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A wooden bowl of white wine mushroom sauce on a lace tablecloth surrounded by flowers and thyme.
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5 from 4 votes

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
Cook Time20 minutes
Total Time30 minutes
Course: sauce
Cuisine: French
Diet: Kosher
Servings: 6 servings
Calories: 190kcal

Equipment

  • 1 cutting board & sharp knife
  • 1 deep skillet
  • 1 8 oz. measuring cup
  • 1 spatula
  • 1 mixing spoon
  • 1 small mixing bowl

Ingredients

  • 16 oz. baby bella mushrooms sliced in half
  • ½ cup dry white wine like Pinot Grigio or Chardonnay 
  • ½ cup heavy whipping cream
  • cups chicken broth and 3 tbsp. for slurry
  • 3 large shallots thinly sliced
  • 3 garlic cloves minced
  • 1 tsp. fresh thyme leaves
  • tsp. Dijon mustard
  • 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.

Notes

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.

Nutrition

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