MUSHROOM AND WINE STEAK SAUCE
Make and share this Mushroom and Wine Steak Sauce recipe from Food.com.
Provided by Kim127
Categories Sauces
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in a saucepan.
- Add mushrooms, onion and garlic.
- Saute until golden, about 5 minutes.
- Stir in broth, tomato paste and black pepper.
- Bring to the boiling point.
- Reduce heat and simmer, covered, for 10 minutes.
- Blend cornstarch with water.
- Mix some of the hot mushroom sauce into cornstarch mixture and return to saucepan.
- Cook and stir until clear and thickened.
- Stir in wine and cook until hot.
- Serve over steak, hamburgers or other meat.
MUSHROOM CHICKEN IN DIJON-WINE SAUCE
Impress your dinner guests with this Mushroom Chicken in Dijon-Wine Sauce. Made with fresh mushrooms, Dijon mustard and dry white wine, this Mushroom Chicken in Dijon-Wine sauce will leave a lasting impression at your next get-together.
Provided by My Food and Family
Categories French Food
Time 42m
Yield Makes 4 servings.
Number Of Ingredients 7
Steps:
- Coat chicken with flour; shake off excess. Heat oil in large skillet on medium-high heat. Add chicken; cook 6 to 8 min. on each side or until browned on both sides. Remove chicken from skillet, reserving drippings in skillet; cover chicken to keep warm.
- Add mushrooms to drippings in skillet; cook and stir 2 to 3 min. or until tender. Stir in mustard and wine. Return chicken to skillet; spoon sauce over chicken.
- Bring sauce to boil; cover. Simmer on low heat 7 to 10 min. or until chicken is done (165°F). Sprinkle with parsley.
Nutrition Facts : Calories 260, Fat 10 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 65 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 0.9737 g, Sugar 0 g, Protein 26 g
VEAL WITH MUSHROOM-WINE SAUCE
A tender and flavorful main course, Veal with Mushroom-Wine Sauce, brings a touch of elegance to the dinner table. "This delicious entree came from a cookbook filled with low-fat recipes. We altered it a bit to better suit our tastes," says Julie Kocur of Abingdon, Maryland.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick skillet coated with cooking spray, cook veal in oil over medium heat until no longer pink, 2-3 minutes on each side. Remove and keep warm. , Add mushrooms, onion and garlic to the skillet; cook over medium-high heat until tender, 5-8 minutes. Add wine, stirring to loosen browned bits from pan. , Combine flour and water until smooth; stir into mushroom mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in parsley, salt and pepper. Serve over veal.
Nutrition Facts : Calories 231 calories, Fat 12g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 281mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges
CHICKEN WITH WINE & MUSHROOMS
The rich sauce is so tasty you won't want to share it with anyone. Try substituting the chicken for steak for a quick Beef Bourguignon
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 20m
Number Of Ingredients 7
Steps:
- Toss the chicken in the flour, then tap off the excess. Mix 1 tsp of the excess flour with a little stock and set aside. Heat the oil in a frying pan, then add the chicken, mushrooms and thyme. Cook over a medium-high heat for about 5 mins, turning the chicken breasts over once until golden.
- Lift the chicken out, then set aside. Pour in the wine and the remaining stock and boil for 5 mins or until reduced by half. Add the flour and stock mix, stirring until the sauce thickens a little. Put the chicken back into the pan, along with any juices from the plate, then simmer for 5 mins or until cooked through and the sauce is glossy. Serve with mash.
Nutrition Facts : Calories 216 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 35 grams protein, Sodium 0.99 milligram of sodium
MUSHROOM SAUCE
Since this savory sauce uses beef broth, instead of the pan drippings, it can be made ahead. Add arrowroot only when ready to serve. I usually use white mushrooms; I have also used chanterelles.
Provided by Jimmi
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 4
Number Of Ingredients 12
Steps:
- In a medium saute pan, melt 1/4 cup butter over medium heat. Add sliced mushrooms; cook and stir until soft. Remove mushrooms from pan, and set aside.
- Add 1 tablespoon butter to pan, and melt . Add shallots; cook and stir until translucent. Add mushrooms, and cook until soft. Add thyme, bay leaf, and red wine. Reduce.
