Best 7 Mushroom White Wine Sauce Recipes

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Indulge in a culinary journey with our exquisite Mushroom White Wine Sauce, an orchestra of flavors that will elevate your taste buds. This versatile sauce is the perfect accompaniment to a variety of dishes, adding a rich, creamy, and subtly tangy touch to your culinary creations. Whether you're a seasoned chef or a home cook seeking culinary adventures, our diverse collection of recipes will guide you in crafting this extraordinary sauce. From the classic Mushroom White Wine Sauce, ideal for pasta and chicken, to its luxurious variations infused with herbs, cream, and even a touch of brandy, each recipe offers a unique flavor profile that is sure to impress. Embark on this culinary adventure and discover the transformative power of our Mushroom White Wine Sauce, a symphony of flavors that will leave you craving more.

Here are our top 7 tried and tested recipes!

SEARED SCALLOPS IN MUSHROOM WHITE WINE SAUCE



Seared Scallops In Mushroom White Wine Sauce image

Provided by Molly O'Neill

Categories     dinner, easy, quick, weekday, main course

Time 15m

Yield Four servings

Number Of Ingredients 6

1 pound sea scallops
Olive oil spray
4 cups mushrooms, stemmed and quartered
1/2 cup white wine
1 tablespoon minced thyme leaves
Salt and freshly ground pepper to taste

Steps:

  • Spray the scallops lightly with oil. Heat a large, heavy-bottomed nonstick skillet over medium heat until hot. Add the scallops and sear until browned on both sides. Add the mushrooms and saute until cooked. Use a slotted spoon to put on a plate.
  • Pour the wine into the skillet, add the thyme and cook, stirring, until reduced by half. Season to taste with salt and pepper. Place the scallop mixture back into the pan and coat with the sauce. Divide among 4 plates and serve immediately.

Nutrition Facts : @context http, Calories 130, UnsaturatedFat 1 gram, Carbohydrate 7 grams, Fat 2 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 0 grams, Sodium 501 milligrams, Sugar 2 grams, TransFat 0 grams

WHITE WINE AND GARLIC MUSHROOM CREAM SAUCE



White Wine and Garlic Mushroom Cream Sauce image

I got this delicious recipe from a chef at a restaurant where it was served with chicken. It also goes great with pasta or as a risotto sauce. It's easy to make but tastes very expensive!

Provided by Shuzbud

Categories     Sauces

Time 25m

Yield 2 serving(s)

Number Of Ingredients 7

1 onion, diced
4 garlic cloves, crushed
20 small mushrooms, thinly sliced
1 chicken stock cube, undiluted
1 cup white wine
2 cups heavy cream
olive oil, to fry

Steps:

  • Fry the onion, garlic and mushrooms in a little olive oil. Do not fry them long enough to change their colour.
  • Add the wine and simmer for about 5 minutes until the wine has largely soaked in.
  • Crumble in the stock cube.
  • Add the cream.
  • Reduce the heat to slowly bring to the boil and leave to simmer and thicken- this should take 5-10 minutes.
  • If it does not thicken enough, add a little more chicken stock cube and simmer a bit longer.

Nutrition Facts : Calories 975.2, Fat 88.6, SaturatedFat 54.9, Cholesterol 326.4, Sodium 680.5, Carbohydrate 20.6, Fiber 2.1, Sugar 5.8, Protein 9.4

SEARED SALMON WITH CREAMY WHITE WINE MUSHROOM SAUCE



Seared Salmon With Creamy White Wine Mushroom Sauce image

This seared salmon is nicely complemented by a creamy, lemony white wine mushroom sauce, flavored with thyme and dill weed. Lovely served with steamed asparagus and crusty bread to soak up extra sauce. Using light butter and fat free half and half in the sauce will yield great results and lower calories.

Provided by Heather U.

