Creamy mushroom sauce is the perfect addition to steak, burgers, chicken, potatoes, rice, and so much more! Sour cream gives this mushroom wine sauce extra flavor and tang.
Prep: Wipe 1 lb of mushrooms with a wet paper towel. Slice them into thick slices. Peel and dice 1/2 cup of yellow onion. Chop the 2 tbsp parsley and 2 tbsp dill if using.
Saute onion: In a heavy-bottomed skillet skillet heat 4 tbsp oil or butter, then add the onions and cook over medium heat stirring often until the onions are lightly browned and translucent. Remove the onions to a separate bowl with a slotted spoon.
Brown the mushrooms: Preheat the skillet over high heat with the leftover oil or butter until almost smoking. Add the mushrooms and stirring often slightly brown them. They will steam and release moisture at first, but continue cooking until the liquid cooks off, then sear the mushrooms slightly.
Make the mushroom sauce: Add 1/2 cup white wine and stir the mushrooms, scraping the bottom of the pan to deglaze. Cook for about 2 minutes to cook off about half the wine.
Add the sauteed onion back into the mushrooms together with 1 cup heavy cream, 1/2 cup sour cream, 1 1/2 tsp salt, 1/2 tsp coarsely ground pepper, 2-3 cloves of minced garlic and 1/4 cup grated parmesan cheese (if using). Stir and cook for several minutes until the sauce is thickened to desired consistency. If the sauce has thickened more than you wish, just add a little bit of broth/stock or water and stir.
Finish the sauce by stirring in 2 tbsp of parsley and 2 tbsp of dill, if using.
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