Mushrooms in a White Wine Cream Sauce

Annie Leon


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!

★★★★★ 2 votes
5 Min
15 Min

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!


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

How to Make Mushrooms in a White Wine Cream Sauce


  • 1Clean 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.
  • 2Add mushrooms to the pan, cook 4-6 minutes on medium low - season to taste with salt and pepper.
  • 3Add 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.
  • 4Serve as a side dish over over your favorite steak, poultry, or pasta. Garnish with scallions, parsley, or fresh basil if desired.

Printable Recipe Card

About Mushrooms in a White Wine Cream Sauce

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