MUSHROOMS IN WHITE WINE SAUCE
This is a great side dish for mushroom lovers. I like to make this for holiday dinners instead of the usual vegetable fare.
Provided by LINDAAL
Categories Side Dish Vegetables Onion
Time 35m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 114.8 calories, Carbohydrate 4.9 g, Cholesterol 0.1 mg, Fat 9.3 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 1.6 g, Sodium 197.7 mg, Sugar 1.6 g
CHICKEN WITH MUSHROOMS AND WHITE WINE
An easy Chicken with Mushrooms recipe and White Wine
Provided by Peggie O'Kennedy
Categories Chicken Herb Mushroom Sauté Quick & Easy White Wine Bon Appétit Ireland
Yield Serves 4
Number Of Ingredients 9
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
Categories Milk/Cream Mushroom Shellfish Appetizer Bake Broil Quick & Easy Scallop White Wine Winter Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes 8 first-course servings
Number Of Ingredients 18
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
A handful of ingredients is all you need to create a truly elegant and robustly flavored dish that can act as a side or lovely topping for succulent steak. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 200 calories, Fat 16g fat (10g saturated fat), Cholesterol 40mg cholesterol, Sodium 214mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein.
CHICKEN AND WILD MUSHROOMS WITH WHITE WINE AND CREAM
Tender chunks of chicken are cooked in a rich Swanson® Chicken Broth-based sauce with wild mushrooms, herbs, and cream.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 55m
Yield 6
Number Of Ingredients 12
Steps:
- Season chicken with salt and pepper.
- Heat oil in a large non-stick skillet over medium-high heat. Add chicken and sear on all sides. Remove chicken from pan. Add shallots and cook until beginning to turn translucent, about 3 minutes; stir in garlic and mushrooms and cook and stir until mushrooms begin to soften, about 2 minutes.
- Stir in Swanson® Chicken Broth and wine; add bay leaf and fresh thyme. Cover and cook over low heat until chicken is cooked through, about 30 minutes, stirring occasionally. Remove bay leaf.
- Whisk together flour and cream. Stir mixture into chicken and sauce. Cook and stir over medium heat until slightly thickened, about 3 minutes.
Nutrition Facts : Calories 362.8 calories, Carbohydrate 10.7 g, Cholesterol 100.4 mg, Fat 21.1 g, Fiber 1.1 g, Protein 26.6 g, SaturatedFat 6.8 g, Sodium 441.6 mg, Sugar 1.9 g
HERBED MUSHROOMS WITH WHITE WINE
Mushrooms are sauteed with your favorite herbs and white wine. Mmm!
Provided by JUNEBUFF1
Categories Side Dish Vegetables
Time 25m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 56.5 calories, Carbohydrate 5.6 g, Fat 2.7 g, Fiber 1.4 g, Protein 2.3 g, SaturatedFat 0.4 g, Sodium 4.9 mg, Sugar 1.6 g
CHICKEN BREASTS WITH MUSHROOMS, SWISS CHEESE AND WHITE WINE
Make and share this Chicken Breasts With Mushrooms, Swiss Cheese and White Wine recipe from Food.com.
Provided by lazyme
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
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.
GARLIC CHICKEN AND MUSHROOMS IN WHITE WINE SAUCE
I've adapted this recipe from a Cooking Light magazine and it's extremely tasty. You can easily adapt this by using different herbs at the end besides parsley, like fresh tarragon or basil. Don't worry when stuff starts sticking to the pan in the beginning, when you add the white wine, it will totally deglaze the pan and use a wooden spoon to scrape the bits off the bottom as they add a lot of flavor! Healthy and quick to make. Serve this with crusty bread, a green salad, and a glass of chilled white wine -- or sparkling cider for the kiddos! :)
Provided by MelvinsWifey
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Cook noodles according to package directions, omitting salt and fat. Drain and keep warm.
- Cut chicken into 1-inch pieces. Place chicken breast halves in a shallow dish. Combine 1 tablespoon flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper, stirring well with a whisk. Sprinkle flour mixture over chicken; toss to coat.
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; sauté 4 minutes or until browned. Remove chicken from pan.
- Add remaining 1 tablespoon oil to pan. Add garlic, tarragon, and mushrooms to pan; sauté for 3 minutes or until liquid evaporates and mushrooms darken.
- Add white wine to pan; cook 1 minute. Stir in remaining 1 tablespoon flour; cook 1 minute, stirring constantly. Stir in broth, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper; cook 1 minute or until slightly thick, stirring frequently.
