Mark and I love mushrooms. We have it twice a week, either for breakfast with eggs or at dinner combined with some chicken or beef. Sometimes I use it with other vegetables too but for this particular recipe, it is the queen.This is a lovely sauce that perfectly complements chicken. I am imagining chicken scallopini as I write. If I have chicken breast at hand, I grill or pan-fry the meat and when it’s cooked, I either mix it with the sauce or just pour the sauce on top of it and have it over pasta or rice. Comfort food that’s sure to please everyone (unless you hate mushrooms!) J
A little olive oil (about a teaspoon)
1 tbsp butter
1-2 garlic cloves, minced
1 8oz package mini-Bella mushrooms, chopped
¼ cup dry White wine
1 cup cream
Ground nutmeg (optional)
Salt and pepper, to taste
In a saucepan or sauté pan, melt the butter with a little oil. Sauté the garlic briefly, just until aromatic, about 1 minute or less. Add in the mushrooms and cook until the mushrooms have released all its liquid about 5-8 mins.
Pour in the white wine. Increase the heat and reduce the wine to about half. Lower the heat and stir in the cream.
Cook until the sauce has thickened (when it begins to coat the back of the spoon). Season with a dash of nutmeg and a little salt and pepper.
Pour the sauce on the chicken and serve over rice or pasta.
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