Easy White Wine Mushroom Sauce

"This mushroom sauce was amazing. So easy and such a hit! Served over mashed potatoes, and loved every bite!"

- Florence H.

READER REVIEW

8 oz. mushrooms 1½ tbsp. all purpose flour 3 tbsp. salted butter 2 tsp. olive oil ½ cup dry white wine 1½ cups chicken broth ½ cup heavy whipping cream 1 tsp. fresh thyme leaves 3 large shallots 1½ tsp. Dijon mustard 3 garlic cloves 1½ tbsp. all-purpose flour

INGREDIENTS

FULL RECIPE

Easy White Wine Mushroom Sauce

YIELD

6 servings

COURSE

sauce

TIME

30 minutes

LEVEL

beginner

Thinly slice 3 shallots, mince 3 garlic cloves, remove 1 tsp. fresh thyme leaves from stems and slice 8 oz. mushrooms in half, including stems.

1.

Add 3 tbsp. salted butter to a skillet with 2 tsp. olive oil. Place mushrooms face-down and brown over MEDIUM-HIGH heat, about 5-7 minutes until golden. Flip them and brown for another 2-3 minutes.

2.

Remove mushrooms with a spoon, leaving as much oil and butter in the pan as you can. Add sliced shallots, reduce heat to MEDIUM and sauté for 3-4 minutes until gently brown.

3.

Push shallots to one side of the pan and add minced garlic to the other side. If there isn’t enough butter and oil left, add a tiny bit of oil to help them brown.

4.

Add thyme leaves and combine garlic with shallots.

5.

Add ½ cup white wine to deglaze the pan, then add 1½ cups chicken broth, ½ cup heavy whipping cream, and 1½ tsp. Dijon mustard. Allow sauce to reduce for 10 minutes, stirring throughout.

6.

In a small bowl, mix 1½ tbsp. flour and 3 tbsp. chicken broth into a smooth slurry with no lumps.

7.

Remove sauce from heat and pour in flour slurry to thicken. Give it a stir, sprinkle with salt and pepper to taste, and serve.

8.