Mushroom Sauce with Cream and White Wine
Making mushroom sauce with cooking cream is not only super tasty but also very easy. The sauce is ready in 20 minutes! Delicious with pork tenderloin, steak, omelet, pasta, or baked potatoes! What's not good about this?
Ingredients
- 1 tablespoon butter
- 1 onion sliced finely
- 4 cups mushrooms cut into ¼ inch (½ cm) thick slices (400 gram)
- 2 cloves garlic chopped finely
- 1 tablespoon flour
- 1 cup white wine dry
- ½ cube vegetable stock for 2 cups (500 ml stock of ¼ cube for 4 cups of stock (1 liter)
- ⅔ cup cream
- Salt and pepper at taste
- ½ oz. parsley
- 1 teaspoon lemon juice
Ingredients you need per step are listed below the step in Italic
Instructions
- Melt the butter in the skillet over medium heat.1 tablespoon butter
- Sauté the onion for 3 minutes until translucent.1 onion
- Fry the mushrooms over high heat for 8 minutes until golden brown. Turn regularly.4 cups mushrooms
- Turn the heat to medium-high. Sprinkle the flour over the mushrooms and add the garlic. Stir fry for 2 minutes.1 tablespoon flour, 2 cloves garlic
- Pour the wine into the frying pan and crumble the cube over the sauce. Turn the heat to high and let it come to a boil. Let it cook for 4 minutes.1 cup white wine, ½ cube vegetable stock
- Now turn the heat to medium-high and add the cream. Let the sauce cook for another 2 minutes. The sauce will now thicken nicely.⅔ cup cream
- Taste to see if it needs salt and pepper and add to taste.Salt and pepper
- Stir in lemon juice and transfer to your serving bowl. Garnish with chopped parsley. Serve right away!½ oz. parsley, 1 teaspoon lemon juice
NOTES
1. - Mushrooms
Be careful when cleaning mushrooms. Do not use water, because the mushroom will absorb this and the taste will be much less flavorful. But how do you clean them?
Cut a slice off the bottom of the stem with a sharp knife. Then use a brush or dry paper to clean the top.
2. - Wine
Use a dry white wine such as Sauvignon Blanc or Pinot Grigio. The alcohol evaporates by cooking the sauce. If you prefer not to use wine, replace it with 1 cup (250 ml) stock (you will then no longer add a stock cube).
3. - Cream
In this recipe, you can use both. Light cream (20 % fat) is the light version of heavy cream (at least 36 % fat), with the same result when preparing this sauce. You use it to give the mushroom sauce a creamy taste.
4. - Vegetable Stock Cubes
In this recipe, use ½ cube of vegetable stock ( used to prepare (2 cups) ½ liter of stock). If you have a cube for preparing 4 cups (1 liter) of stock, use ¼ part of the cube. You can replace vegetable cubes with chicken stock cubes.
5. - Storage
- Refrigerator - Do you want to prepare this sauce in advance or do you have leftovers? Place a plastic wrap on top of the sauce and let it cool quickly to room temperature. Then transfer it to an airtight container. You can keep the sauce in the fridge for up to 3 days.
- Freezer - Place a plastic foil on the sauce (to prevent forming a skin) and let it cool to room temperature. Place in a freezer box or bag and freeze. This keeps up for 1 month. Let the sauce thaw in the refrigerator.
- Reheat - Warm in a small saucepan over medium heat while continuing to stir.
Nutrition
Calories: 254kcal | Carbohydrates: 11g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 52mg | Fiber: 2g | Sugar: 4g | Vitamin A: 970IU | Vitamin C: 10mg | Iron: 1mg
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