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Ingredients

2 tablespoons unsalted butter 5 cloves garlic 1 green bell pepper, diced 1 small onion, chopped 1 (8 ounce) package sliced fresh mushrooms 1 cup white wine 1 cup chicken broth 2 tablespoons cornstarch ¼ cup cold water ¼ cup heavy cream ¼ cup grated Romano cheese ¼ cup grated Parmesan cheese

Nutrition Info

249.9 calories carbohydrate: 12.3 g cholesterol: 47.8 mg fat: 15 g fiber: 1.5 g protein: 7.1 g saturatedFat: 9.3 g servingSize: - sodium: 181.1 mg sugar: 3.1 g transFat: : - unsaturatedFat: : -

Melt butter in a heavy skillet over medium heat. Cook garlic in hot butter until browned, about 5 minutes.
Mash the garlic in the skillet and stir into the butter, add green bell pepper and onion and cook until the onion is translucent, 5 to 7 minutes.
Stir mushrooms into the pepper and onion mixture, cook and stir until the mushrooms are slightly browned, about 5 minutes. Stream heavy cream into the mixture while stirring, add Romano cheese and Parmesan cheese. Continue cooking until the mixture is hot and the cheese is melted, 5 to 10 minutes more.
Pour wine into the skillet and cook until the liquid is reduced in volume by half, 5 to 10 minutes, add chicken broth, bring to a simmer, and cook until slightly reduced, about 5 minutes.
Mix water and cornstarch together in a small bowl until cornstarch is completely dissolved, stir into the liquid in the skillet and cook, stirring regularly, until the liquid is thickened, 5 to 10 minutes.

4 servings

Mushrooms, peppers, onions, and garlic combined with white wine make a simply elegant dish.