Wild Mushroom Cream Sauce

Lately, I have had a great fascination with mushrooms. They taste amazing; however, I have rarely ever used them when cooking at home. This past weekend, I had some chicken set out and as I sat around wondering what I should do with it, I realized that covering some pan-seared chicken breast in a mushroom sauce sounded heavenly!

Like mushrooms, I rarely use wine in my cooking. For one, I am not a wine drinker so I rarely have wine laying around the house and secondly, every time I have tried to use it I think my food turns out “funny” tasting. Since I am really trying to expand my horizons with my cooking skills, I decided to follow the recipe and add the wine. I am really glad I did! Enjoy!

Wild Mushroom Cream Sauce
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Wild Mushroom Cream Sauce
5 Tbsp. Butter
1/2 Cup Shallots, chopped
10-12 Ounces Wild Mushrooms, thickly sliced
1 Tbsp. Dried Parsley
1 Cup Dry White Wine
2/3 Cup Heavy Whipping Cream
1 Tbsp. All-Purpose Flour
Black Pepper

In a large sauté pan over medium heat, melt the butter. Add the shallots and sauté them for one minute before adding the mushrooms and the parsley. Saute the mixture for 8-15 minutes or until the mushrooms have browned. Slowly add the white wine while deglazing the bottom of the pan, and then stir in the cream and the flour.

Bring the mixture to a boil over medium heat and cook the sauce down until the sauce is thick enough to coat the back of a wooden spoon, which will take between 10-15 minutes.

Source: slightly adapted from Simply Recipes

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