White Wine and Mushroom Sauce

White Wine and Mushroom Sauce

Karen Lindsay

"Mushrooms, peppers, onions, and garlic combined with white wine make a simply elegant dish."
Added to shopping list. Go to shopping list.


45 m servings 254 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 254 kcal
  • 13%
  • Fat:
  • 15.1 g
  • 23%
  • Carbs:
  • 12.5g
  • 4%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 421 mg
  • 17%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



  • Prep

  • Cook

  • Ready In

  1. Melt butter in a heavy skillet over medium heat. Cook garlic in hot butter until browned, about 5 minutes.
  2. Mash the garlic in the skillet and stir into the butter; add green bell pepper and onion and cook until the onion is translucent, 5 to 7 minutes.
  3. Stir mushrooms into the pepper and onion mixture; cook and stir until the mushrooms are slightly browned, about 5 minutes. Stream heavy cream into the mixture while stirring; add Romano cheese and Parmesan cheese. Continue cooking until the mixture is hot and the cheese is melted, 5 to 10 minutes more.
  4. Pour wine into the skillet and cook until the liquid is reduced in volume by half, 5 to 10 minutes; add chicken broth, bring to a simmer, and cook until slightly reduced, about 5 minutes.
  5. Mix water and cornstarch together in a small bowl until cornstarch is completely dissolved; stir into the liquid in the skillet and cook, stirring regularly, until the liquid is thickened, 5 to 10 minutes.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 11
  1. 16 Ratings

Most helpful positive review

I didn't add the peppers but still really good! :)

Most helpful critical review

Horrible! The proportions are way off. The cook times are way off. It ended up being a sloppy mess. A waste of food and time. Uneatable.

Most helpful
Most positive
Least positive

I didn't add the peppers but still really good! :)

This was very good over grilled steaks, but did need seasoning/salt. I omitted the green pepper. I would you red bell pepper next time to give it a pop of color.

Horrible! The proportions are way off. The cook times are way off. It ended up being a sloppy mess. A waste of food and time. Uneatable.

This sauce has very good flavor. However, the cheese kept clumping up. Perhaps using shredded parmesan instead of grated would help? Not having any shredded parm on hand, I ended up removing ...

Omitted the peppers and added a pinch of oregano because we felt like it needed an herb. Served over chicken cutlets with mashed potatoes and asparagus. Tasty!

I have made this recipe multiple times. Mostly I omit the peppers. I make this when I grill chicken. My wife loves the mushroom/wine combo and it has a great flavor. I pour on chicken and Ma...

I think the recipe has potential. I followed it quite closely but we found it bland. Maybe thyme or another herb would help. I used a dry Reisling for the wine. If I tried it again I would c...

Very tasty. I used red and orange mini sweet peppers instead of the green one. This sauce is great with meatballs and a salad.

Simply amazing .. I used it with rib eye and I will definitely do it again

Other stories that may interest you