Mushrooms In Creamy Wine Sauce Recipes

CREAMY MUSHROOM SAUCE

Creamy Mushroom Sauce image

This all-purpose mushroom sauce is very creamy and can be used over pasta, roast beef, chicken, pork, or baked potatoes.

Provided by Michele

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 30m

Yield 10

Number Of Ingredients 10

Ingredients

2 tablespoons unsalted butter
½ tablespoon olive oil
1 (10 ounce) package sliced fresh mushrooms
2 cloves garlic, minced
1 pinch salt and ground black pepper to taste
¼ cup white wine
1 cup heavy cream
½ cup chicken broth
½ cup freshly grated Parmesan cheese
2 teaspoons chopped fresh thyme

Steps:

Heat butter and olive oil in a skillet over medium-high heat until butter is melted. Add mushrooms and cook until golden brown, 4 to 5 minutes. Season with garlic, salt, and pepper. Cook until garlic is fragrant, about 1 minute. Pour in wine, and allow to sizzle while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Cook until wine is mostly evaporated, about 1 minute.
Stir in cream and chicken broth, lower heat to medium, and simmer slowly, stirring occasionally, until sauce thickens but does not separate, 2 to 3 minutes. Stir in thyme and adjust seasoning with salt and pepper, if needed.

Nutrition Facts : Calories 138.6 calories, Carbohydrate 2.2 g, Cholesterol 42.4 mg, Fat 13 g, Fiber 0.3 g, Protein 3 g, SaturatedFat 7.9 g, Sodium 145.7 mg, Sugar 0.7 g

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

Ingredients

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

MUSHROOMS IN CREAMY WINE SAUCE

Mushrooms in Creamy Wine Sauce image

This type of dish is popular all over Eastern Europe where mushrooms are one of their favorite vegetables. Sometimes this is served as a side dish and other times you can spoon it over bread or I like it over baked potatoes.

Provided by morgainegeiser

Categories European

Time 21m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 teaspoons vegetable oil
1 lb mushroom, cut into quarters
1/2 cup thinly sliced green onion (green and white parts)
2 tablespoons flour
1 tablespoon vegetable broth
1/8 teaspoon ground nutmeg
1/8 teaspoon pepper
1/4 cup skim milk
2 tablespoons dry white wine
salt

Steps:

Heat oil in a large nonstick skillet over medium heat. Add mushrooms and green onions. Cook, stirring frequently, 4 minutes.
Sprinkle with flour, broth, nutmeg, pepper and salt. Stir into mushrooms and onions.
Stir in milk and then wine. Continue to cook and stir for 2 minutes.
Spoon into a serving dish.

Nutrition Facts : Calories 50.6, Fat 1.8, SaturatedFat 0.3, Cholesterol 0.2, Sodium 11.5, Carbohydrate 5.8, Fiber 1.1, Sugar 1.8, Protein 3.2

MUSHROOM RAVIOLI IN A CREAMY MARSALA WINE SAUCE

Mushroom Ravioli in a Creamy Marsala Wine Sauce image

My attempt to mimic the mushroom ravioli dish at a particular chain restaurant. Top with fresh parsley or basil.

Provided by Tareesa

Time 30m

Yield 8

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
3 cups sliced fresh mushrooms
⅛ cup diced onion
⅔ cup Marsala wine
1 clove minced garlic
salt and ground black pepper to taste
1 ⅓ cups heavy cream
1 (16 ounce) package mushroom ravioli
1 tablespoon freshly chopped Italian parsley, or to taste

Steps:

Heat oil in a large skillet over medium heat. Add mushrooms and onion and saute until tender, 5 to 7 minutes. Add Marsala wine and garlic; bring to a boil. Boil for 5 to 6 minutes, adding salt and pepper to taste. Stir in cream and simmer until thickened and heated through, about 5 minutes.
While the sauce is cooking, fill a large pot with about 4 quarts water. Set the burner to high and bring to a boil. Add ravioli to the boiling water. Cook until they float to the top of the water, 6 to 8 minutes, or according to package directions. Drain.
Pour a generous amount of sauce over hot ravioli and top with fresh parsley.

Nutrition Facts : Calories 329.5 calories, Carbohydrate 23.6 g, Cholesterol 76.8 mg, Fat 20.7 g, Fiber 2.1 g, Protein 8.5 g, SaturatedFat 11.4 g, Sodium 114.3 mg, Sugar 3.6 g

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