Mushrooms In Creamy Wine Sauce Food

RED WINE AND WILD MUSHROOM SAUCE

Steps:

• Place a clean skillet over medium heat. Add the butter and a 2-count drizzle of oil. When the butter starts to foam, add the shallots and saute for 2 minutes to soften. Add the mushrooms and thyme; season with salt and pepper. Stir everything together for a few minutes. Add the red wine, stirring to scrape up any stuck bits; then cook and stir to evaporate the alcohol. When the wine is almost all gone, add the reserved beef juices. Let the liquid cook down and then take it off the heat. Stir in the cream and chives, and season with salt and pepper.

WHITE WINE AND GARLIC MUSHROOM CREAM SAUCE

Steps:

• 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.

MUSHROOMS IN A WHITE WINE CREAM SAUCE

Steps:

• Clean and quarter the mushrooms. In a large, non-stick pan, melt butter and add olive oil and garlic. Let cook together for 3-5 minutes on low heat, until garlic is just tender.
• Add mushrooms to the pan, cook 4-6 minutes on medium-low. Season to taste with salt and pepper.
• Add rosemary and white wine, cooking 2-3 minutes or until the white wine has been reduced by half. Fold in cooking cream and sour cream, cook until a light sauce forms. Stir in Parmesan and serve.
• Serve as a side dish over your favorite steak, poultry, or pasta. Garnish with scallions, parsley, or fresh basil if desired.