Best 14 White Wine Mushrooms Recipes

MUSHROOMS IN WHITE WINE SAUCE

Steps:

• Heat oil in a large skillet over medium heat. Stir in onions and garlic, and cook until tender, about 5 minutes. Stir in mushrooms, 1/2 cup water, wine, and chicken bouillon. Season with basil, salt, and pepper. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally. Mix together cornstarch with 1/4 cup water. Stir into mushrooms, and cook until thickened, about 5 minutes.

CHICKEN WITH MUSHROOMS AND WHITE WINE

Steps:

• Sprinkle chicken with salt and pepper; dust with flour. Heat oil in heavy large skillet over medium-high heat. Add chicken; sauté until brown, about 4 minutes per side. Transfer to plate. Add mushrooms, shallots and herbs to skillet. Sauté until mushrooms are cooked through and juices are reduced to glaze, about 12 minutes.
• Add broth and wine to skillet. Boil until reduced by half, about 8 minutes. Return chicken to skillet. Simmer until chicken is cooked through and liquid thickens to sauce consistency, about 6 minutes. Season with salt and pepper. Transfer chicken and sauce to plates.

SCALLOPS WITH MUSHROOMS IN WHITE-WINE SAUCE

Steps:

• Preheat oven to 350°F.
• Toast bread crumbs on a baking sheet in middle of oven until pale golden, 6 to 8 minutes, then toss with cheese.
• Simmer wine, water, onion, bay leaf, salt, and pepper in a 2 1/2- to 3-quart heavy saucepan, uncovered, 5 minutes, then add scallops and simmer, uncovered, stirring occasionally, until just cooked through, 2 to 3 minutes. Transfer scallops to a platter with a slotted spoon to cool, returning any onions to pan, then boil cooking liquid until reduced to about 1 cup, 8 to 10 minutes. Pour cooking liquid through a sieve into a bowl.
• Cook mushrooms in 2 tablespoons butter in a 10- to 12-inch heavy skillet over moderate heat, stirring occasionally, until most of liquid mushrooms give off is evaporated, about 5 minutes. Season with salt and pepper.
• Whisk together cream and yolk in a heatproof bowl. Melt 2 tablespoons butter in cleaned 2 1/2- to 3-quart saucepan over moderately low heat, then add flour and cook roux, whisking, 2 minutes. Remove pan from heat and add reduced cooking liquid in a stream, whisking constantly. Return pan to heat and simmer, whisking, 1 minute. Pour sauce in a slow stream into cream mixture, whisking constantly, then pour sauce back into pan and simmer, whisking, 1 minute. Remove from heat and season with salt and pepper.
• Preheat broiler.
• Stir scallops and mushrooms into sauce, then divide among scallop shells or ramekins and sprinkle with bread crumb mixture. If using shells, spread kosher salt evenly in a large shallow baking pan, then nestle shells in salt. Dot scallops with remaining 2 tablespoons butter, then broil about 4 inches from heat until golden, about 2 minutes.
• Sprinkle with parsley.
• Available at Bridge Kitchenware (800-274-3435)

WHITE WINE MUSHROOMS

Steps:

• In a large skillet, cook garlic in 1/4 cup butter for 1-2 minutes. Stir in wine; add mushrooms. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until liquid is almost evaporated. , Stir in salt, pepper and remaining butter; cook until butter is melted.

HERBED MUSHROOMS WITH WHITE WINE

Steps:

• Heat the oil in a skillet over medium heat. Place mushrooms in the skillet, season with Italian seasoning, and cook 10 minutes, stirring frequently.
• Mix the wine and garlic into the skillet, and continue cooking until most of the wine has evaporated. Season with salt and pepper, and sprinkle with chives. Continue cooking 1 minute.

CHICKEN BREASTS WITH MUSHROOMS, SWISS CHEESE AND WHITE WINE

Steps:

• Sprinkle chicken breasts on all sides with salt, white pepper and nutmeg. In a large frying pan, heat together butter and oil. Add chicken breasts and brown lightly; turn, add mushrooms and shallots around chicken, and continue cooking until chicken breasts are lightly browned on both sides.
• Pour on wine. Cover and simmer 15 to 20 minutes, just until chicken is cooked through. Using a slotted spoon, remove chicken to a warm. serving dish; keep warm. Bring liquid to boiling, stirring until reduced by about half (about 6 minutes). Mix in cheese, cream and paprika. Cook over moderate heat, stirring, until cheese melts and sauce is slightly thickened. Salt sauce to taste. Spoon over chicken. Garnish with cherry tomatoes and a sprinkling of green onions.

CHICKEN WITH WHITE WINE AND MUSHROOMS

Steps:

• Sprinkle chicken with salt and pepper; dust with flour. Heat oil in heavy large skillet over medium-high heat. Add chicken, skin side down, and sauté until brown, about 5 minutes. Turn chicken over and sauté 3 minutes. Transfer chicken to bowl. Add onion, carrot, celery, parsley and garlic to skillet; sauté 2 minutes. Add mushrooms and sauté until starting to brown, about 10 minutes. Add tomatoes with juices and wine. Boil sauce until slightly thickened, about 10 minutes. Return chicken to sauce. Cover skillet, reduce heat to medium and simmer until chicken is cooked through and tender, about 15 minutes. Transfer chicken and sauce to plates and serve.

