Creamy Mushroom Sauce with Wine
A scrumptious creamy mushroom sauce made with roux, white wine and fresh ingredients, such as herbs, butter and cream. This creamy sauce with wine complements almost any kind of main entree with meat, poultry or seafood. A must try recipe for the mushroom lovers at heart.
Ingredients
- 1 cup portabella or wild mushrooms
- 2 shallots, finely chopped
- 1 garlic clove, minced
- 2 tablespoons butter, divided
- 1 tablespoon flour
- 1/8 cup of dry white wine
- 3/4 cup of cream, or half-and-half cream
- Salt and white pepper, to taste
- Handful of fresh parsley
- Chives or dill for garnish
Preparation
- Melt one tablespoon of butter in a skillet over medium heat. Add shallots, mushrooms and garlic, stirring for 5 minutes. Set aside.
- Create the roux by melting one tablespoon of butter in a skillet. Blend in flour, stirring constantly until roux thickens and turns a nutty brown. Add wine, and stir until wine is reduced by half. Slowly add the cream, stirring gently as it simmers.
- Season to taste and serve atop a meat, poultry or seafood recipe.
- Garnish with fresh parsley and chives.
