An elegant mushroom side at approximately 180 calories. Golden porcini in a light mascarpone and white wine sauce.
These Porcini Mushrooms sear until golden, then simmer briefly in white wine and a touch of mascarpone for a genuinely elegant, restaurant-style side. It comes together in under 20 minutes at around 180 calories and 4 WW Classic Points per serving.
Recipe Info
Serves: 4 | Prep Time: 10 minutes | Cook Time: 8 minutes | Calories per serving: ~180
Nutrition per Serving (Estimated)
Protein: 4g | Fat: 15g | Carbohydrates: 4g | Fiber: 1g
WW Classic Points: Approximately 4 points per serving (estimated from the original 5-point recipe, updated to reflect less butter and oil in the pan). Note: This estimate is based on the legacy WW points system and is provided as a general reference only.
Ingredients
- 400g / 14oz porcini mushrooms
- 15g / 1/2oz butter
- 1 tablespoon garlic oil
- 30ml / 1fl oz white wine
- 3 tablespoons mascarpone cheese
- 2 tablespoons soy sauce
- 2 tablespoons roughly chopped parsley
Instructions
- Prepare the mushrooms. Rinse the mushrooms and dry on kitchen paper. Slice each mushroom lengthways into 4 pieces.
- Sear. Heat the butter and garlic oil in a large frying pan over medium heat. Add the mushrooms and cook for 3 minutes until golden, turning once.
- Deglaze. Add the wine to the pan and turn the mushrooms to coat.
- Finish. Add the mascarpone and soy sauce and mix well. Cook for 1 minute more.
- Serve. Serve hot with the sauce, sprinkled with parsley.
Serving Suggestions
- Serve as a starter with crusty bread for dipping
- Pair with grilled steak or chicken as an elegant side
- Spoon over a small portion of polenta for a heartier plate
- Add a squeeze of fresh lemon to brighten the sauce
- Serve alongside a simple green salad
Tips and Variations
- Fresh porcini can be pricey and seasonal, so cremini or portobello mushrooms make a good year-round substitute
- Do not overcrowd the pan when searing, or the mushrooms will steam rather than brown
- Light cream cheese can stand in for mascarpone to trim a little more fat
- A splash of extra white wine loosens the sauce if it thickens too much
- This dish is best served immediately while the mushrooms are still hot
Why This Recipe Works
Searing the mushrooms in a small amount of butter and garlic oil builds real browned flavor before the wine and mascarpone ever hit the pan, so the sauce only needs a light touch of cream to feel indulgent. This is a genuinely elegant way to serve mushrooms without a heavy, cream-drenched sauce.
Storage and Reheating
Best enjoyed fresh, as the mushrooms lose their texture on reheating. If necessary, store in an airtight container in the refrigerator for up to 2 days and reheat gently over low heat.
Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.
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