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My review
White Wine and Mushroom Sauce
6
Karen Lindsay
"Mushrooms, peppers, onions, and garlic combined with white wine make a simply elegant dish."
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Ingredients
45 m servings 250Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- Melt butter in a heavy skillet over medium heat. Cook garlic in hot butter until browned, about 5 minutes.
- 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.
- 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.
- 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.
- 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.
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Reviews
Read all reviews 1621 Ratings
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Most helpful positive review
10/25/2014
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
3/24/2020
I suppose it's okay. It's not the recipe I was looking for, but I gave it a try and the white wine disappoints. I used a dry Riesling and it gave the sauce a sweet, crisp flavor. I can see ...
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10/25/2014
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.
3/24/2020
I suppose it's okay. It's not the recipe I was looking for, but I gave it a try and the white wine disappoints. I used a dry Riesling and it gave the sauce a sweet, crisp flavor. I can see ...
2/24/2020
i don’t think you should add the cream and cheese until the end. I would add the cream, warm through, then turn the burner off and add the cheese- this might help with the clumpy texture some go...
7/15/2018
Amazing! After reading through the reviews I made minimal changes because we like seasoning in our food. I added a healthy dose of white pepper and some thyme and went heavy handed on the mush...
2/4/2018
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...
10/30/2016
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.
8/2/2016
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 ...