- Return chicken to the pan. Cover and simmer 2 minutes. Uncover; cook 1 minute or until chicken is done.
- Stir in noodles; cook 1 minute or until thoroughly heated. Add parmesan cheese and fresh parsley (or other herbs), mix well, and serve.
Nutrition Facts : Calories 386, Fat 13.2, SaturatedFat 3.1, Cholesterol 102.1, Sodium 624.4, Carbohydrate 27.3, Fiber 1.8, Sugar 2.1, Protein 33.6
CHICKEN BREAST BAKED IN A BAG WITH MUSHROOMS, BUTTER, WHITE WINE AND THYME
An easy peasy Jamie Oliver recipe, you can vary this to suit your taste, try things like grated parsnip, smoked bacon or red wine
Provided by Terese
Categories Chicken
Time 35m
Yield 2 serving(s)
Number Of Ingredients 7
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.
CHICKEN WITH WHITE WINE AND MUSHROOMS
Provided by Peggy Markel
Categories Chicken Mushroom Poultry Sauté White Wine Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 11
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 SAUTé WITH MUSHROOMS AND WHITE WINE
Sautéed chicken baked with sautéed mushrooms and garlic in white wine with herbs. Very easy and tastes wonderful. Serve with rice or pasta.
Provided by littleturtle
Categories Lunch/Snacks
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Dust chicken with flour, shaking off excess.
- In a large heavy skillet, heat butter and oil over medium-high heat.
- Add chicken; sauté until browned, but not cooked through (about 4 minutes per side).
- Remove chicken from oil and place in a 9x13-inch baking pan.
- Sauté garlic and mushrooms, stirring constantly (5-6 minutes).
- Add wine, parsley, basil, and marjoram to the mushrooms.
- Pour mixture over chicken.
- Bake, uncovered, for 45 minutes.
- Serve with rice or pasta.
Nutrition Facts : Calories 421.2, Fat 31, SaturatedFat 9.5, Cholesterol 101.8, Sodium 129, Carbohydrate 5.7, Fiber 0.4, Sugar 0.7, Protein 22
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
This is an excellent side dish, or a great topping for grilled steak or baked potatoes.
Provided by Knightcraft
Categories 100+ Everyday Cooking Recipes Vegan Side Dishes
Time 45m
Yield 2
Number Of Ingredients 7
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.
Nutrition Facts : Calories 98.5 calories, Carbohydrate 5 g, Fat 7.2 g, Fiber 1.3 g, Protein 3.6 g, SaturatedFat 1 g, Sodium 6.8 mg, Sugar 2.3 g
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)
Provided by á-25010
Number Of Ingredients 8
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.
CHESTNUT PAPPARDELLE WITH CREMINI MUSHROOMS, WHITE WINE, AND PARMIGIANO-REGGIANO
Great recipe, but it takes some practice to get the pasta right.
Provided by FeastorFamine3
Categories World Cuisine Recipes European Italian
Time 2h25m
Yield 6
Number Of Ingredients 15
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.
Nutrition Facts : Calories 607.4 calories, Carbohydrate 77.8 g, Cholesterol 271.9 mg, Fat 21.5 g, Fiber 4.6 g, Protein 20.3 g, SaturatedFat 6.4 g, Sodium 136.5 mg, Sugar 5.5 g
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.
WHITE WINE-GARLIC SAUTEED MUSHROOMS
Make and share this White Wine-Garlic Sauteed Mushrooms recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Saute green onion in butter until tender.
- Stir in remaining ingredients; cook, uncovered, over low heat 30 minutes or until mushrooms are tender.
Nutrition Facts : Calories 145.3, Fat 11.9, SaturatedFat 7.3, Cholesterol 30.5, Sodium 282.7, Carbohydrate 5.6, Fiber 1.5, Sugar 3, Protein 3.9
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.
VEAL STEW WITH SAGE, WHITE WINE AND MUSHROOMS
Yield 4 servings
Number Of Ingredients 15
Steps:
- in a deep skillet, saute onion in the oil & butter until translucent dry veal cubes w/paper towel and coat on all sides with flour add meat and sage leaves to skillet brown on all sides on medium high and remove from pan add wine and boil on high heat for 30 seconds, scraping up residues reduce heat and add meat , salt & pepper simmer for about 1 hour (there should be enough liquid to not-quite-cover the meat; add water if needed) Mushrooms: saute shallots in butter and oil until translucent add mushrooms cook over high heat until all fat absorbed turn to low heat until liquid starts to come out of mushrooms turn heat to high until liquid is boiled off, or until mushrooms are light brown all over add cream add all to stew
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