Ingredients Jump to Instructions ↓

  1. 2 tablespoons stick butter or margarine

  2. 3 tablespoons minced shallot or onion

  3. 1 pound cremini mushrooms, sliced

  4. 8 ounces shiitake mushrooms, stems removed, caps sliced

  5. 8 ounces small white (button) mushrooms, sliced

  6. 1 teaspoon minced garlic

  7. 1/4 cup dry white wine

  8. 1 cup heavy cream

  9. 2 teaspoons all-purpose flour

  10. 1/2 teaspoon salt

  11. 1/4 teaspoon pepper

Instructions Jump to Ingredients ↑

  1. Melt butter in a 12-inch skillet over medium heat. Add shallot and sauté 2 minutes or until soft, stirring constantly. Add mushrooms, increase heat to medium-high and cook until mushrooms are soft and liquid released evaporates, about 5 minutes. Stir in garlic and wine and cook 1 minute.

  2. Meanwhile whisk cream and flour in a small bowl until smooth. Add to skillet with the salt and pepper. Bring to a boil, reduce heat and simmer 5 minutes or until sauce thickens. Planning Tip: Can be made up to 2 days ahead. Refrigerate covered. Reheat over low heat before serving. Cook’s Tip: If cremini and/or shiitake mushrooms are unavailable, substitute white mushrooms. Gently wipe mushrooms with a damp cloth or soft brush to remove particles. Or rinse quickly with cold water and immediately pat dry with paper towels. Never soak mushrooms; they’re porous and absorb water.


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