White Wine Mushroom Cream Sauce Recipe

Introduction

This creamy white wine mushroom sauce is a rich and flavorful addition to any meal. Made with sautéed mushrooms, aromatic onions, and a splash of dry white wine, it’s finished with cream and parmesan for a luscious texture. Perfect to serve over red meat, chicken, or fish.

Ingredients

• 10 oz (300g) mushrooms, sliced
• 1 medium (120g) yellow onion, finely chopped
• 3 garlic cloves, minced
• ½ cup (120g) dry white wine
• ½ cup (120g) heavy cream
• ½ cup (120g) vegetable broth
• ⅓ cup (30g) parmesan cheese, grated
• 2 tablespoons unsalted butter for frying
• Sea salt
• Freshly ground black pepper
• Cayenne pepper to taste, optional

Instructions

1. Step 1: Melt the butter in a non-stick skillet over medium-high heat. Once hot and fully melted, add the chopped onions and minced garlic. Cook until the onions are translucent and fragrant.
2. Step 2: Add the sliced mushrooms to the skillet. Season with sea salt, freshly ground black pepper, and cayenne pepper if using. Cook until the mushrooms reduce in size and turn golden brown.
3. Step 3: Pour in the dry white wine and continue cooking until the liquid reduces by half, intensifying the flavor.
4. Step 4: Add the vegetable broth and lower the heat to medium. Let the sauce simmer for 3 to 5 minutes, or until the liquid reduces by half again.
5. Step 5: Stir in the heavy cream and grated parmesan cheese. Cook for another 3 to 5 minutes, stirring occasionally, until the sauce thickens but remains pourable.
6. Step 6: Remove from heat. Serve the sauce warm over your choice of red meat, chicken, or fish. Optionally, garnish with freshly chopped chives or spring onions.

Tips & Variations

• Use cremini or button mushrooms for a milder flavor, or shiitake for a more robust taste.
• Replace vegetable broth with chicken broth for a richer sauce.
• For a dairy-free version, substitute heavy cream with coconut cream and omit parmesan.
• Add fresh herbs like thyme or parsley for extra aroma and color.

Storage

Store leftover sauce in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a saucepan over low heat, stirring occasionally to maintain creaminess. Avoid boiling to prevent curdling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this sauce ahead of time?

Yes, you can make the sauce a day in advance and refrigerate it. Reheat gently on the stove before serving.

What dishes pair best with this white wine mushroom sauce?

This sauce complements grilled or roasted meats such as steak and chicken, as well as fish like cod or salmon. It also works well over mashed potatoes or pasta for a vegetarian option.

White Wine Mushroom Cream Sauce Recipe

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★★★★★

4.4 from 133 reviews

This creamy white wine mushroom sauce combines tender sautéed mushrooms with aromatic onions, garlic, and a rich blend of white wine, heavy cream, and parmesan cheese. Perfectly seasoned with a touch of cayenne and black pepper, this versatile sauce elevates red meat, chicken, or fish dishes with its luscious texture and deep flavors.

• Author: Logan
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: Approximately 1 ½ cups of sauce (serves 4) 1x
• Category: Sauce
• Method: Stovetop
• Cuisine: French-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 10 oz (300g) mushrooms, sliced
• 1 medium (120g) yellow onion, finely chopped
• 3 garlic cloves, minced

Liquids & Dairy

• ½ cup (120g) dry white wine
• ½ cup (120g) heavy cream
• ½ cup (120g) vegetable broth
• ⅓ cup (30g) parmesan cheese, grated
• 2 tablespoons unsalted butter for frying

Seasonings

• Sea salt, to taste
• Freshly ground black pepper, to taste
• Cayenne pepper, to taste (optional)

Instructions

1. Prepare aromatics and mushrooms: Melt the unsalted butter in a non-stick skillet over medium-high heat until hot. Add the finely chopped onions and minced garlic, cooking until they become translucent and fragrant.
2. Sauté mushrooms: Add the sliced mushrooms to the skillet. Season with sea salt, freshly ground black pepper, and cayenne pepper if using. Cook until the mushrooms have reduced in size and turned golden brown, stirring occasionally.
3. Deglaze with white wine: Pour in the dry white wine and continue cooking until the liquid has reduced by half, concentrating the mushroom flavors.
4. Add vegetable broth and simmer: Add the vegetable broth to the skillet and lower the heat to medium. Let the sauce simmer gently for 3 to 5 minutes, allowing the liquid to reduce by half again.
5. Incorporate cream and cheese: Stir in the heavy cream and grated parmesan cheese. Cook for an additional 3 to 5 minutes, stirring occasionally, until the sauce thickens but remains pourable.
6. Serve and garnish: Remove the sauce from heat and serve it alongside red meat, chicken, or fish. Garnish optionally with freshly chopped chives or spring onions for added color and flavor.

Notes

• Use dry white wine such as Sauvignon Blanc or Pinot Grigio for best flavor.
• The sauce can be made ahead and gently reheated on the stovetop before serving.
• For a richer sauce, increase parmesan cheese slightly or add a dab of cream cheese.
• Adjust cayenne pepper to taste for preferred level of heat or omit for milder flavor.
• Pair this sauce with grilled or roasted meats to complement the creamy mushroom profile.

Keywords: white wine mushroom sauce, creamy mushroom sauce, mushroom cream sauce, mushroom sauce for meat, easy mushroom sauce recipe