White wine and mushroom cream sauce

    White wine and mushroom cream sauce


    84 people made this

    About this recipe: This is an easy mushroom sauce that comes together in minutes, which you can use to top pasta, rice, meatballs, chicken, etc. Use your favourite fresh mushrooms if desired - you may just have to increase the cooking time a bit.

    Serves: 8 

    • 50g butter
    • 1/2 (300g) tin chopped mushrooms, drained
    • 2 tablespoons plain flour
    • 2 teaspoons dried Italian herbs
    • 1 teaspoon salt
    • 125ml white wine
    • 225ml chicken stock
    • 1 egg
    • 120ml double cream

    Prep:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Melt the butter in a frying pan over medium heat. Add the mushrooms and cook until browned. Mix in flour, dried Italian herbs and salt until smooth. Gradually stir in wine and chicken stock so that no lumps form and bring to a simmer.
    2. Whisk together the egg and cream; stir into the sauce whilst off the heat. Bring back to the heat and stir until thickened, but do not allow it to boil.

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    Reviews (1)


    Vey nice. I used fresh mushrooms instead of tinned, and Marigold stock, but apart from that followed the recipe, served it on cheesy mashed potatoes, and my wife loves it which is all that matters! - 01 Apr 2013

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