Easy Wine Reduction Sauce and Menu Plan

20130701-115037.jpgWhile I usually try to post very family-friendly recipes each week, to help out other busy mamas like myself, I also think everyone needs a fancy recipe or two in their pocket for special occasions or entertaining other adults.

Last week was The Coach and my 8th wedding anniversary. As I mentioned last week in my post about making family fun affordable, we often eat at home and then head out to fun activities. So with the kids gone for the night, we made a fancy dinner at home, then hit the golf course.

Part of our meal was especially easy since it came from our Omaha Steak package we got for Christmas. We had the Sole stuffed with crab and scallops, then I cooked up some fresh green beans with butter and dill. I also added some fettucine with a mushroom wine reduction sauce. While this sounds very elaborate, it actually couldn’t be easier! Wine reduction sauces are not exactly healthy, but they are easy, delicious, and just fancy enough to impress!

Mushroom Wine Reduction Sauce
8 oz mushrooms, sliced (I especially like the baby bellas lately!)
2-3 Tablespoons of butter
½ to 1 clove of garlic, finely minced
1 cup wine (use whatever wine you like, but alittle drier works better. We were pairing with fish, so I used a white wine. I used a nice Pinot Grigio.)
1 cup heavy cream

Saute your mushrooms in the butter and garlic over medium heat. Carefully scoop the mushrooms out of the pan, leaving the butter and garlic. Set your mushrooms aside. Pour the wine into the pan with the butter and garlic from the mushrooms. Boil over medium-high heat until the wine has reduced by about half (boiled down to about ½ a cup). Add the heavy cream, and reduce down again by about half, or until the sauce is the desired consistency. Add the mushrooms back in as the cream is reducing. Serve over fettucine or other pasta.

A wine reduction sauce is very versatile and can dress up any pasta as an elegant side. I’ve also served this as a main dish and added sauted shrimp and asparagus. The possibilities are endless!

On to my menu! We have lots more summer fun planned this week, so not a lot of cooking for me, but lots of great food, I’m sure! I’ll be linking up on I’m an Organizing Junkie if you’re looking for more meal planning ideas! I also often link up at Feeding BigPiggy in Polka Dots, Wednesday Extravaganza, Marvelous Mondays, and Wonderful Food Wednesday. Or check out and follow my Yummy board on Pinterest! Interested in meal planning? Check out my post on meal planning. Here’s what we’re eating this week:

Breakfasts (we don’t plan for each day – see here for why – but these are our choices along with a fruit)
• Cereal
• Granola bars and yogurt
• Pancakes
• Cream of Wheat or oatmeal
• Toast or English Muffins

Lunches
The Coach is off all week, so he’ll be figuring out lunches for the boys Monday – Wednesday, then we have family fun planned the rest of the week and weekend! I’ll just pick away at leftovers the days I am at work!

Dinners
• Monday – Cream Cheese Chicken, pasta with a simple white sauce, tomato and cucumber salad
• Tuesday – Grilled Pork Chops, roasted potatoes, zucchini, and summer squash
• Wednesday – Lasagna, garlic bread, salad
• Thursday (Happy 4th of July!) – Pool party! Taking Cowboy Caviar for my dish to pass!
• Friday & Saturday – Spending the weekend with friends at their cabin
• Sunday – Grilled Brats, chips, fruit

What are you eating this week? Leave a comment and feel free to link back to your blog if you have your plan posted!

Like the recipe this week? Please consider sending it to a friend, sharing it on Facebook or Twitter, or pinning it to Pinterest. Thanks so much!

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