This creamy white wine mushroom sauce turns any chicken, turkey, pork, steak, or even salmon recipe into a 5-star meal! With just a few shallots, garlic, butter-browned mushrooms, and about 30 minutes, you’ll create a rustically elegant masterpiece for dinner!
Creamy White Wine Mushroom Sauce
Looking to impress friends or family with a dinner party, but don’t want to spend all day in the kitchen? I recently threw a dinner party and made this sauce for chicken breasts with Herbs de Provence, and it was out of this world! It’s all in the slicing. I slice each mushroom in half, as opposed to thinly, so I get these nice, big, juicy, buttery mushrooms that look and taste so satisfying!
It’s one of my favorite dinner party recipes because I can create the sauce a whole day ahead, then simply heat it on a back burner for 5 minutes, sauté the chicken in a skillet for 10 minutes, and I’m done! It’s also wonderful on my Cornish game hen and baked mashed potatoes, which I just pop in the oven and take out when guests arrive!
I hate feeling rushed and flustered in the kitchen when friends are over – this sauce is on the table in no time, and it tastes like it came from a 5-star French restaurant!
Slice those mushrooms in half, not quarters. Big, buttery, luscious mushrooms really make this sauce shine!
The Process
- First, we slice the veggies and brown the mushrooms in butter and oil.
- Next, we sauté the shallots and garlic, toss in the thyme, and deglaze with wine.
- Then, we add cream, Dijon mustard, and chicken broth.
- Finally, we let it reduce for 10 minutes and add a little flour to thicken into a heavenly creamy texture.
Ingredient Notes
White Wine – Use a nice dry white wine like Pino Grigio, Chardonnay, Sauvignon Blanc or Riesling.
Cream – use Heavy Cream, not Half-and-Half.
Butter – Use a high-quality salted butter. I love Kerry Gold, but any grass-fed organic brand would do.
Shallots – You can substitute red onion if you want a stronger onion flavor, but use only a small one and slice it very thin.
Mushrooms – I love baby bellas for this recipe (they give it such a nice, rustic look), but you can use white as well.
Flour – This recipe calls for flour to thicken the sauce, but you can also use corn starch if you wish. You’ll just use only a tablespoon instead of 1½ tablespoons. You can also allow it to reduce for longer than 10 minutes. It won’t be as creamy, but it will have a bolder flavor.
How to Make This White Wine Mushroom Sauce Recipe
1. 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.
2. 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. It’s a lot of butter, I know. It’s supposed to be.
3. 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.
4. 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.
5. Add thyme leaves and combine garlic with shallots.
6. 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. Add back mushrooms. Allow sauce to reduce for 10 minutes, stirring throughout.
7. In a small bowl, mix 1½ tbsp. flour and 3 tbsp. chicken broth into a smooth slurry with no lumps.
8. Remove sauce from heat and pour in flour slurry to thicken. Give it a stir, sprinkle with salt and pepper to taste, and serve. NOTE: Taste first before adding salt! The salted butter may provide all the salt it needs.
Common Questions
Roasted or sautéed chicken
Pork chops
Lamb chops
Filet mignon
Salmon
Scallops
Turkey
Meatballs (turkey, chicken or beef)
Noodles
Mashed potatoes
Gnocchi
Cavatelli
Fettuccine
Linguine
Mushroom ravioli
You can make white wine cream sauce a whole 1-2 days ahead of time
Store in a container with a lid and simply reheat on the stove for 5-7 minutes in a saucepan. It will be thicker when cold, but will thin into a creamy sauce again. You may have to re-salt it if it was made a day or more before, as salt fades over time.
A Few Tips
1. Feel free to double the mushrooms if you want to make this sauce into a delicious vegetarian dinner with pasta!
2. Make sure to use a somewhat deep skillet. The sauce is easier to stir that way.
For more inspiration, subscribe to my newsletter, follow me on Instagram, on Pinterest, tiktok and Facebook! And if you ever make any of my tasty drinks or treats, take a picture and tag me. I want to see!
Creamy White Wine Mushroom Sauce
Equipment
- 1 cutting board & sharp knife
- 1 deep skillet
- 1 8 oz. measuring cup
- 1 spatula
- 1 mixing spoon
- 1 small mixing bowl
Ingredients
- 8 oz. baby bella mushrooms sliced in half
- ½ cup dry white wine like Pinot Grigio or Chardonnay
- ½ cup heavy whipping cream
- 1½ cups chicken broth and 3 tbsp. for slurry
- 3 large shallots thinly sliced
- 3 garlic cloves minced
- 1 tsp. fresh thyme leaves
- 1½ tsp. Dijon mustard
- 1½ tbsp. all-purpose flour
- 3 tbsp. salted butter
- 2 tsp. olive oil
- salt & pepper to taste
Instructions
- 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.
- 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. It’s a lot of butter, I know. It’s supposed to be.
- 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.
- 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.
- Add thyme leaves and combine garlic with shallots. 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. Add back mushrooms. Allow sauce to reduce for 10 minutes, stirring throughout.
- In a small bowl, mix 1½ tbsp. flour and 3 tbsp. chicken broth into a smooth slurry with no lumps. Remove sauce from heat and pour in flour slurry to thicken. Give it a stir, sprinkle with salt and pepper to taste and serve.
Leave a Reply