Mushrooms in a White Wine Cream Sauce

Annie Leon

By
@chicagolandia

I read the menu of a great little Tapas restaurant in NYC that I was working with recently and saw a menu item I just had to try my hand at. This is my version of their mushrooms in white wine. I added the cream element and swapped rosemary in for the sage the menu originally called for. The result was a rich, flavorful mushroom dish which I paired with grilled chicken breast and roasted potatoes. Easily a favorite in my household!


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Comments:

Serves:

4

Prep:

5 Min

Cook:

15 Min

Method:

Saute

Blue Ribbon Recipe

Notes from the Test Kitchen:
These mushrooms are divine! The sauce is creamy and tangy and full of flavor. Great served with a juicy grilled steak or pork chops. Yum!

Ingredients

2 clove
garlic
2 Tbsp
olive oil
1 Tbsp
butter
3/4 lb
mushrooms, fresh
1/4 tsp
rosemary
salt and pepper to taste
2 Tbsp
white wine
4 Tbsp
Philadephia cooking cream
3 Tbsp
sour cream, lite
2 Tbsp
Parmesan cheese

Directions Step-By-Step

1
Clean and quarter the mushrooms. In a large, non stick pan, melt butter and add olive oil and garlic - let cook together for 3-5 minutes on low heat, until garlic is just tender.
2
Add mushrooms to the pan, cook 4-6 minutes on medium low - season to taste with salt and pepper.
3
Add rosemary and white wine, cooking 2-3 minutes or until white has been reduced by half. Fold in cooking cream and sour cream, cook until a light sauce forms. Stir in Parmesan and serve.
4
Serve as a side dish over over your favorite steak, poultry, or pasta. Garnish with scallions, parsley, or fresh basil if desired.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Collection: Festive Feasts