Ingredients
6
6 servings
- •3 tablespoons butter
- •2 shallots, minced
- •2 cloves garlic, minced
- •1 (4 ounce) package sliced button mushrooms
- •1 tablespoon minced fresh rosemary
- •6 tablespoons white wine
- •1 cup heavy cream
- •sea salt and ground black pepper to taste
- •1 teaspoon grated Parmesan cheese, or to taste
Instructions
- Melt butter in a heavy-bottomed pan over medium heat until foamy, 3 to 4 minutes. Add shallots and garlic; cook and stir for 3 minutes. Stir in mushrooms and rosemary until coated; cook for 1 minute.
- Pour 4 tablespoons wine into mushroom mixture; cook and stir until mushrooms are golden brown, 3 to 5 minutes. Increase the heat to medium-high; add cream and remaining 2 tablespoons white wine. Cook and stir until gravy is creamy and thick, about 5 minutes. Season with salt and pepper, then sprinkle with Parmesan cheese.
Nutritional Facts
Per 6 servings
- Calories: 221
- Carbohydrate: 5g
- Fat: 21g
- Fiber: 0g
- Protein: 2g
- Sugar: 1g
Related Recipes
Creamy Mushroom Sauce
Mushroom Gravy
Vegetarian Mushroom Gravy
Mushroom Sauce
Stuffed Cream Cheese Mushrooms
Garlic Butter Mushrooms
Mouth-Watering Stuffed Mushrooms
Mushroom Gravy
Gruyere and Mushroom Pasta Salad
Creamy Lemon-Mushroom Pasta
Mushrooms with a Soy Sauce Glaze
