Wild Mushroom Cream Sauce


  • 1 tbsp (15 mL) butter
  • 1 shallot, diced
  • 2 cloves garlic, minced
  • 2 cups (500 mL) sliced mixed wild mushrooms, (such as cremini, shiitake and oyster)
  • 1/2 cup (125 mL) white wine
  • 1/2 cup (125 mL)  cream,
  • 1 pinch salt
  • 1 pinch pepper
  • 1 tbsp (15 mL) chopped fresh parsley


  • In skillet, melt butter over medium heat; cook shallot until softened, about 2 minutes. Add garlic; cook for 1 minute.
  • Add mushrooms; cook over medium high heat until softened and no liquid remains, about 5 minutes. Add wine; reduce heat and simmer for 4 minutes.
  • Add cream, salt and pepper; simmer until thick enough to coat back of spoon, about 2 minutes. Stir in parsley.
Recipe Courtesy of – Canadian Living 

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