One of my favorite recipes and one of the best chicken dishes ever is chicken a la crema. It’s wonderfully calming, easy to make, and beautiful to look at. Well-browed mushrooms and onions are sauteed to add additional taste and give the sauce a stunningly rich color. No matter how you serve it, every chicken fan should try this recipe. You can spoon it into a bowl with rice and top it with a dollop of crème fraiche and some cilantro, or you can wrap it in a warm, fresh tortilla and dip it in the sauce.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 tablespoon olive oil
- 1 ½ pounds fresh mushrooms
- 1 teaspoon Italian seasoning
- ¼ cup dry white wine
- 2 cloves garlic, minced
- salt and pepper to taste
- 2 tablespoons chopped fresh chives
Instructions
- Heat the oil in a skillet over medium heat. Place mushrooms in the skillet, season with Italian seasoning, and cook 10 minutes, stirring frequently.
- Mix the wine and garlic into the skillet, and continue cooking until most of the wine has evaporated. Season with salt and pepper, and sprinkle with chives. Continue cooking 1 minute.
Reviews
Loved it! Didn’t change anything…except for more garlic…..
Delicious. Mind the serving sizes and ratios.
These were pretty decent. I had to omit the garlic due to an allergy, so I threw in some onions.
These were pretty decent. I had to omit the garlic due to an allergy, so I threw in some onions.
it’s a good side dish that good with any protein
I made this recipe with dried ingredients and it came out perfect. I switched the green onions for dried parsley and it was good. Best of all, it is ready in a jiffy and is a good side for those dishes in which you want the protein to be the main course and focus. I served it with roasted chicken thighs and it was nice!
I didn’t make changes and will definitely make it again. Very good.
Yes, I loved it! I will be preparing this again, again! It was a perfect recipe. Thank you!
Instead of olive oil I used butter, only because I like butter better. This is a really nice recipe. I didn’t find it bland or too garlicky, but I’ve made wine mushrooms pretty often with different recipes. I added shallots at the end and mixed it with a tomato Parmesan sauce to put into pasta.
I made this to go on top of pan seared pork chops. I didn’t have Italian seasonings (time to organize that spice cabinet) so I used basil, oregano and parsley. Left out the garlic because I already seasoned the chops with it and I didn’t want to overwhelm. Delish! Perfect addition to any type of meat. Will be making again.
Really good, quick and easy. Love that!
Awesome side dish!
Yes I am making this again! It was amazing!
Quite good. I have also used Marsala wine which pairs well with other Italian dishes. (3T dry white wine, 1T Marsala) Thanks for sharing your recipe. It’s a hit.
My family loved this as a side dish with our dinner tonight! Highly recommend and I will make it again????
Delicious! I usually saute mushrooms with red wine but I was out and decided to give this recipe a whirl as I did have the white wine on hand. So glad I did. I just winged it on the herbs using my own judgment and it was perfect. Thanks for this wonderful recipe Junebuff1.
This was delicious but I need to double the recipe.
They were ok. Nothing fabulous. I might have cooked mine a bit too long as there was no “sauce”. Nobody went back for seconds. Will use leftovers in something else. Used baby Bella’s.
I followed the recipe. It was way too garlicky for everyone in my family. You couldn’t taste the mushrooms or the white wine, just garlic. Not doing this one again.
We loved putting a small piece of butter on top of the individual servings at the end.
These mushrooms were pretty good, but still a bit bland. I would double the wine and herbs next time.