Mushrooms in Creamy Wine Sauce


  • 1 lb. mushrooms, cleaned, quartered*
  • 4 Tbls. butter (vegan, if desired)
  • 1/2 onion, diced
  • 1 Tbls. flour
  • 1/4 C. water
  • 2 Tbls. Port wine**
  • Handful of chopped basil (about 1/2 C.)
  • 1/4 C. sour cream or plain greek yogurt (vegan, if desired)
  • Salt & pepper to taste
  • Grated Parmesan cheese for garnish (vegan, if desired)


  1. In large saute pan, heat butter. Add onions and sauté until golden.
  2. Stir in mushrooms and continue to cook until mushrooms are soft and release their water.
  3. Sprinkle flour over mushrooms and stir to combine and cook the flour for about a minute.
  4. Add water, Port wine and basil. Stir to combine and thicken.
  5. Remove from heat and stir in sour cream or yogurt until well combined. Add salt & pepper to taste.
  6. Serve topped with additional fresh chopped basil and grated Parmesan if desired.


*I used a combo of white button mushrooms and baby bella mushrooms

**You could substitute Marsala or Sherry for the Port