White Wine and Mushroom Sauce recipe

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Ingredients

2 tablespoons unsalted butter
5 cloves garlic
1 green bell pepper, diced
1 small onion, chopped
1 (8 ounce) package sliced fresh mushrooms
1 cup white wine
1 cup chicken broth
2 tablespoons cornstarch
¼ cup cold water
¼ cup heavy cream
¼ cup grated Romano cheese
¼ cup grated Parmesan cheese

Nutrition Info

249.9 calories
carbohydrate: 12.3 g
cholesterol: 47.8 mg
fat: 15 g
fiber: 1.5 g
protein: 7.1 g
saturatedFat: 9.3 g
servingSize: -
sodium: 181.1 mg
sugar: 3.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt butter in a heavy skillet over medium heat. Cook garlic in hot butter until browned, about 5 minutes.

  2. Mash the garlic in the skillet and stir into the butter, add green bell pepper and onion and cook until the onion is translucent, 5 to 7 minutes.

  3. Stir mushrooms into the pepper and onion mixture, cook and stir until the mushrooms are slightly browned, about 5 minutes. Stream heavy cream into the mixture while stirring, add Romano cheese and Parmesan cheese. Continue cooking until the mixture is hot and the cheese is melted, 5 to 10 minutes more.

  4. Pour wine into the skillet and cook until the liquid is reduced in volume by half, 5 to 10 minutes, add chicken broth, bring to a simmer, and cook until slightly reduced, about 5 minutes.

  5. Mix water and cornstarch together in a small bowl until cornstarch is completely dissolved, stir into the liquid in the skillet and cook, stirring regularly, until the liquid is thickened, 5 to 10 minutes.

Recipe Yield

4 servings

Recipe Note

Mushrooms, peppers, onions, and garlic combined with white wine make a simply elegant dish.

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