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Mushroom Cream Sauce

Date Added: Nov 15, 2010 American Gluten Free
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Prep Time

5 mins

Cook Time

8 mins

Ready In

13 mins

Serving

2

*to adjust serving size click on "serving box".

Description

Shiitake, oyster and portobello mushrooms cooked in a white wine and heavy cream sauce. A perfect sauce for pasta, raviolis or chicken.


Ingredients

  • 1  Cup(s) Riesling or Dry White Wine
  • 1
  • 2  Table Spoon(s) White Wine Vinegar
  • 2
  • 1  Each Garlic Clove, thinly sliced
  • 3
  • 1  Cup(s) Shallots, minced
  • 4
  • 1  Each Thyme Sprig
  • 5
  • 1/2  Cup(s) Shiitake Mushrooms, thinly sliced
  • 6
  • 1/2  Cup(s) Oyster Mushrooms, thinly sliced
  • 7
  • 1  Each Large Portobello Mushroom, top layer removed, gills removed, chopped
  • 8
  • 1  Cup(s) Heavy Cream
  • 9
  •  To Taste Salt & White Pepper
  • 10
  • 4  Table Spoon(s) Olive Oil or Butter
  • 11
  • 4  Table Spoon(s) Olive Oil or Butter
  • 12

Directions

    1. In a large saute pan over medium heat, add Riesling and white wine vinegar
    2. Once wine is heated, add garlic and saute quickly, being careful not to brown
    3. Add shallots and thyme from thyme sprig
    4. Add butter and melt
    5. Add mushrooms and heavy cream
    6. Stir to combine, let reduce until sauce thickens
    7. Taste and season if necessary

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