Heat a medium to large saucepan over medium heat. Add the mushrooms, onions, salt, pepper, and 1 tablespoons of butter. Saute the ingredients for 3 to 5 minutes or until the onions are soft.
8 ounces baby bella mushrooms, ¼ cup white onion, ½ teaspoon salt, ¼ teaspoon ground black pepper
Add the garlic, and continue to cook for 30 seconds. Add the red wine, and deglaze the pan.
1 tablespoon garlic, ¼ cup red wine
Allow the mixture to cook for approximately 2 minutes, just long enough for the alcohol to cook out.
Reduce the heat to low, and add the remaining butter. After the butter melts, stir in the heavy cream. Bring the mixture to a simmer. While stirring, let the mixture cook for about another minute.
½ cup heavy cream
Turn off the heat, and serve.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1/4-cup of the creamy mushroom sauce. Actual calories will vary.*Leftover sauce can be stored in a sealed container, in your fridge, for up to 3-days.*For more information and tips, please refer to the post.