White Wine and Garlic Mushroom Cream Sauce
I got this delicious recipe from a chef at a restaurant where it was served with chicken. It also goes great with pasta or as a risotto sauce. It's easy to make but tastes very expensive!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
contains white meat
tree nut free
nut free
gluten free
red meat free
contains fish
shellfish free
contains dairy
- 2 cups heavy cream
- 1 onion diced
- 1 cup white wine
- olive oil to fry
- 4 garlic cloves crushed
- 20 small mushrooms thinly sliced
- 1 chicken stock cube undiluted
- Carbohydrate 15.0491000048766 g
- Cholesterol 163.342000207732 mg
- Fat 44.5678000561027 g
- Fiber 2.061000020504 g
- Protein 6.88708000312579 g
- Saturated Fat 27.5083200349232 g
- Serving Size 1 1 serving(s) (312g)
- Sodium 630.910000058862 mg
- Sugar 12.9880999843726 g
- Trans Fat 2.45202000289308 g
- Calories 492 calories
Fry the onion, garlic and mushrooms in a little olive oil. Do not fry them long enough to change their colour. Add the wine and simmer for about 5 minutes until the wine has largely soaked in. Crumble in the stock cube. Add the cream. Reduce the heat to slowly bring to the boil and leave to simmer and thicken- this should take 5-10 minutes. If it does not thicken enough, add a little more chicken stock cube and simmer a bit longer.
