Cream

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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.

White wine mushroom sauce with cream in a skillet with a wooden spoon scooping some out.

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.

Jump to:
  • How to Choose a White Wine for Cooking
  • Ingredients
  • Instructions
  • Variations
  • Storage
  • Expert Tips and FAQS
  • More Easy Dinner Recipes
  • Mushroom Sauce with White Wine and Cream

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.

  1. Pinot Grigio - Its consistent, light citrus flavor is an excellent choice for making a simple wine sauce.
  2. 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.
  3. 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.

Ingredients

To make this simple white wine and mushroom sauce recipe you will need:

Ingredients to make white wine mushroom sauce with cream.
  • 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.

Substitutions

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.

Equipment

One of my favorite things about this recipe is the minimal clean-up! All you need to make this one pot simple sauce is:

  • Large Skillet
  • Cutting Board
  • Knives
  • Wooden Spoon or Spatula for cooking

Instructions

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.

Onions cooking in a skillet.

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.

Mushrooms added to the skillet to cook.

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.

Adding the champagne to the skillet.

Next, it's time to add the liquids. Start by adding the champagne to the skillet.

Adding the chicken broth to the skillet of vegetables.

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.

Adding the cream to the mushroom sauce.

When the liquids are reduced, turn the heat off and add the cream to the skillet.

Cheese added on top of the cream to the top of ingredients in 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!

Variations

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.

Storage

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.
Why is my sauce watery?

It may be because the wine and broth didn't reduce enough. Allowing the sauce to simmer for a while usually fixes the problem.

How can I make an extra thick sauce?

You can mix 1 tablespoon corn starch with 1 tablespoon water. Whisk them together and add them to the sauce in the final stages.

How do I serve this sauce?

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.

White mushroom sauce with cream on the table ready to serve.

More Easy Dinner Recipes

  • Cobb Salad with Chicken
  • Slow Cooker Cabbage Roll Soup
  • Chicken Taco Casserole
  • Asian Turkey Meatballs

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!

Skillet of white wine mushroom sauce with cream on the table with ingredients and other foods for a meal.

Mushroom Sauce with White Wine and Cream

Flavorful mushrooms are cooked up in a creamy sauce with white wine and broth for a simple sauce you can use on chicken, pasta, rice and so much more. Made with simple ingredients and ready in less than 30 minutes.
4.63 from 8 votes
Print Pin Rate
Course: Sauce
Cuisine: American
Keyword: Mushroom Sauce with white wine, Mushroom sauce with white wine and cream, White Wine Mushroom Sauce with Cream
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: 265kcal

Equipment

  • Large Skillet
  • Cutting Board
  • Knife
  • Wooden spoon or spatula

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 265kcal | Carbohydrates: 9g | Protein: 8g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 608mg | Potassium: 334mg | Fiber: 1g | Sugar: 3g | Vitamin A: 723IU | Vitamin C: 7mg | Calcium: 180mg | Iron: 1mg
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Reader Interactions

Comments

  1. Jan says

    March 23, 2022 at 12:22 am

    Such a rich flavoured meal, I am looking forward to making this over the weekend. Thank you for the easy recipe.

  2. Sara says

    March 23, 2022 at 12:27 am

    5 stars
    What a delicious sauce! Fresh, vibrant flavors while being easy to prepare!

  3. sarah says

    March 23, 2022 at 1:42 am

    This was seriously SO easy and delicious! We love cooking with wine and this is a new favorite.

  4. Freya says

    March 23, 2022 at 3:01 am

    5 stars
    I love using wine in cooking but I had never really thought that different types of wine made that much difference! I will definitely be more careful when choosing in future!

  5. Luke says

    March 23, 2022 at 5:12 am

    5 stars
    This sauce was amazing, we made this with chicken and pasta and the whole family loved it 🙂
    I will defo be making it again next week, thanks for sharing !!

  6. Charlotte says

    March 27, 2022 at 2:49 pm

    5 stars
    I love using wine and mushrooms together! I can't wait to try this!

  7. Dawn says

    April 03, 2022 at 4:45 pm

    5 stars
    Holy moly. Mushrooms are already one of my favourite things, but this takes them to a whole new level. We had the sauce on chicken, but honestly, I could eat it like soup. In fact, I did eat the leftovers with a spoon. Delicious!

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Hi, I'm Karen! I’m a food stylist, photographer and recipe developer living in the Great Lakes area with my husband and four kids. I can’t wait for you to try my simple, clean, produce driven recipes inspired by the four seasons 

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