CHICKEN BREAST BAKED IN A BAG WITH MUSHROOMS, BUTTER, WHITE WINE AND THYME

Steps:

• Using wide tin foil, make your bag by placing 2 pieces on top of each other (about as big as 2 shoeboxes in length), folding 3 sides in and leaving 1 side open.
• Preheat the oven to 220C/425 degrees F.
• Mix everything together in a bowl including the chicken.
• Place in your bag with all the wine juice, making sure you don't pierce the foil.
• Close up the final edge, making sure the bag is tightly sealed and secure on all sides, and carefully slide it onto a roasting tray.
• Place the tray on a high heat on the stove top for 1 minute to get the heat going, then bake in the middle of your preheated oven for 25 minutes.
• Remove from the oven, place the bag on a big plate, take it to the table and break open the foil.

PHEASANT BRAISED IN MUSHROOMS AND WHITE WINE

Steps:

• Dredge pheasant pieces in flour. Heat butter and 2 tbs oil in dutch oven over medium heat. Add about 5 pheasant pieces -- make sure everything's in a single layer and not overly crowded. Cook 3 minutes/side until brown and remove. Repeat with remaining pheasant, adding oil as needed. Remove last batch of pheasant from dutch oven and add mushrooms. Cook about 10 minutes, stirring often. Add onions to mushrooms, cooing for three or four minutes until tender. Add 2 tbsp of reserved seasoned flour. Stir well. Add wine, stock, lemon juice, salt, and pepper. Bring to a simmer. Add pheasant pieces. Reduce heat to low; cover and simmer 1 hour. Serve with mashed potatoes or egg noodles.

BAKED MUSHROOMS WITH THYME AND WHITE WINE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Whisk together the onion, garlic, thyme, white wine, and olive oil in a large bowl. Add the mushrooms and toss to coat; season to taste with salt and pepper.
• Transfer mushroom mixture into a small baking dish, cover, and bake for 35 minutes, stirring occasionally.

CHICKEN AND MUSHROOMS IN A GARLIC WHITE WINE SAUCE

Steps:

• Preheat oven to 200°. Season chicken with salt and pepper. Lightly dredge in flour. Heat a large skillet on medium heat; when hot add 1 tsp butter and 1 tsp olive oil. Add chicken to the skillet and cook on medium heat for about 5 minutes on each side, or until chicken is no longer pink. Set aside in a warm oven. Add additional oil and butter to the skillet, then garlic and cook a few seconds; add mushrooms, salt and pepper stirring occasionally until golden, about 5 minutes. Add wine, chicken broth, parsley; stir the pan with a wooden spoon breaking up any brown bits from the bottom of the pan. Cook a few more minutes or until the liquid reduces by half. Top the chicken with the mushroom sauce and serve. *I only used 1 tbsp of flour and tossed the rest, so calculations were for 1 tbsp flour only.

HERBED MUSHROOMS WITH WHITE WINE FOR TWO RECIPE - (4.6/5)

Steps:

• Heat the oil in a skillet over medium heat. Place mushrooms in the skillet, season with Italian seasoning, and cook 10 minutes, stirring frequently. Mix the wine and garlic into the skillet, and continue cooking until most of the wine has evaporated. Season with salt and pepper, and sprinkle with chives. Continue cooking 1 minute.

TURKEY WITH MUSHROOMS AND LEEKS IN WHITE WINE SAUSE

Steps:

• 1. Saute mushrooms in 2T butter in a large pan (the pan you intend to simmer everything in later). 2. Right before mushrooms are finished, add leeks and quickly saute until moderately caramelized. Remove them from the pan. 3. While sauteing mushrooms, melt the rest of the butter in a small sauce pan. Add enough flour to have a thick roux base. Add white wine, half and half, and milk slowly until it makes a white sauce. The amounts I gave above are approximate. 4. Brown the turkey in a little butter in the large pan. Add the leeks and mushrooms back in. Pour the sauce over all of it. Add salt and pepper to taste. 5. Simmer for 30-45 min until turkey is done.

CHESTNUT PAPPARDELLE WITH CREMINI MUSHROOMS, WHITE WINE, AND PARMIGIANO-REGGIANO

Steps:

• Whisk flour, chestnut flour, and salt in a bowl; stir in 3 tablespoons olive oil, eggs, and egg yolks to make a smooth dough. Form dough into a ball, wrap in a cloth towel, and let rest for 1 hour.
• Roll pasta into thin 5x12-inch sheets on a floured work surface; cut sheets into 1x12-inch ribbons. Let pappardelle pasta dry on a kitchen towel sprinkled with flour while you complete remaining steps.
• Melt butter in a large skillet over medium heat; cook and stir leeks, shallot, and garlic until white part of leeks becomes translucent, about 5 minutes. Heat 1 tablespoon olive oil in a separate skillet over medium heat; cook and stir mushrooms in hot olive oil until the liquid evaporates and mushrooms turn golden brown, 10 to 15 minutes. Mix mushrooms into leek mixture.
• Stir white wine into mushroom-leek mixture and scrape up and dissolve any browned bits of food on the bottom of the skillet. Bring to a boil, reduce heat to low, and simmer mushroom-leek mixture until mushrooms are tender, about 5 minutes.
• Bring a large pot of lightly salted water to a boil; cook the pappardelle pasta at a boil until tender and pasta floats to the top of the water, about 5 minutes; drain. Transfer pasta to a serving bowl, toss lightly with mushroom-leek mixture and parsley, and top with Parmigiano-Reggiano cheese.