So recently I've been obsessing over making mushroom white wine sauces. I've made it multiple times and it's never come out the same... this might be because I am notoriously bad at remembering the exact recipe I used to make a dish and I tend to improvise A LOT.
I may be bad at following instructions, but hey... Sometimes the best things in life are unexpected :)
Or as Pinterest has so accurately told me:
The best things in life either make you fat, drunk or pregnant - A wise woman
In an effort to actually be able re-create this again... I figured I should start writing these recipes down! So here's to lots and lots of recipes and experiments that we concoct! Pour yourself a hefty glass of wine and enjoy :)
- 3 tablespoons butter, divided
- 1 tablespoon olive oil
- 12 ounces mixed mushrooms of choice, sliced or chopped
- 4 cloves of garlic, finely minced
- salt and black pepper
- 1 1/2 cups vegetable broth
- 1 tablespoon flour mixed with 1 tablespoon water (slurry)
- 1/2 teaspoon crushed red pepper (more or less to taste)
- 1/2 cup grated parmesan cheese, divided
- 2 tablespoons chopped basil
- 1/2 c white wine (something dry like a Sauvignon Blanc)
- 1/4 c lemon juice
- 1 c heavy cream
- Add 1 tablespoon of butter and olive oil to a large sauté pan over medium heat.
- Add the mushrooms and garlic to the pan and sauté for about 5 minutes, stirring often, until the mushrooms release most of their water and it's cooked off.
- Sprinkle a generous amount of salt and pepper.
- Add the remaining 2 tablespoons of butter and stir until melted. Pour in the white wine, lemon juice, and vegetable broth (I used 1/2 a cube of vegetable bouillon with a cup of hot water). Bring to a boil and stir in the slurry until it becomes a smooth paste.
- Reduce the heat to a simmer and sprinkle in the crushed red pepper. Cook until thickened and reduced, about 10 minutes.
- Reduce heat to low and stir in heavy cream. Reduce for 5 minutes.
- Cook for a few more minutes until the sauce has thickened up a bit. Season sauce with salt & pepper as needed.
- Stir in parmesan (optional). Toss with ravioli or noodles and garnish with some parmesan and parsley.