Categories     < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 20

1 lb salmon fillet
1/2 teaspoon dried dill weed
salt, to taste
pepper, to taste
cornstarch, for dredging (aka corn flour)
1 teaspoon extra virgin olive oil
1 teaspoon butter
1 teaspoon extra virgin olive oil
1/4 cup onion, chopped
2 cloves garlic, minced
4 ounces button mushrooms, sliced
1/2 teaspoon dried dill weed
1/2 teaspoon dried thyme
3 tablespoons fresh lemon juice
1/2 cup white wine
1/2 cup half-and-half or 1/2 cup light cream
1/4 teaspoon xanthan gum or 1 tablespoon cornstarch (used as a thickener)
fresh parsley
fresh dill weed
lemon slice

Steps:

  • PREP THE SALMON: Rinse and dry the salmon filet; divide into four portions; sprinkle with 1/2 tsp dill weed, salt and pepper to taste; then dredge in the cornstarch and set aside for 15 minutes while you prepare the sauce.
  • PREPARE THE SAUCE: Heat a nonreactive saucepan over medium heat and add 1 tsp olive oil; when oil is hot, add the onion and garlic and saute until onion is translucent.
  • Add the mushrooms, dill weed, and thyme, and saute until mushrooms have released their liquid.
  • MEANWHILE: Preheat oven to 400 degrees F; Heat a heavy, oven-proof skillet (cast iron preferred) over medium high heat.
  • RETURN TO SAUCE: Combine the lemon juice and wine (and cornstarch if not using xanthan gum), and add to the mushroom mixture; Bring to a boil, then simmer on low heat for 5 minutes; Remove from heat and set aside.
  • SEAR THE SALMON: Place 1 tsp each olive oil and butter in the hot skillet; Swirl around to coat the bottom; Place the salmon filets in the skillet (skin side up), and sear for about 3 minutes, or until a nice brown crust has formed.
  • Carefully turn the filets over so the skin side is now down; Then set the skillet in the preheated oven and roast for about 8-10 minutes, or until center is cooked through; remove from oven and set aside to rest.
  • FINISH THE SAUCE: Place the mushroom wine mixture in a blender or food processor along with the 1/2 cup of half and half and xanthan gum; blend until smooth and thickened; microwave as needed to re-heat but do not allow to boil.
  • SERVE salmon with sauce on the side; garnish with fresh parsley, slices of lemon, and dill weed, if desired.

RABBIT IN A WHITE WINE, BACON, ONION AND MUSHROOM SAUCE



Rabbit in a White Wine, Bacon, Onion and Mushroom Sauce image

I got a cookbook from a church fete-this is one recipe I'd like to try when the price of rabbit comes down!

Provided by JustJanS

Categories     Rabbit

Time 1h20m

Yield 2-4 serving(s)

Number Of Ingredients 17

1 rabbit, cut into 6
60 g flour
salt & freshly ground black pepper
30 g butter
2 tablespoons olive oil
10 small onions, peeled but a little root still attached
2 slices bacon, diced
1 cup dry white wine
1/2 cup water
1 tablespoon tomato paste
1 sprig thyme
1 bay leaf
1 garlic clove, crushed
500 g button mushrooms
extra butter
extra oil
2 tablespoons chopped fresh parsley

Steps:

  • Lightly coat the rabbit pieces in seasoned flour.
  • Heat the butter and oil and fry the rabbit pieces until golden brown.
  • Remove from the pan and add the tiny onions and bacon to the pan and fry until the onions are coloured.
  • Add the wine, water and tomato paste, stirring to combine and lift any brown bits off the bottom of the pan; add the thyme, bayleaf, garlic and season with extra black pepper.
  • Return the rabit to the pan.
  • Cover the pan and simmer about 1 hour or until the rabbit is tender.
  • Meanwhile, toss the mushrooms in a little extra butter and oil for a few minutes.
  • Add to the rabbit for the last few minutes of cooking.
  • Remove the thyme and bayleaf and serve the rabbit, mushrooms, onions and sauce with chopped parsley sprinkled over.

