Mushrooms in Creamy Wine Sauce

morgainegeiser's Note:

This type of dish is popular all over Eastern Europe where mushrooms are one of their favorite vegetables. Sometimes this is served as a side dish and other times you can spoon it over bread or I like it over baked potatoes.

• Total Time: 21 mins
• Prep Time: 15 mins
• Cook Time: 6 mins

Ingredients:

Servings: 6

• 2 teaspoons vegetable oil
• 1 lb mushroom , cut into quarters
• ½ cup thinly sliced green onion (green and white parts)
• 2 tablespoons flour
• 1 tablespoon vegetable broth
• 1⁄8; teaspoon ground nutmeg
• 1⁄8; teaspoon pepper
• ¼ cup skim milk
• 2 tablespoons dry white wine
• salt

Directions:

1. Heat oil in a large nonstick skillet over medium heat. Add mushrooms and green onions. Cook, stirring frequently, 4 minutes.
2. Sprinkle with flour, broth, nutmeg, pepper and salt. Stir into mushrooms and onions.
3. Stir in milk and then wine. Continue to cook and stir for 2 minutes.
4. Spoon into a serving dish.

Reviews

[Julie B's Hive]

I used sliced fresh mushrooms, chicken broth, and a light cream to fill pastry shells as a nice and easy side to an oven roaster. TFS, made for Aus/NA recipe swap #57.

[Leggy Peggy]

Delicious and so quick to make. We love mushrooms and half a batch of this piled on top of out-of-the-oven grainy bread made a perfect lunch for two. I sliced my mushrooms, added some chopped chives and used Spanish onion as that is what I had on hand. I don't mind a sauce being a bit runny when a dish like this is served over bread, so in future I'd probably reduce the amount of flour or leave it out all together. Either way, this is an excellent recipe. Thanks for posting.

[Chickee]

I made this as a filling for medium sized pastry cases. I chose to make 1.5 times the amount, with twice as much sauce. Even then, there was only about three servings, nowhere near the amount suggested. When I made it, I only had full cream milk. I did think that the method was a little different, but I wanted to be true to the recipe so I didn't change it. Unfortunately what I thought would happen occurred- the sauce split after adding the milk and wine. Next time I would make it more traditionally and add the wine first, cook off the alcohol then add the milk to prevent this from happening. This might not have happened if I used the skim milk due to the lower fat content. I also added parsley at the end, and a little Tabasco, and a few good dollops of thickened cream as it still didn't have enough sauce for me. Overall a good base recipe.