french wine braised creamy mushrooms
Creamy white wine sauce soaks into tender, juicy mushrooms. Oo lala.
Ingredients
- 4 cups mixed mushrooms, halved if very large
- 4 cloves garlic, smashed
- 2 shallots, thinly sliced
- 2 tbsp fresh thyme, chopped
- 1 tbsp fresh sage, chopped
- 1 tbsp fresh rosemary, chopped
- 4 tbsp butter
- 2 tbsp all purpose flour
- 1 1/2 cups dry white wine
- 1 cup vegetable broth
- 1 cup canned full-fat coconut milk, or heavy cream
- 1/2 cup fresh parmesan, grated
- 2 tbsp dijon mustard
- mashed potatoes, polenta, or rice, to serve
Instructions
- Melt 2 tablespoons of butter and 1 tablespoon olive oil in a large skillet over medium. Toss in the mushrooms and a big pinch of salt and pepper. Cook undisturbed for 5 minutes. Stir in the garlic, shallots, thyme, rosemary, and the remaining 2 tablespoons of butter. Cook an additional 4-5 minutes until the mushrooms are juicy and the butter browned. Remove half of the mushrooms to a plate.
- Whisk in the flour until no large lumps remain. Stream in the wine and broth, whisking constantly. Bring to a simmer, then lower the heat and cook, covered for 15 minutes.
- Remove the lid and stir in the coconut milk, parmesan, and dijon mustard. Taste and adjust salt and pepper. Cook for 8-10 minutes longer until creamy, smooth, and thickened.
- Divide the mushroom cream sauce over bowls of potatoes, polenta, or rice. Sprinkle on the reserved mushrooms.