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White Wine and Mushroom Sauce

Karen Lindsay

"Mushrooms, peppers, onions, and garlic combined with white wine make a simply elegant dish."
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Ingredients

45 m servings 254 cals
Original recipe yields 4 servings

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Directions

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  1. Melt butter in a heavy skillet over medium heat. Cook garlic in hot butter until browned, about 5 minutes.
  2. Mash the garlic in the skillet and stir into the butter; add green bell pepper and onion and cook until the onion is translucent, 5 to 7 minutes.
  3. Stir mushrooms into the pepper and onion mixture; cook and stir until the mushrooms are slightly browned, about 5 minutes. Stream heavy cream into the mixture while stirring; add Romano cheese and Parmesan cheese. Continue cooking until the mixture is hot and the cheese is melted, 5 to 10 minutes more.
  4. Pour wine into the skillet and cook until the liquid is reduced in volume by half, 5 to 10 minutes; add chicken broth, bring to a simmer, and cook until slightly reduced, about 5 minutes.
  5. Mix water and cornstarch together in a small bowl until cornstarch is completely dissolved; stir into the liquid in the skillet and cook, stirring regularly, until the liquid is thickened, 5 to 10 minutes.

Nutrition Facts


Per Serving: 254 calories; 15.1 g fat; 12.5 g carbohydrates; 7.4 g protein; 49 mg cholesterol; 421 mg sodium. Full nutrition

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Reviews

Read all reviews 13
  1. 18 Ratings

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Most helpful positive review

This was very good over grilled steaks, but did need seasoning/salt. I omitted the green pepper. I would you red bell pepper next time to give it a pop of color.

Most helpful critical review

Horrible! The proportions are way off. The cook times are way off. It ended up being a sloppy mess. A waste of food and time. Uneatable.

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This was very good over grilled steaks, but did need seasoning/salt. I omitted the green pepper. I would you red bell pepper next time to give it a pop of color.

I didn't add the peppers but still really good! :)

Great sauce withmany options

I made this to serve over schnitzel. I omitted the green pepper and cheeses. Used vegetable stock for the chicken and reduced cream to 1/8 cup. I did not use the cornstarch slurry to thicken but...

Horrible! The proportions are way off. The cook times are way off. It ended up being a sloppy mess. A waste of food and time. Uneatable.

This sauce has very good flavor. However, the cheese kept clumping up. Perhaps using shredded parmesan instead of grated would help? Not having any shredded parm on hand, I ended up removing ...

Omitted the peppers and added a pinch of oregano because we felt like it needed an herb. Served over chicken cutlets with mashed potatoes and asparagus. Tasty!

I have made this recipe multiple times. Mostly I omit the peppers. I make this when I grill chicken. My wife loves the mushroom/wine combo and it has a great flavor. I pour on chicken and Ma...

I think the recipe has potential. I followed it quite closely but we found it bland. Maybe thyme or another herb would help. I used a dry Reisling for the wine. If I tried it again I would c...