White Wine and Mushroom Sauce

White Wine and Mushroom Sauce
  • 2 tablespoons unsalted butter
  • 5 cloves garlic
  • 1 green bell pepper, diced
  • 1 small onion, chopped
  • 1 (8 ounce) package sliced fresh mushrooms
  • 1 cup white wine
  • 1 cup chicken broth
  • 2 tablespoons cornstarch
  • 1/4 cup cold water
  • 1/4 cup heavy cream
  • 1/4 cup grated Romano cheese
  • 1/4 cup grated Parmesan cheese


  1. Melt butter in a heavy skillet over medium heat. Cook garlic in hot butter until browned, about 5 minutes.
  2. Mash the garlic in the skillet and stir into the butter; add green bell pepper and onion and cook until the onion is translucent, 5 to 7 minutes.
  3. Stir mushrooms into the pepper and onion mixture; cook and stir until the mushrooms are slightly browned, about 5 minutes. Stream heavy cream into the mixture while stirring; add Romano cheese and Parmesan cheese. Continue cooking until the mixture is hot and the cheese is melted, 5 to 10 minutes more.
  4. Pour wine into the skillet and cook until the liquid is reduced in volume by half, 5 to 10 minutes; add chicken broth, bring to a simmer, and cook until slightly reduced, about 5 minutes.
  5. Mix water and cornstarch together in a small bowl until cornstarch is completely dissolved; stir into the liquid in the skillet and cook, stirring regularly, until the liquid is thickened, 5 to 10 minutes.

05/24/2018
White Wine and Mushroom Sauce, recipe PT15M PT1H 5 455 calories

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