White Wine and Garlic Mushroom Cream Sauce

Total Time
10 mins
15 mins

I got this delicious recipe from a chef at a restaurant where it was served with chicken. It also goes great with pasta or as a risotto sauce. It's easy to make but tastes very expensive!

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  1. Fry the onion, garlic and mushrooms in a little olive oil. Do not fry them long enough to change their colour.
  2. Add the wine and simmer for about 5 minutes until the wine has largely soaked in.
  3. Crumble in the stock cube.
  4. Add the cream.
  5. Reduce the heat to slowly bring to the boil and leave to simmer and thicken- this should take 5-10 minutes.
  6. If it does not thicken enough, add a little more chicken stock cube and simmer a bit longer.
Most Helpful

5 5

Absolutely loooooved this recipe! I am a foodie and a new mom trying to loose weight. I substitute with light cream and when I have been really bad just low fat milk n some margarine n flour. Does the trick. Add any whole wheat pasta or even ravioli and you can have a yummy dinner portion under 550 calories including salad.
Just couple things, if making the low fat version always add fresh herbs and maybe a few red pepper flakes for kicks and be careful the stock cube makes the recipe very very salty. Add about half cube or low sodium stock.

5 5

I just made this and it was YUMMY, I added some fresh parmasaen and thyme and it turned out perfect!!

5 5

I made this a few weeks ago and it was really good. I also cut up steamed asparagus and threw it into the mix. I will definitely be making this again. However, for those who tend to not use a lot of sauce on a plate of pasta, beware that I got about 5-6 servings out of this recipe and not 2.