Creamy White Wine Mushroom Meatball Sauce Recipe
2020-08-14- Cuisine: American
- Course: Main Dish, Sauce
- Skill Level: Beginner
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- Yield: 2
- Servings: 2
- Prep Time: 10m
- Cook Time: 15m
- Ready In: 25m
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Nutritional Info
This information is per serving.
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Calories
323 -
Carbohydrates
13.8 g -
Cholesterol
141 mg -
Fat
10.6 g -
Fiber
1.9 g -
Protein
38.3 g -
Saturated Fat
4.8 g -
Serving Size
1 -
Sodium
31.4 mg -
Sugar
2 g -
Trans Fat
0.6 g -
Unsaturated Fat
1.9 g -
Calcium
47 mg
Creamy white wine mushroom meatball sauce recipe. Very delicious creamy sauce with mushrooms and white wine. This sauce excellent fit for Swedish meatballs. When cooking sauces, use a heavy saucepan and mix the mixture constantly.
Correct equipment makes the preparation of sauces simpler and quicker. I recommend that you should have the following in your kitchen:
- A double boiler. These are sold in various sizes. A 1½-quart size is ideal.
- A fine strainer. The best strainer is one known as a Chinese hat or conical strainer, which is, as its name implies, conical in shape.
- Wooden spoons. Always use wooden spoons in making sauces as metal spoons can taint the flavor, scratch the saucepan, and burn your hand.
- An asbestos mat. Most useful for keeping prepared sauces warm, or as a substitute for a double boiler for the slow cooking of a sauce.
So, now we are preparing a creamy white wine mushroom meatball sauce recipe (adapted from http://www.food.com/).
Creamy White Wine Mushroom meatball sauce recipe.
Creamy White Wine Mushroom Meatball Sauce Recipe
Ingredients
- 1 yellow onion, peeled and diced
- 4 garlic lcoves, peeled and crushed
- 20 small mushrooms, thunly sliced
- 1 cup (250 ml) dry white wine
- 2 cups (500 ml) heavy (double) cream
- olive oil for frying
- 1 chicken stock cube, undiluted
Method
Step 1
Heat olive oil in medium nonstick skillet. Add onion, garlic, and mushrooms and fry over medium heat until browned.
Step 2
Pour in dry white wine, the reduce heat to low and simmer for about 5 minutes or until the wine has soaked in. Crumble in chicken stock cube and stir in heavy cream.
Step 3
Bring mixture to a boil over low heat. Simmer and thicker for 5-10 minutes.
Step 4
Remove sauce from the heat. Set aside and allow to cool for 15-12 minutes.
Step 5
Serve over Swedish or other kind of meatballs.