Recipe By Karen Lindsay
Rating
Published Apr 4th
Prep 15m Cook 30m Additional - Ready In 45m
Servings 4 servings Calories 249.9

Mushrooms, peppers, onions, and garlic combined with white wine make a simply elegant dish.

Recipe Ingredients

  • 2 tablespoons unsalted butter
  • 5 cloves garlic
  • 1 green bell pepper, diced
  • 1 small onion, chopped
  • 1 (8 ounce) package sliced fresh mushrooms
  • 1 cup white wine
  • 1 cup chicken broth
  • 2 tablespoons cornstarch
  • ¼ cup cold water
  • ¼ cup heavy cream
  • ¼ cup grated Romano cheese
  • ¼ cup grated Parmesan cheese

Cooking Directions

  1. 1 Melt butter in a heavy skillet over medium heat. Cook garlic in hot butter until browned, about 5 minutes.
  2. 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. 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. 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. 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.

Nutrition Facts

  • Calories 249.9
  • Carbohydrate 12.3 g
  • Cholesterol 47.8 mg
  • Fat 15 g
  • Fiber 1.5 g
  • Protein 7.1 g
  • Saturated Fat 9.3 g
  • Sodium 181.1 mg
  • Sugar 3.1 g

Reviews

  1. The recipe was easy to make and was absolutely delicious!
  2. I suppose it's okay. It's not the recipe I was looking for, but I gave it a try and the white wine disappoints. I used a dry Riesling and it gave the sauce a sweet, crisp flavor. I can see where it would appeal to some people.
  3. i don’t think you should add the cream and cheese until the end. I would add the cream, warm through, then turn the burner off and add the cheese- this might help with the clumpy texture some got. I added basil with a little lemon juice at the end. Good, but needs some tweaking.
  4. Amazing! After reading through the reviews I made minimal changes because we like seasoning in our food. I added a healthy dose of white pepper and some thyme and went heavy handed on the mushrooms and onions. No peppers because they aren't one of my favs. SO good!! We put it over steak.
  5. 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 the clumps of cheese and putting the same amount of cream cheese in its place. The sauce was delicious over chicken and pasta.
  6. 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 Mashed potatoes. Delich!
  7. I didn't add the peppers but still really good!:)
  8. Simply amazing.. I used it with rib eye and I will definitely do it again
  9. Great recipe!! I used mushroom cream and chicken tenderloin instead of chicken broth and corn starch
  10. 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.

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