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White Wine Cream Sauce with Sautéed Mushrooms

30 Minutes
8 People
Overhead view of sautéed mushrooms in pan with cream sauce.


1 cup low-fat milk
1 cup half and half
2 Tbsp cornstarch
2 Tbsp water
1 tsp sea salt
1/4 tsp freshly ground black pepper
2 Tbsp fresh, chopped basil
1/2 tsp garlic powder
1 Tbsp extra virgin olive oil
2 cups sliced button mushrooms
1/2 cup white wine


  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 1/2 cup sauce over 1 cup pasta.


Calories 135
Protein 3g
Sodium 338mg
Carbohydrates 9g
Fat 7g
Fiber Trace
Cholesterol 17mg
Servings 8 (1/2 cup ea.)