White wine and mushroom cream sauce

    25 min

    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.

    95 people made this

    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 in English (70)


    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


    Fantastic and easy. Here's how I pulled off a fantastic white wine sauce using this recipe (my first white wine sauce and huge hit with my hubby): When the butter was melted, I added one XL clove of garlic, minced, and as soon as the first bit started to turn golden, I added 12oz, of fresh mushrooms, quartered (instead of the jarred/canned kind). I skipped the salt altogether, as well as the flour. I made 3/4 cup of broth with 1/2 a veggie bullion cube (this was weak broth, according to the bullion cube's directions) and combined that with a whole cup of white wine (double what the recipe calls for - and I added even more later). I added the broth/wine mix to the butter/shrooms/garlic mix and kept heating it until it almost simmered. Then came 1/2 can of evaporated milk (instead of the heavy cream, which is expensive). I added a boatload of basil, parsley, and cracked black pepper, too, and two shakes of onion powder (instead of "Italian seasoning"). Then I took OUT about 1/2 cup of the liquid and set it aside in a small bowl. Into that bowl I added almost 2tbsp. of cornstarch, and I mixed it in until there were no lumps. Then of course the contents of that bowl went back into the sauce, and at this point I added a little sea salt to taste (certainly not a whole teaspoon!), more pepper, and a whole other cup of wine (what's the point of wine sauce if you can't taste the wine because you've cooked it all out?!). I omitted the egg altogether (because many reviewers  -  22 Nov 2008  (Review from Allrecipes US | Canada)


    Really good! Left out the egg and shrooms; made it w/lowfat marg. and evap. milk and added 1T of lemon juice after it had simmered. Am going to make this for a cooking demo using the full fat ingredients. Served this with boneless; skinless chicken cooked first; and then I made the sauce in the same pan. YUM!  -  09 May 2001  (Review from Allrecipes US | Canada)