One of the things I pride myself on is being able to re-invigorate leftovers into other meals. After a fondue party last year, I had a handful of mushrooms that were left over. I also had various bottles of leftover wine (it was a wine potluck), including a white wine that was open. And, there was a small carton of cream that was in my fridge from a guest who had left it behind after making a chocolate fondue.
To extend the mushrooms and the wine into a full meal (which I also enjoyed with a glass of red wine!), I made this vegetarian and super ridiculously easy mushroom white wine cream sauce recipe.
I put mine on pasta, but these does equally well on rice, or on chicken, pork, etc. As a sauce on protein, this would be enough for 4 people! But on pasta, this was just enough for 2.
- Olive oil
- 1/4 cup of diced onion (I always keep a frozen bag of diced onion in the freezer!)
- 1 minced garlic clove
- 5 mushrooms, thinly chopped
- 1/2 of a vegetable stock cube: just cut the solid rectangle in half. If you use chicken stock depending on how strong the flavor you may want to use 1/4 instead
- 1/4 cup white wine
- 1/2 cup heavy cream
- In a pan on medium heat, heat a little olive oil. Add the diced onion for a couple minutes until it becomes translucent.
- Then, add, garlic and mushrooms and saute until the mushrooms so that the garlic is not so raw. You don’t need to brown the mushrooms, so this will only take a few minutes.
- Reduce the heat to low, and carefully pour in the wine. Simmer until the wine has been absorbed by the mushrooms, which should take 5 minutes or so.
- Crumble in the 1/2 of a vegetable stock cube, and pour in the 1/2 cup of cream. Raise the heat to medium-low, and let it simmer and thicken, about 5-7 minutes.
It’s pretty crazy right? I can easy pop in 5 mushrooms in my mouth off a vegetable tray. But, here the 5 mushrooms really last by chopping it up into all these little bits into a pretty mushroom-y sauce to take full advantage of the flavor of mushroom.
This recipe is so easy, I was making the pasta, the sauce, texting with my family, and talking to F all at the same time. But, it’s such a satisfying sauce, and dinner.
Do you have any special recipe or trick to transform leftovers into another meal? How do you stretch an ingredient?