White Wine Cream Sauce with Sautéed Mushrooms

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
135
protein 
3 g
sodium 
338 mg
carbohydrates 
9 g
fat 
7 g
fiber  
Trace
cholesterol 
17 mg
Servings 
8 (½ cup ea.)
Ingredients 

1 cup low-fat milk
1 cup half and half
2 Tbsp cornstarch
2 Tbsp water
1 tsp sea salt
¼ tsp freshly ground black pepper
2 Tbsp fresh, chopped basil
½ tsp garlic powder
1 Tbsp extra virgin olive oil
2 cups sliced button mushrooms
½ cup white wine

Instructions 
  1. Combine milk and half and half in a large saucepan. Combine cornstarch and water in a small bowl. Scald milk over medium heat. Do not boil. Add cornstarch mixture and continue to cook until mixture just simmers and is thickened, about 3 to 5 minutes. Add salt, pepper, basil and garlic powder. Remove from heat.
  2. In a large sauté pan, mushrooms and continue to cook until mushrooms begin to  caramelize, about 5 minutes. Add wine and cook until it has evaporated. Add mushrooms to milk mixture and stir gently.
  3. Serve ½ cup sauce over 1 cup pasta.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein