Friday, April 29, 2011

Mushroom and Herbs in a White Wine Cream Sauce

1 lb. white button mushrooms ($1.69)
2 T. butter ($.25)
2 T. olive oil ($.15)
1 clove garlic, chopped ($.05)
1/2 tsp. rosemary ($.05)
3 T. Barefoot Wines Moscato ($.20)
salt and pepper to taste ($.05)
2 T. sour cream ($.10)
3-4 T. Philadelphia Cooking Cream ($.15)
2 T. parmesan ($.10)

Melt butter in a large, nonstick pan over low heat. Add olive oil, rosemary, and garlic. Clean and quarter the mushrooms. Add to the garlic oil. Season with salt and pepper to taste.

Cook the mushrooms over medium-low for 10-12 minutes, once mushrooms are just fork tender, add wine - simmer 2-3 minutes, then add sour cream, and cooking cream. Cook
until a slightly thick cream sauce pulls together. Stir in parmesan.

Serve over pork, beef, chicken, pasta, or risotto.
Yields = 2-4 servings
Cost: $2.79
Cost per serving: $1.40

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