For When You’d Order In…But Don’t → Try This!

Should I Cook It?

Mushroom Wine Sauce Without the Wine (Yes, Really)

Topping pasta with sauce that feels suspiciously restaurant-level.

There’s a moment where you either accept defeat or try something slightly irrational. With no wine in the house, I made a wine sauce anyway. And somehow, this turned into a sauce that felt like it belonged in a dimly lit Italian side restaurant.

What You Need For the Sauce

Olive Oil – 2 tablespoons

Mushrooms – 1½ cups sliced

½ Onion – diced

Chicken Broth – 1/3 cup

White Wine Vinegar – 2 tablespoons

Cream – 3/4 cup

Salt and Pepper

Chopped chives and grated parmesan – for topping

Heat oil in pan over medium heat and add mushrooms until sautéed. Set mushrooms aside in a bowl. Add onions to hot pan. Cook to soften. Pour in chicken broth and white wine vinegar (or use ½ cup of white wine). Reduce by 80%. Add cream. Season with salt and pepper. Simmer for 5 minutes. Puree sauce. Stir in half the cooked mushrooms. To serve, ladle sauce over cooked pasta, top with extra cooked mushrooms, chives and parmesan cheese.

THREE LESSONS LEARNED

1. You don’t actually need wine
The “wine sauce” identity holds, even without the wine. Which is great news for weeknights. That said, if I had an open bottle…I use the wine rather than the broth and vinegar combo.

2. I wouldn’t blend the mushrooms into the sauce
Tried it. Regretted it. The flavour was there, but the texture lost its charm. Mushrooms are better when they keep a little identity.

3. A sprig of thyme would’ve changed everything
It was one note away from great. Thyme would’ve rounded it out, added that subtle “this took more effort than it did” energy.

Turns out wine sauce, doesn’t need wine…when you don’t have it.