Mushroom Sauce

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
1 cup cream 
Ground nutmeg
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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