Creamy Mushroom Sauce
This rich and creamy mushroom sauce is so delicious and packed with flavor. Spoon this tasty sauce over pasta, chicken and more.
- 12 oz Mushrooms sliced
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 2 Tbsp Butter
- 1/4 tsp Italian Seasoning
- 2 tsp Minced Garlic
- 1/2 cup White Wine or White Cooking Wine
- 1 cup Heavy Whipping Cream
- 1 Tbsp Cornstarch
- 2 Tbsp Fresh Parsley chopped
Heat the butter in a large skillet over medium high heat.
Add the mushrooms and season them with salt and pepper.
Cook the mushrooms until the juices from the mushrooms are released and they are browned.
Add the garlic and Italian seasoning and heat for 1 minute until the garlic is fragrant.
Reduce the heat to medium, add in the white wine, deglaze the bottom of the pan and cook for approximately 1 minute until the mixture boils slightly.
In a separate bowl, whisk together the heavy whipping cream and cornstarch.
Stir this mixture into the saucepan and cook for 3-5 minutes or until the sauce has thickened.
Top the sauce with the fresh parsley and then it’s ready to enjoy!
This sauce is best served immediately but you can refrigerate the leftovers in an airtight container for up to 5 days.
This sauce will thicken when it’s stored so it will need to be thinned out when reheated.
Calories: 154kcal | Carbohydrates: 4g | Protein: 2g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 180mg | Potassium: 186mg | Fiber: 1g | Sugar: 2g | Vitamin A: 611IU | Vitamin C: 3mg | Calcium: 28mg | Iron: 1mg