My dad asked for a white wine garlic cream sauce. I found this one...and it was delicious! I still can't decide if I'm a fan of the wine taste, but the sauce was awesome!
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| Photo Credit to Mary Winecoff |
Serves 6-8
2 onion, diced
8 garlic cloves, crushed
40 small mushrooms, thinly sliced
2 chicken stock cube, undiluted
2 cups white wine {or cooking wine, the fake stuff}
4 cups heavy cream
2 to taste olive oil, to fry
Fry the onion, garlic and mushrooms in a little olive oil. Do not fry them long enough to change their color.
Add the wine and simmer for about 5 minutes until the wine has largely soaked in.
Crumble in the stock cube.
Add the cream.
Reduce the heat to slowly bring to the boil and leave to simmer and thicken- this should take 5-10 minutes.
If it does not thicken enough, add a little more chicken stock cube and simmer a bit longer.
{We added some pasta and squash/zucchini/green pepper...so delish! Also, I would half this recipe if you were cooking for a family of 4, because it's thin, it goes a long way.}
Recipe Source: Food.com
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