Rich in flavors and quick and easy-to-make, this white wine mushroom sauce with cream is a keto, low carb, and gluten-free recipe. It is a very satisfying comfort food that can accompany almost any of your main dishes.
Jump to:
Ingredients you will need
Mushrooms - You'll need sliced baby Bella or white bottom mushrooms for this creamy sauce recipe.
Onions and garlic - These two make everything taste better. However, if you don't like onions, you can definitely skip them (but please leave the garlic be!).
Seasoning - Salt, freshly ground black pepper, and cayenne pepper (optional but highly recommended) - three items you'll need to season our creamy mushroom sauce. However, be careful with salt since it's not the only salty ingredient in this recipe (yes, I'm talking about parmesan cheese and broth!). It's better to use less salt at the beginning of cooking and then taste the sauce at the end, to see if you need more of it.
White wine - Alcohol is not low carb unless it's dry wine or something stronger (think bourbon, whiskey, etc.). We're going to use a dry white wine that will evaporate significantly during the cooking process, making our mushroom sauce recipe 100% alcohol-free.
Vegetable broth - Alternatively, you can use chicken broth.
Heavy cream - I use 36% fat heavy cream for this sauce recipe. You can also use half and half, but make sure that it's not boiling (gentle simmering is okay) during cooking.
Parmesan cheese - This will create a very rich flavor and extra creamy texture.
Butter - Use unsalted butter (1-2 tbsp) for frying or olive oil if you prefer this for cooking.
How to make mushroom sauce
Start by sautéing our onions with garlic in butter over a medium-high heat. Cook them until translucent and then add the mushrooms. Season everything with salt, black pepper, and cayenne pepper, then cook until the mushroom has reduced in size and become golden brown.
Next, add the wine and cook until the liquids are reduced by half. After, add the vegetable broth and lower the heat to medium. Simmer the sauce for 3- 5 minutes or until the liquids have again reduced by half.
Lastly, add the heavy cream and parmesan cheese and cook for around 3-5 minutes, stirring occasionally until the sauce is thick but still pourable. Remove from the heat and serve with red meat, chicken, or even fish. Garnish the sauce with freshly chopped chives or spring onions, if desired.
How many carbs in white wine mushroom sauce
Despite the fact that we use a fair amount of onions in this recipe and heavy cream is not that low in carbs, per se, one skillet of the sauce will only be around 30g net carbs. How many servings are there? Well, it can be divided into 6 servings which leaves us with 5g net carbs per serving.
Serving ideas
Beef, pork, or chicken with mushroom sauce sound super comforting to me. I can also imagine how good this sauce would be with white fish dishes.
Try serving these delicious mushrooms in cream sauce over these BRINED AND BAKED MUSTARD CHICKEN BREASTS, KETO GARLIC PORK CHOPS, or instead of gravy over my CREAMY CAULIFLOWER MASH.
More low carb recipes
HOMEMADE SUGAR-FREE CRANBERRY SAUCE
Recipe
White wine mushroom sauce with cream
Equipment
- Non-stick skillet
Ingredients
- 10 oz (300g) mushrooms, sliced
- 1 medium (120g) yellow onion, finely chopped
- 3 garlic cloves, minced
- ½ cup (120g) dry white wine
- ½ cup (120g) heavy cream
- ½ cup (120g) vegetable broth
- ⅓ (30g) cup parmesan cheese, grated
- 2 tablespoon unsalted butter for frying
- Sea salt
- Freshly ground black pepper
- Cayenne pepper to taste, optional
Instructions
- Melt the butter on a non-stick skillet over a medium-high heat. When fully melted and hot, add the onions and garlic and cook until translucent. Then add the mushrooms, season with salt, black pepper, and cayenne pepper, and cook until the mushroom has reduced in size and is golden brown.
- Next, add the wine and cook until the liquids are reduced by half. After, add the vegetable broth and lower the heat to medium. Simmer the sauce for 3- 5 minutes or until the liquids have reduced by half.
- Add the heavy cream and parmesan cheese, then cook for around 3-5 minutes while stirring occasionally until the sauce is thick but still pourable. Remove from the heat and serve with red meat, chicken, or even fish. Garnish the sauce with freshly chopped chives or spring onions, if desired.
Notes
This website, https://heretocook.com, offers nutritional information for recipes contained on this site. This information is provided as a courtesy and should not be construed as a guarantee. This information is a product of online calculators such as Cronometer.com and MyFitnesPal.com
David
This sauce turned out amazing! I had it with some pork chops and it was delicious.
Anna
Pork chops with mushroom sauce sound delicious!
Belin
Have you made this with chicken broth instead of vegetable? I’d like to know what you think before I make it. I have so much chicken broth that needs to be used. Thank you.
Anna
Yes, I've made it with chicken broth before and it turned out delicious!
Renee, she/her
Oh my gosh! A million thank yous, at least! I had a horrid day today, to the point where eating was very difficult but I still wanted to make my family a special meal. The main course was chicken meatballs but I wanted to use up some mushrooms we had and decided to try to look for a recipe for homemade cream of mushroom that would be quick, easy and customizable since in our family we have gluten and allium (garlic/onion and related) issues and nothing we have found in the markets is free from both. I have tried a few recipes but this has been my favorite by far! Thankfully I doubled it which was perfect for the 12 oz of pasta I poured it over! Droooool!! Having no appetite today was a good thing after all as I had THIRDS of that pasta with the sauce! We ate later than usual but my brother said it was definitely worth the wait. 😀 Such a high compliment!
We shall definitely be using this many times more in the future! This makes things like mushroom chicken which I have missed for years, a possibility again! Obviously we will leave out the allium and instead will add paprika which I remembered tonight we used to add to our mushroom sauce when I was younger and I so loved!
One last gush: it was a great idea for you to add the pics like you did! It made it feel easier, even with the struggles to focus and with this being my first time making it! I look forward to exploring more of your recipes 🙂
Thank you once more for now!
Future readers: make this! But do yourselves and anyone with you a favor and at the very least double it! It is super good, easy and quick!
Anna
Oh wow, this comment made my day! Thank you so much for your positive review, Renee!
jojo
Really good can it be froze
Anna
I haven't tried to freeze it myself. However, I can tell you that there's a possibility of splitting during the thawing process because there's no flour in the sause.
Korie
Do you think this could be made in the crock pot?
Anna
Hi Korie! I don't think that you can saute onions and mushrooms in a croc pot properly. So no, I wouldn't recommend making this sauce in a croc pot.
Joe Bayliss
Quite easy to make and very tasty. It's even better a day later, if - and that's a big if - there's any left over.
Anna
Thank you for your positive review, Joe!
Alice Pesta
always wonderful
Anna
Thank you, Alice!
Rita
This sauce is amazing. I sliced the onions instead of chopped. I had deli chicken slices leftover and just added them to the sauce right at the end.
Anna
Thank you for your comment, Rita! This sauce goes so well with chicken.