White wine mushroom sauce

April 11, 2010

One particularly difficult challenge for many people learning to eat and cook gluten-free for the first time is finding an alternative to the beloved can of cream-of-mushroom soup for sprucing up dinner. So this is for the cream-of-mushroom fans. It’s true that this will take a little longer to make than it would take to open the can, but it will be worth it. Spoon it over your roasted pork loin or add some peas and ground beef for a hamburger helper meal! You can dress it up or down. Add an extra tablespoon of cornstarch if you would like a very thick sauce.

  • 4 T butter
  • 8z sliced mushrooms
  • 2 diced shallots
  • 1 T cornstarch
  • 2 C white wine
  • 2 tsp Dijon mustard
  • 1 tsp herbs de provence
  • ½ tsp salt (or to taste)
  • fresh ground black pepper
  • ½ C crème fraîche or sour cream

Melt the butter in a large skillet over medium heat. Add the mushrooms and shallots and saute until the mushrooms are soft and the liquid has evaporated from the pan (just before they start to brown). Sprinkle the cornstarch over the mushrooms and stir to combine well. Add the white wine and the Dijon mustard and turn up the heat to medium high, simmering until the sauce has reduced and thickened. When the sauce has reached your desired consistency, take it off the heat and add salt and pepper to taste, the herbs de provence and the crème fraiche or sour cream.

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