White wine mushroom sauce with cream
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.
Servings: 6 serving
- 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
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.
Serving: 1serving | Calories: 165kcal | Carbohydrates: 6g | Protein: 4g | Fat: 13g | Potassium: 87mg | Fiber: 1g | Sugar: 2g | Vitamin A: 647IU | Vitamin C: 4mg | Calcium: 68mg