The simplest way to elevate your meal? Whip up an easy, velvety, super-delicious sauce! You better believe this White Wine Mushroom Cream Sauce ticks all those boxes and more.
Just seven ingredients, one pot, and about 20 minutes are required to bring this cream sauce recipe to life, making it a frequent flyer in our dinner rotation at our house.
As a time-strapped mom who never settles for bland, having this quick recipe on hand is a gamechanger. Instantly transform your plate with layers of flavor, creamy texture, and of course, visual appeal from this simple white wine mushroom sauce.
It’s basically my ever-popular White Wine Cream Sauce with an umami twist, and if this recipe gets the same reception as that one, I think it’s safe to say we will have another popular vegetarian sauce recipe on our hands!
Creamy Mushroom Wine Sauce Ingredient Highlights
Unsalted butter is my preference for this recipe so you can control the amount of salt in your sauce. If you only have salted on hand, just omit the added salt.
A dry white wine like a Pinot Grigio or Sauvignon Blanc is best. I also tested this sauce using Chardonnay and had great results.
Mushroom Sauce with White Wine Tips and Tricks
How to Make Mushroom Cream Sauce with White Wine
I really like to dice my mushrooms for this recipe, so they’re more evenly distributed throughout the sauce and less likely to sink to the bottom. However, if you’re serving this sauce with pasta and plan on tossing it all together, you can slice them, instead.
The shallot should always be sliced.
Cook the mushrooms and shallots down in the butter, salt, and pepper over medium heat, until most of the liquid from the mushrooms has evaporated.
Then, add the white wine and keep over medium heat, stirring occasionally, until it is reduced by about half. Then, turn the heat all the way down and stir in the cream.
The longer you cook the sauce, the thicker it will be.
Serving Your White Wine Mushroom Sauce
I love serving this sauce over a full dinner plate. You can also serve it with pasta. If you are doing so, you may want to keep the sauce on the thinner side or save some of the water your pasta cooks in to thin it back out when you toss it with the pasta.
Some of my favorites to serve this sauce up with are:
How I Store Leftover White Wine Cream Sauce with Mushrooms
This cream sauce with white wine and mushrooms will last up to one week in an airtight container in the refrigerator. I do not recommend freezing cream-based sauces as you’ll risk them separating.
To reheat this homemade sauce, always go low and slow, whether you’re using the microwave or the stove.
In the microwave, reheat it on the lowest setting in 30 second intervals, stirring in between each heating. If the sauce seems too thick upon reheating it, you can always add a little extra cream or white wine to thin it out.
If you are warming it up on the stove, stir frequently and continue to assess the consistency, adding extra cream or white wine when needed.
Easy White Wine Mushroom Cream Sauce
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
Ingredients
- 2 tablespoons unsalted butter
- 1 large shallot
- 4 ounces white button or baby bella mushrooms
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup dry white wine
- ½ cup heavy cream
Instructions
- Melt the butter in a saucepan or small pot over medium heat. Peel and dice the shallot and mushrooms and add it to the melted butter with the salt and pepper. Sauté for 5-10 minutes until most of the liquid from the mushrooms has released and cooked off.2 tablespoons unsalted butter, 1 large shallot, 4 ounces white button or baby bella mushrooms, ¼ teaspoon salt, ¼ teaspoon black pepper
- Still over medium heat, add the white wine. Continue to simmer stirring occasionally until reduced and about half of the liquid has evaporated.1 cup dry white wine
- Turn the heat down to low and stir in the cream. When you are happy with the thickness, remove from heat and serve hot. The longer you simmer, the thicker your sauce will be. For serving over pasta, keep it on the thinner side to easily toss.½ cup heavy cream
Pro Tips
- I like to dice the mushrooms, but you can opt to slice them.
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