Best 4 White Wine And Mushroom Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

White wine and mushroom sauce is a classic culinary creation that tantalizes the taste buds with its rich, creamy texture and delectable flavors. Whether you are a novice cook seeking to expand your culinary horizons or a seasoned chef looking to elevate your dishes, this versatile sauce holds the key to transforming simple ingredients into mouthwatering masterpieces. Join us on a culinary journey as we explore the nuances of crafting the perfect white wine and mushroom sauce, unraveling the secrets of selecting the finest ingredients, and unveiling the techniques that elevate this sauce beyond the ordinary.

Here are our top 4 tried and tested recipes!

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

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

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.

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:

  • Use a variety of mushrooms for a more complex flavor. Try using a mix of cremini, shiitake, and oyster mushrooms.
  • Sauté the mushrooms until they are browned and slightly caramelized. This will bring out their flavor and aroma.
  • Use a good quality white wine. A dry white wine like Sauvignon Blanc or Pinot Grigio works well.
  • Add some fresh herbs to the sauce for extra flavor. Try using thyme, rosemary, or parsley.
  • Serve the sauce over pasta, chicken, or fish.

Conclusion:

This white wine and mushroom sauce is a delicious and versatile sauce that can be used in a variety of dishes. It is easy to make and can be tailored to your own taste. So next time you are looking for a quick and easy weeknight meal, give this white wine and mushroom sauce a try.

Related Topics