RECIPE: White Wine Mushroom Sauce | #ThisGirlEats

Sometimes cooking is exhausting but, for me, it’s always a labour of love – like this luxuriously creamy white wine mushroom sauce made from some of my all-time favourite ingredients!

Serves: 2
How much does it cost? This white wine mushroom sauce cost me less than 75p per person
What are the benefits? This dish contains at least one of your five a day, is fairly low in sugar and makes a lovely veggie sauce to accompany your meal.

I love mushrooms, okay? I know they’re not everyone’s cup of tea and, quite frankly, I’m sick of arguing about it. Please just accept that I love them unconditionally, could eat them every single day of my life and think they are a culinary gift from the gods. I will not be taking any further questions at this time, thank you.

Luckily, there are some like-minded people out there who also appreciate these little earthy nuggets of flavour and will (hopefully!) enjoy this recipe as much as I do!

I know that, at times, a withering glance towards the kitchen at the end of a long, hard day can fill us with dread and despair. The thought of having to interrupt our well-earned rest, peel ourselves off the sofa and drag our heels into the kitchen can be a real slog. But it can also be joyous when you love your ingredients and can’t wait for the end result.

For me, this recipe was one of those. I’d stocked up the fridge and set aside the time but, when it came to it, I honestly just couldn’t be bothered to get off my butt and actually do some cooking. Thankfully, the thought of putting in basically ten minutes of effort to then indulge in a lavish plate of thick, rich, creamy mushroom sauce was, in the end, totally worth it.

1 Onion, Finely Chopped
4 Mushrooms, Sliced
50ml White Wine
100ml Vegetable Stock
100ml Double Cream
2 tbsp Crème Fraîche
1 tsp Plain Flour
1 tsp Dijon Mustard
1 tbsp Soy Sauce


This is a pretty quick sauce and doesn’t take much time to turn around, so all you need to do is chuck in a little dried garlic (fresh if you prefer) at first, shortly followed by dried parsley (fresh if you prefer), ground coriander, salt and pepper along with the rest of the ingredients.


1. In a large pan with a drop of oil or cooking spray, gently cook the onions and mushrooms on a medium heat with the garlic for 5 minutes.

2. Turn up the heat, add the white wine and simmer on a high heat until the wine is reduced – this should only take a minute or so.

3. Add the vegetable stock, double cream, crème fraîche, flour, mustard, soy sauce, parsley, ground coriander, salt and pepper.

4. Simmer for around 5 minutes until the sauce thickens, then serve up as soon as it’s ready!