Mushrooms in Creamy Wine Sauce is a fabulous dish to make when you want something just a little more decadent than plain ol’ sautéed mushrooms.
The delightful flavor of this sauce comes from Port wine and fresh basil. It’s such a simple recipe to make. All you have to do is sauté some onions and mushrooms in butter. That’s a great start, right? When that’s all softened up and mushrooms have released their water, add a smidgeon of flour for a thickener (you could omit this if you wanted a thinner sauce) and stir it around a bit. Then add some Port wine (or you could try Marsala) and a little water and fresh chopped basil to make a sauce. Finish it off with some sour cream or greek yogurt, perhaps a few shavings of fresh parmesan and voila! You’ve got yourself a tasty side dish that would be awesome with a good steak! Well, for me a steak…I like mushrooms with steak, but they would be equally fantastic with chicken or fish as well.
As you can see, these mushrooms in creamy wine sauce aren’t drowning in sauce, they’re just nicely coated. Got a beautiful loaf of crusty bread screaming to be dipped into a great sauce? Simple enough, just double the sauce ingredients and there should be plenty of deliciousness to sop up!
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- 1 lb. Baby Bella mushrooms, sliced or quartered
- 4 Tbls. butter
- ½ onion, diced
- 1 Tbls. flour
- ¼ C. water
- 2 Tbls. Port wine
- Handful of chopped basil (about ½ C.)
- ¼ C. sour cream or plain greek yogurt
- Salt & pepper to taste
- In large saute pan, heat butter. Add onions and sauté until golden.
- Stir in mushrooms and continue to cook until mushrooms are soft and release their water.
- Sprinkle flour over mushrooms and stir to combine and cook the flour for about a minute.
- Add water, Port wine and basil. Stir to combine and thicken.
- Remove from heat and stir in sour cream or yogurt until well combined. Add salt & pepper to taste.
- Serve topped with additional fresh chopped basil, if desired.
Looks great!
Sauteed mushrooms are my new go-to side dish. So easy and go with pretty much anything. I’m looking forward to doing something a little different with them.
Question: I never have port wine/marsala because in most recipes there doesn’t seem a need to use it. However, I do have a small bottle of sweet dessert white wine that we received as a gift. I don’t care for sweet dessert wine so it’s just sitting there, all lonely. Do you think it would be a suitable substitution? Obviously i could just use regular white wine, but I need an excuse to use this particular bottle. A shame, I know.
Give it a try Anita, I’m sure it would be delicious. And be sure to let me know what you think!
I love mushrooms cooked like this! I’d put them over pasta or polenta. I might have to go out and buy some mushrooms for dinner. 🙂
I love that you give me the vegan/vegetarian options Linda! I would love to try this on polenta.
Thanks Judy! Sometimes I worry that I can get annoying with that. 🙂
Nope, not annoying at all. In fact, I’m sure all the readers here appreciate all the options!
Looks like a yummy recipe! Thanks for sharing!
This looks divine!
Yum. That would be a perfect side dish
Wow, that looks delicious. I LOVE sauteed mushrooms, but haven’t had them in a long while… You’ve just inspired me to go out and get some. I think I’ll have to try out your recipe at the same time 🙂
Thanks for sharing it!
I’m not a huge mushroom fan, but this does look good!
This sounds delicious. Thanks for sharing the recipe.
I did a spin on this last night but added (frozen) spinach. Put it over penne and chicken–big big win. I will cook them with sour cream another time, but I needed flavors that melded with the leftover chicken with a vegetable. A great (almost one-pot dinner).
Thanks for the idea!
What a great idea Anita! Thanks for sharing your version 🙂