Mushroom Cream Sauce with White Wine

Mushroom Cream Sauce w/ White Wine

I don't know what it is lately maybe the heat but I don't want to spend anytime over the stove. I thought of one of my least time consuming recipes *not many* and whipped this up. One day while I was trying to make some fancy stroganoff, I ended up making this mushroom sauce. Does not taste anything like stroganoff but it was GOOD! So, somebody is hungry and you're out of time? Here's a quick whip up, let's get to cookin.

Ingredients

For sauce

5 tbsp butter

2 cups chopped crimini mushrooms

2 cloves garlic

1 sprig rosemary

1/2 cup white wine *I use pinot griot*

1 cup heavy cream

Salt and pepper to taste

In pot on medium heat. Add 3 tbsp butter, let melt and add mushrooms. Cover pot for 5 minutes. Check if the mushrooms have cooked and become dark. You should notice the mushrooms giving off a a dark color to the butter. If the mushrooms are cooked through, add 2 more tbsp of butter. Add the grated garlic and sprig of rosemary. After the garlic frying for 1 minute add wine. Turn heat down to simmer for 4 minutes. Add salt and pepper to taste and then add cream. Stir and let simmer for 5 more minutes. Turn off heat and let cool. 

*You can pour this sauce over steak, salmon, or chicken.*

Mash

4 red potatoes

1 tbsp butter

3 tbsp heavy cream

Hand full Italian seasoning

Salt and pepper to taste

Boil potatoes until you can easily run a fork through. Drain. Start mashing potatoes with masher or spoon.  Add butter, cream and 2 pinches of salt and pepper. Mash up until smooth, then add Italian seasoning. Mash up until evenly distributed and start plating.