Garlic-Mushroom Sauce

Share this kitchen-tested recipe from the Betty Crocker Kitchens with someone you love.

  • Prep Time 0 min
  • Total Time 0 min
  • Servings 0

Ingredients

1
tablespoon butter or margarine
2
cups sliced fresh mushrooms (5 ounces)
2
tablespoons chopped onion
2
garlic cloves, finely chopped
1/3
cup dry sherry, dry white wine or Progresso™ chicken broth (from 32-oz carton)
1
teaspoon lemon juice
1/4
teaspoon lemon pepper
1/8
teaspoon salt
1/2
cup whipping (heavy) cream
  • 1 Melt butter in 3-quart saucepan over medium heat. Cook mushrooms, onions and garlic in butter about 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in sherry, lemon juice, lemon pepper and salt. Cook over medium-high heat about 4 minutes, stirring occasionally, until almost all liquid has evaporated. Stir in whipping cream. Heat to boiling, stirring constantly. Boil over medium-high heat about 1 minute, stirring frequently, until slightly thickened.