Versatile Creamy Mushroom Sauce with Wine

Creamy Mushroom Sauce with Wine. Saute Pork Chops or Chicken in a little oil then add the sauce. Or make the Sauce and add leftover chicken or pork to gently reheat. Or use as is for a Vegetarian Option.

I wanted to throw out this delicious quick little creamy sauce – I use this same basic recipe in all kinds of ways.

Creamy Mushroom Sauce with Wine
Creamy Mushroom Sauce with Wine

Sometimes I start out with raw chicken breast or pork chops, season them and then quickly saute them in a little oil before continuing on with the recipe, other times I gently rewarm leftover chicken or pork loin in the sauce.

When I have leftovers, this recipe absolutely transforms them. Today, I started with leftover pork loin, which could be very dry when reheated, and I sliced it pretty thinly. When the sauce was just done, I turned off the heat, added the pork loin to the hot sauce and let it just warm through.

Creamy Mushroom Sauce with Wine
Creamy Mushroom Sauce with Wine

As you can see, this is a gorgeous meal that no one would guess started out as a leftover – and this recipe/method works just as well with leftover chicken breast or pork chops. Serve this with a lovely green vegetable, mashed potatoes, rice, wild rice or pasta.

Once you have the basic sauce down, you’ve got it made with a quick, easy recipe that’s absolutely “riffable.” And if you don’t like mushrooms, saute a little onion, instead.

Creamy Mushroom Sauce with Wine
Creamy Mushroom Sauce with Wine

Creamy Mushroom Sauce with Wine

  • Servings: 4 - 6
  • Difficulty: easy
  • Print

  • 1 tablespoon butter
  • 8 ounces sliced mushrooms (any variety)
  • 1 to 2 cloves garlic, minced
  • 1/2 to 3/4 cup white wine
  • 2 cups heavy or whipping cream
  • herbs of choice: basil, oregano, marjoram, tarragon, or a combination, start with a teaspoon dried or a tablespoon fresh and go by taste
  • salt & freshly ground pepper
  • leftover chicken or pork, thinly sliced
  • fresh parsley for garnish, optional

In a large skillet with a lid, heat butter over medium high heat. Add mushrooms and stir to coat, nudge them into a single layer. Add the lid and let the mushrooms cook for three or four minutes until golden brown, stir and continue to cook until the mushrooms pick up color on both sides.

Push the mushrooms aside, add garlic and just heat through. Add wine and stir to get all the browned bits off the bottom. Bring to a good simmer and cook until nearly evaporated.

Add herbs of choice and cream, return to a simmer until cream has reduced by about a third, stirring now and then. The cream will look quite liquidy but will thicken as soon as it’s off heat. It should readily coat the back of a spoon and leave a distinct line behind if you run a finger across.

Taste and add salt and freshly ground pepper.

Take off the heat and add in the chicken or pork, gently toss until covered and replace the lid for a minute, until the chicken or pork is warmed through.

Garnish with parsley if desired.

Note: If you’d like to use this recipe for raw chicken or pork instead of leftovers, start off by heating 1 tablespoon butter & 1 tablespoon olive oil in pan. When hot, salt and pepper the chicken breast, cutlets or pieces or pork and cook over medium high heat until just done and nicely browned. Remove from the skillet and tent with foil.

To the skillet, add the tablespoon of butter, if needed, then proceed with the mushrooms and finish the recipe. Add the cooked chicken or pork back in, along with any juices, at the end where the instruction say to add in the leftover chicken or pork.


I’m linking my recipe up at Fiesta Friday, hosted this week by Jhuls @ The Not So Creative Cook and Elaine @ Foodbod.