Best 4 White Wine And Mushroom Sauce Recipes

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Indulge in a culinary journey with our exquisite White Wine and Mushroom Sauce, a symphony of flavors that will tantalize your taste buds. This versatile sauce can elevate any dish with its rich, creamy texture and the perfect balance of savory and tangy notes. Explore our curated collection of recipes featuring this remarkable sauce, ranging from succulent chicken and fish dishes to hearty pasta and vegetable creations. Each recipe showcases unique ingredients and cooking techniques, ensuring an unforgettable dining experience. Discover the magic of White Wine and Mushroom Sauce and embark on a culinary adventure that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

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

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

Tips:

  • Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready. This will help you stay organized and avoid any scrambling.
  • Use Fresh Ingredients: Fresh ingredients will give your sauce the best flavor. If possible, use organic mushrooms and herbs.
  • Sauté the Mushrooms Properly: Don't overcrowd the pan when sautéing the mushrooms. Cook them in batches if necessary, so that they can brown evenly.
  • Use a Good Quality White Wine: The type of white wine you use will make a big difference in the flavor of your sauce. Choose a dry, crisp wine that you enjoy drinking.
  • Reduce the Wine: Reduce the white wine by half before adding the cream. This will concentrate the flavor of the wine and make the sauce more rich.
  • Use Heavy Cream: Heavy cream will give your sauce a rich, creamy texture. If you want a lighter sauce, you can use half-and-half or even milk.
  • Season to Taste: Taste your sauce and adjust the seasonings as needed. You may want to add more salt, pepper, or herbs.
  • Serve Immediately: White wine and mushroom sauce is best served immediately. You can reheat it gently, but it's best to avoid overcooking it.

Conclusion:

White wine and mushroom sauce is a delicious and versatile sauce that can be used to elevate a variety of dishes. It's perfect for chicken, fish, pasta, and vegetables. With its rich, creamy flavor and earthy undertones, this sauce is sure to impress your family and friends. So next time you're looking for a quick and easy way to add flavor to your meal, give white wine and mushroom sauce a try.

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