Mushrooms in Creamy Wine Sauce
- Yield: 2-4 servings 1x
Ingredients
Scale
- 1 lb. mushrooms, cleaned, quartered*
- 4 Tbls. butter (vegan, if desired)
- 1/2 onion, diced
- 1 Tbls. flour
- 1/4 C. water
- 2 Tbls. Port wine**
- Handful of chopped basil (about 1/2 C.)
- 1/4 C. sour cream or plain greek yogurt (vegan, if desired)
- Salt & pepper to taste
- Grated Parmesan cheese for garnish (vegan, if desired)
Instructions
- In large saute pan, heat butter. Add onions and sauté until golden.
- Stir in mushrooms and continue to cook until mushrooms are soft and release their water.
- Sprinkle flour over mushrooms and stir to combine and cook the flour for about a minute.
- Add water, Port wine and basil. Stir to combine and thicken.
- Remove from heat and stir in sour cream or yogurt until well combined. Add salt & pepper to taste.
- Serve topped with additional fresh chopped basil and grated Parmesan if desired.
Notes
*I used a combo of white button mushrooms and baby bella mushrooms
**You could substitute Marsala or Sherry for the Port
Find it online: https://www.imbored-letsgo.com/mushrooms-creamy-wine-sauce/