Creamy Mushroom Sauce for Pasta, Chicken, and More Recipe
Creamy Mushroom Sauce for pasta, ravioli, chicken, pork fillet and more! Velvety and so flavorful, this creamy mushroom cheese sauce is made with white wine.
Servings: 4 servings
Equipment
Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 10 ounces mushrooms such as crimini, shiitake, etc., thinly sliced (about 1/8” thick)
- 2 cloves garlic minced
- 1/3 cup dry white wine or white cooking wine
- 1/3 cup chicken broth
- 1 cup heavy cream room temperature
- ½ teaspoon lemon juice freshly-squeezed
- ½ teaspoon salt or more to taste
- ¼ teaspoon black pepper freshly cracked
- ¼ cup grated parmesan cheese plus more for serving
Instructions
- Melt butter and olive oil in a large skillet over medium high heat. Add mushrooms. Cook until browned and tender, and moisture is mostly gone, stirring occasionally. Add garlic and cook until golden. Set mushrooms and garlic aside in a separate plate.
- Add wine to the hot skillet, cooking to let steam off until 2/3 evaporated. Stir in chicken broth, heavy cream, lemon juice, salt, pepper, and Parmesan. Cook for 1-3 minutes, stirring occasionally.
- Stir in mushrooms and garlic. Cook and stir occasionally for another 3-6 minutes until sauce is tannish brown, bubbling, thickened. Once you turn the heat off, the sauce should be a creamy and thick liquid. Mine took 4 ½ minutes.
- Serve with chicken, pasta, pork fillets, steak, fish, and more. Enjoy!
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Nutrition
Calories: 321kcal | Carbohydrates: 6g | Protein: 6g | Fat: 30g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 81mg | Sodium: 494mg | Potassium: 320mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1017IU | Vitamin C: 3mg | Calcium: 104mg | Iron: 1mg