Ingredients
Scale
- 1 pound mixed mushrooms, sliced
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
Instructions
- Step 1: Heat olive oil in a large skillet over medium heat. Add the sliced mushrooms and cook, stirring occasionally, until they are softened and browned, about 8-10 minutes.
- Step 2: Add the chopped onion to the skillet and cook until softened, about 3-5 minutes. Then, add the minced garlic and cook for another minute until fragrant.
- Step 3: Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let the wine reduce slightly, about 2-3 minutes.
- Step 4: Stir in the heavy cream and bring to a simmer. Reduce heat to low and let the sauce thicken slightly, about 5 minutes.
- Step 5: Stir in the grated Parmesan cheese until melted and smooth. Season with salt and black pepper to taste.
Notes
- Store leftover sauce in an airtight container in the refrigerator for up to 3 days.
- Gently reheat the sauce over low heat, stirring frequently, and add a splash of milk if needed to loosen it.
- Serve this creamy mushroom sauce tossed with your favorite pasta or spooned over grilled chicken or steak.
- For a richer flavor, use a combination of wild mushrooms like shiitake, oyster, and cremini.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American