Creamy White Wine Mushroom Sauce
This creamy white wine mushroom sauce turns any chicken, turkey, pork, steak or even salmon dinner into a 4 star meal! With just a few shallots, garlic, butter-browned mushrooms and about 30 minutes, you’ll create a rustically elegant masterpiece for dinner!
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: sauce
Cuisine: French
Diet: Kosher
Servings: 6 servings
Calories: 190kcal
- 16 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
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.
Taste first before adding salt! The salted butter may provide all the salt it needs.
This sauce will keep nicely for 2-3 days.
Reheat on the stove for 5-7 minutes in a sauce pan. 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.
See post for detailed instructions with photos of the process.
Nutrition information is an estimate.
Serving: 3ounces | Calories: 190kcal | Carbohydrates: 9g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 295mg | Potassium: 306mg | Fiber: 1g | Sugar: 2g | Vitamin A: 518IU | Vitamin C: 7mg | Calcium: 39mg | Iron: 1mg