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    You are in: Home / Recipes / Mushrooms in Creamy Wine Sauce Recipe
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    Mushrooms in Creamy Wine Sauce

    Average Rating:

     13 Total Reviews

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    • on October 12, 2011

      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.

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    • on October 15, 2010

      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.

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    • on July 29, 2010

      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.

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    • on July 07, 2010

      YUM! These little morsels were terrific and so easy to throw together. I liked that it used some flour and low fat milk because the cream would have piled on the calories! I enjoyed these on steak that I marinated in Nif's Super Quick Greek Grilling Marinade. Made for Holiday tag. Thanks morgainegeiser! :)

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    • on May 03, 2010

      These mushroom was delicious! I made the whole six servings so I can have leftovers to serve during breakfast on toast but the three of use yummed it all up. It was very easy to make and I love the texture and flavours of the mushrooms. Served with Porterhouse steaks for Hubby and Little Miss and chicken kebahs for myself. Also with a green & tomato salad and Chef Flower's Potato Salad - Kibrisli Patates Salata - Thanks so much morgainegeiser for posting your recipe.

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    • on January 11, 2010

      Delicious! I made these as directed except that I used chicken broth instead of vegetable broth. Everyone loved them. Thanks morgainegeiser for yet another great keeper. Congrats again on your win for Week #16 Football Pool.

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    • on April 14, 2009

      I had to add about a tablespoon of butter to this, as my mushies were a little dry, the oil just wasnt enough. Followed everything else to a T and everyone was full of praise. The sauce was creamy and just the right thickness. Served with steak, no leftovers! (even though there was only 4 of us :)

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    • on February 09, 2009

      Aussie Swap #25: DELICIOUS!! Served alongside a chicken dish for our main dish!! INCREDIBLE

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    • on October 15, 2008

      Scaled this back to one and made a very enjoyable breakfast on toast. I did omit the wine (as I didn't have any) and salt (don't add) but followed through as written but will omit the nutmeg as I wasn't overkeen on the flavour with the mushrooms but think I would really enjoy it without. Thank you morgainegeiser, made for Recipe Swap #21 October 2008.

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    • on August 29, 2008

      I made with 6 ounce can button mushrooms the rest with portabella and shiitake. After adding the flour (I used whole wheat) I cooked for 5 minutes to remove any of the starchy flavor. I did have to add more liquid so I added water almost 1 cup. Cooking till smooth and creamy good. Love my mushrooms with thyme so added fresh thyme and the end of cooking. Thanks!

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    • on June 18, 2008

      Fantastic!! Easy to do and great flavor. They went perfectly with Russian-Style Turkey Cutlets. Made for the Babes of ZWT4.

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    • on June 09, 2008

      I was very pleased with this recipe. The sauce is just the perfect consistancy and just the right amount. Not soupy and not dry. I also love that this is pretty low in fat. Thanx for a great new mushroom recipe!

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    • on June 05, 2008

      These are really good! I loved the suggestion of quartering the mushrooms, this kept them from cooking down so much and they looked beautiful! I used evaporated milk because I had some leftover to use and I used chicken broth and whole wheat flour. Used a viogner for my wine. This created a really nice, thick sauce that tasted great. Did 1/8 tsp salt to taste. Thanks for the recipe!

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    Nutritional Facts for Mushrooms in Creamy Wine Sauce

    Serving Size: 1 (103 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 50.5
     
    Calories from Fat 16
    32%
    Total Fat 1.8 g
    2%
    Saturated Fat 0.2 g
    1%
    Cholesterol 0.2 mg
    0%
    Sodium 11.4 mg
    0%
    Total Carbohydrate 5.8 g
    1%
    Dietary Fiber 1.0 g
    4%
    Sugars 1.7 g
    7%
    Protein 3.1 g
    6%

    The following items or measurements are not included:

    vegetable broth

    Detailed Nutrition Values About Nutrition Info
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