MUSHROOM AND CRABMEAT WHITE WINE SAUCE



Mushroom and Crabmeat White Wine Sauce image

Make and share this Mushroom and Crabmeat White Wine Sauce recipe from Food.com.

Provided by MellyBelly

Categories     Crab

Time 35m

Yield 3 cups, 4 serving(s)

Number Of Ingredients 10

1/2 cup mushroom, cleaned and sliced (Bella)
1/2 cup white wine
2 tablespoons unsalted butter
1 cup heavy whipping cream
1 tablespoon flour
1/4 cup parmesan cheese
1 teaspoon black pepper
1 garlic clove, diced
1/4 cup sweet onion, chopped
2 crab legs, cooked and chopped

Steps:

  • Take 2 tablespoons of butter, onion, and garlic and bring to a slight simmer on low heat. Add 1/2 cup of white wine and bring to a low boil. Add flour, mix well with whisk while on low heat. (will form a rue).
  • While rue is forming, boil crab legs, cool, and then shell, place crab meat aside.
  • After rue forms, mix in heavy whipping cream, mushrooms, pepper, and parmesean cheese. Let simmer for 20 minutes.
  • Add crab meat, and let sauce thicken for 5 minutes.
  • Serve over Ravioli, or your favorite pasta.

Nutrition Facts : Calories 395.1, Fat 30.2, SaturatedFat 18.5, Cholesterol 138.4, Sodium 840.5, Carbohydrate 6, Fiber 0.5, Sugar 1, Protein 20.1

WHITE WINE AND MUSHROOM SAUCE



White Wine and Mushroom Sauce image

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

Provided by Karen Lindsay

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy

Time 45m

Yield 4

Number Of Ingredients 12

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

Steps:

  • 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.

Nutrition Facts : Calories 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, Sodium 181.1 mg, Sugar 3.1 g

WHITE WINE MUSHROOM SAUCE



White Wine Mushroom Sauce image

Categories     Dinner     Sauté     Quick & Easy     Pasta     Mushroom

Number Of Ingredients 10

3 cups sliced mushrooms
1.5 yellow onion
2 cloves garlic, minced
2 tablespoons Unsalted Butter
1/2 cup Dry White Wine
1/4 cup Heavy Cream
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes
1/4 teaspoon fresh ground coriander

Steps:

  • Slowly melt butter in sauce pan, add onion and cook until translucent, add garlic.
  • Add mushrooms and cook until they release liquid.
  • Season with salt, pepper, red pepper flake, and coriander.
  • Add white wine and reduce by half, and heavy cream, check seasoning.
  • add chopped parsley

Tips:

  • Choose the right mushrooms. For this recipe, we recommend using cremini or button mushrooms. They have a mild flavor that pairs well with the white wine and cream.
  • Slice the mushrooms evenly. This will help them cook evenly.
  • Don't overcrowd the pan. If you add too many mushrooms to the pan at once, they will steam instead of brown. Cook the mushrooms in batches if necessary.
  • Cook the mushrooms until they are browned. This will help them develop a rich flavor.
  • Use a good quality white wine. A dry white wine, such as a Sauvignon Blanc or Chardonnay, will work well in this recipe.
  • Don't boil the wine. Bring it to a simmer and then reduce the heat to low.
  • Add the cream slowly. Whisking constantly, add the cream to the pan a little at a time. This will help prevent the sauce from curdling.
  • Season the sauce to taste. Add salt, pepper, and any other desired seasonings to taste.

Conclusion:

This mushroom white wine sauce is a delicious and versatile sauce that can be used to top a variety of dishes, such as chicken, fish, pasta, and vegetables. It is easy to make and can be tailored to your own taste preferences. With its rich, creamy flavor and elegant appearance, this sauce is sure to impress your guests.

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