White Wine and Cream Mushroom Sauce

White Wine and Cream Mushroom Sauce
Nutrition Information
  • Serves: 0
  • Calories: 1099
  • Fat: 87g
  • Sodium: 152g
  • Fiber: 9g
  • Protein: 19g
  • Cholesterol: 181g
  • 170 g Button Mushrooms
  • 140 g wild mushrooms
  • 200 ml crème fraiche
  • 150 ml white wine
  • 100 ml water
  • 1 onion finely chopped
  • 2 Tbs olive oil
  • 2 crushed garlic cloves
  • ½ tsp of dried thyme
  • salt and pepper
  1. Heat the olive oil in a medium-large sized saucepan, add the chopped onion and fry over a gently heat for 7 - 10 minutes or until the onions are soft and translucent.
  2. Whilst the onions are cooking, slice the mushrooms to your desired thickness.
  3. Add the mushrooms to the onions, together with the crushed garlic and cook for a few more minutes
  4. Pour in the white wine and bring the mixture to the boil.
  5. Reduce the heat slightly and cook until the sauce has reduced by about half.
  6. Pour in the water and stir in the crème fraiche.
  7. Bring the sauce to the boil once again and cook for 5 minutes or until the sauce has thickened.
  8. Add the thyme, salt and pepper and taste.
  9. Mix well and serve immediately
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