You guys. I am in love.
With my husband, of course. But this sauce is also rather high on the list.
I am new to appreciating mushrooms. As a kid, I considered them to be abhorrent, along with pretty much every other vegetable. And until this past year, even though I grew to tolerate the flavor and could pick out the big chunks, I was still not very enthusiastic about them.
Mushrooms can give dishes a great depth of flavor for not a lot of cost. Which is why mushrooms have played a big part in trying to keep our grocery bill down this past year. They are on my list of kitchen staples to always have on hand, (I get them from Costco for a great price). Because as we’ve been eating less meat at each meal (and often none at all), I have found mushrooms to be a great option to give dishes a more “meaty”, filling quality.
So it’s been a process, but I can say that now I whole-heartedly appreciate this humble fungi. Mushrooms in omelets, meatballs, risotto, ravioli, soups, and more.
If you’re in the middle of the mushroom-appreciation spectrum (tolerating but not quite loving), a delicious creamy sauce would be like dipping your toes in the pool before a swim. Another tip is to try chopping the mushrooms more finely. Often the texture is the most off-putting quality and this can be easily minimized by serving them in smaller pieces.
As far as kids go, serve it up and let them decide. After being served dishes with mushrooms many times, my four-year-old has now decided they are delicious (largely thanks to this sauce). My three-year-old still isn’t convinced but I am still holding out hope for a fungus filled future.
A final word about this sauce. My favorite recipes are those that can be used in several different ways. Learn how to make this sauce and vary it up however you like. Serve it as is or throw in roasted chicken or meatballs. Serve it over spinach and cheese ravioli. Toss it with angel hair pasta. Or simply spoon it on top of baked chicken breasts. The variations are many.
White Wine Creamy Mushroom Sauce
Ingredient List
- 2 Tbsp butter
- 3 C mushrooms, sliced
- kosher salt
- 3 garlic cloves, minced
- 1 C dry white wine
- 2 Tbsp flour
- 1/2 C heavy cream*
- 1 C whole milk*
- 1/2 C Parmesan
*You can make the sauce without heavy cream. Simply use 1 1/2 C whole milk instead.
Method
1. Melt butter in a large nonstick skillet over medium heat. When the butter starts to foam, add the sliced mushrooms and 1/2 teaspoon of salt. Stir to evenly coat the mushrooms with the butter. Cook for about 10 minutes over medium heat until the mushrooms are soft and dark.
2. While your mushrooms are cooking, prepare your pasta and/or chicken for cooking.
3. Add the minced garlic to the mushrooms and cook 1 minute until the garlic is fragrant. Pour in the wine and increase the heat to medium-high. Cook for 5 minutes until the wine is reduced by half.
4. Reduce the heat to medium-low. Sprinkle 2 tablespoons flour across the top of the mushrooms and stir to mix the flour in. Whisk in the cream and milk. Cook for 5 to 10 more minutes over medium-low heat until the sauce thickens. Pour in shredded Parmesan cheese and stir until it is melted and blended.
5. Serve over pasta or chicken.
- 2 Tbsp butter
- 3 C mushrooms, sliced
- kosher salt
- 3 garlic cloves, minced
- 1 C dry white wine
- 2 Tbsp flour
- 1/2 C heavy cream*
- 1 C whole milk*
- 1/2 C Parmesan
- *You can make the sauce without heavy cream. Simply use 1 1/2 C whole milk instead.
- Melt butter in a large nonstick skillet over medium heat. When the butter starts to foam, add the sliced mushrooms and 1/2 teaspoon of salt. Stir to evenly coat the mushrooms with the butter. Cook for about 10 minutes over medium heat until the mushrooms are soft and dark.
- While your mushrooms are cooking, prepare your pasta and/or chicken for cooking.
- Add the minced garlic to the mushrooms and cook 1 minute until the garlic is fragrant. Pour in the wine and increase the heat to medium-high. Cook for 5 minutes until the wine is reduced by half.
- Reduce the heat to medium-low. Sprinkle 2 tablespoons flour across the top of the mushrooms and stir to mix the flour in. Whisk in the cream and milk. Cook for 5 to 10 more minutes over medium-low heat until the sauce thickens. Pour in shredded Parmesan cheese and stir until it is melted and blended.
- Serve over pasta or chicken.
[…] they dress up well on special occasions, are wonderful when tossed with pasta and a delicious sauce, and are uncomplicated enough to make a regular addition at […]