Creamy White Wine Mushroom Meatball Sauce Recipe

creamy white wine mushroom meatball sauce recipe
  • Yield: 2
  • Servings: 2
  • Prep Time: 10m
  • Cook Time: 15m
  • Ready In: 25m

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Nutritional Info

This information is per serving.

  • Calories

    323
  • Protein

    38.3 g
  • Carbohydrate

    13.8 g
  • Fat

    10.6 g
  • Cholesterol

    141 mg
  • Calcium

    47 mg
  • Fibre

    1.9 g
  • Sodium

    31.4 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 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.

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