Heat butter and oil in a large skillet over medium high heat.
Add onions and saute for about 10 minutes until translucent.
Move onions to the sides of the pan to create a well. Add mushrooms, season with salt and pepper and cook for another 15 minutes or until browned and tender.
Add garlic and stir for a minute, until fragrant.
Pour in the wine (or broth) and deglaze the pan, scraping up any browned bits from the bottom of the pan. Bring heat to low and continue to reduce wine slowly over low heat for approximately 2 minutes.
Add cream and gently simmer until sauce is slightly thickened. Season with salt and pepper.
Serve warm. Great over chicken, steak, pasta or mashed potatoes.
Substitution for wine: to make this Creamed Mushroom recipe alcohol free, use beef broth or cranberry juice instead of red wine.Substitution for dairy: to make this dairy free, replace butter with ghee and use dairy free yogurt instead of heavy cream.Storing leftovers: transfer leftovers to an airtight container and refrigerate for up to one week.Reheating Creamed Mushrooms: to reheat on stovetop, transfer Creamed Mushrooms to a small saucepan, add a few tablespoons of liquid (cream, milk, broth, or water) and gently warm on medium-low, stirring often.
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