Ingredients for White Wine And Garlic Mushroom Cream Sauce
- 1 medium onion, finely chopped
- Garlic Cloves
- 8 oz cremini mushrooms, sliced
- Optional: 1/2 chicken stock cube (or 1/2 tbsp chicken bouillon paste), for extra thickness
- White Wine
- Heavy Cream
- 2 tablespoons olive oil
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How to Make White Wine And Garlic Mushroom Cream Sauce
- Heat olive oil in a medium saucepan over medium heat. Add the chopped onion and cook until softened, about 3-5 minutes. Do not brown.
- Add the minced garlic and sliced mushrooms. Cook for another 3-5 minutes, stirring occasionally, until the mushrooms release their moisture and slightly soften. Do not brown.
- Pour in the white wine and bring to a simmer. Cook for 5 minutes, or until the wine has reduced by about half.
- Crumble in the chicken stock cube (or stir in the bouillon paste) and stir until dissolved.
- Pour in the heavy cream. Reduce heat to low.
- Simmer gently for 5-10 minutes, or until the sauce has thickened to your desired consistency. Stir occasionally to prevent sticking.
- If the sauce is too thin, add the optional extra 1/2 chicken stock cube (or 1/2 tbsp bouillon paste) and simmer for a few more minutes. Season with salt and pepper to taste.
- Serve immediately over your favorite pasta, chicken, or risotto.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
23g
Fat
274g
Carbs
6g
