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.
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Servings: 4
Calories: 265kcal
Equipment
- 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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