- In a small bowl, dissolve arrowroot in 1/4 cup cold beef broth. Stir remaining broth into sauce, and bring to a boil. Whisk in arrowroot mixture, and stir until thick. Add reserved mushrooms. Season to taste with freshly ground black pepper and salt.
Nutrition Facts : Calories 167 calories, Carbohydrate 4.1 g, Cholesterol 38.1 mg, Fat 14.8 g, Fiber 0.5 g, Protein 3 g, SaturatedFat 9.3 g, Sodium 499.8 mg, Sugar 0.9 g
MUSHROOMS IN RED WINE SAUCE
These are fantastic spooned over toast, or a side dish to beef. If your mushooms are large then slice them.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in a large heavy Dutch oven or skillet over medium heat.
- Add/stir in flour to blend.
- Add in mushrooms, wine, broth, onion, garlic and Worcestershire sauce; cook until the mushrooms are tender and the sauce thickens, stirring occasionally (about 40 minutes).
- Season with salt and pepper.
- Transfer to a bowl.
- Sprinkle with chopped fresh parsley.
RUMP STEAK WITH QUICK MUSHROOM AND RED WINE SAUCE
Make a restaurant-style sauce for your steak in 15 minutes - perfect with creamy mash
Provided by Good Food team
Categories Dinner, Main course
Time 15m
Number Of Ingredients 6
Steps:
- Heat the oil in a pan. Season the steaks, then fry for 2-3 mins each side for medium rare, or cook more to your liking. Remove from the pan, then set aside to rest.
- Add the mushrooms and thyme leaves to the pan, then cook for a couple of mins until softened and golden. Pour in the wine and bubble until syrupy, then turn off the heat and stir in the butter. Season.
- Serve the steaks with the mushroom sauce poured over, along with creamy mash and some crunchy spring greens.
Nutrition Facts : Calories 500 calories, Fat 32 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 43 grams protein, Sodium 0.42 milligram of sodium
MUSHROOM AND RED WINE STEAK SAUCE
Provided by Jeff Mauro, host of Sandwich King
Categories condiment
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat 2 tablespoons of the butter in large skillet over medium heat until melted. Add the red pepper and shallots and gently cook until the shallots soften, about 3 minutes. Add the mushrooms and season with salt and pepper. Cover and cook for 10 minutes, then take off the cover and cook until the mushrooms are golden brown, another 10 minutes. Add the thyme and garlic and cook until fragrant, then deglaze with the wine and cook until the alcohol scent dissipates, another 2 to 3 minutes. Add the remaining 2 tablespoons butter and cook until melted; season again. Serve over steak, pork chops or chicken.
RED WINE AND WILD MUSHROOM SAUCE
Provided by Tyler Florence
Categories condiment
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Place a clean skillet over medium heat. Add the butter and a 2-count drizzle of oil. When the butter starts to foam, add the shallots and saute for 2 minutes to soften. Add the mushrooms and thyme; season with salt and pepper. Stir everything together for a few minutes. Add the red wine, stirring to scrape up any stuck bits; then cook and stir to evaporate the alcohol. When the wine is almost all gone, add the reserved beef juices. Let the liquid cook down and then take it off the heat. Stir in the cream and chives, and season with salt and pepper.
LINGUINE WITH MUSHROOMS IN A WHITE WINE BUTTER SAUCE
Fresh linguine cooked with mushrooms in a light yet decadent white wine butter sauce. Make your everyday dinner a little more fancy with no extra effort with this delicious pasta recipe.
Provided by Manju
Categories Pasta
Time 25m
Number Of Ingredients 11
Steps:
- Cook the linguine in salted water as per instructions on the packaging. Drain and keep aside.
- Heat he butter and olive oil in a pan and add the shallots and garlic to it. Once the shallots start to soften, add the mushrooms to it. Let the mushrooms soften.
- Now add the white wine, red pepper flakes, crushed black pepper and salt. Add the drained pasta to this immediately and toss well. Remove from heat.
- Toss the asiago cheese to it and serve immediately.
Nutrition Facts : Calories 643 kcal, Carbohydrate 69 g, Protein 17 g, Fat 29 g, SaturatedFat 14 g, Cholesterol 54 mg, Sodium 389 mg, Fiber 6 g, Sugar 7 g, ServingSize 1 serving
CHICKEN & MUSHROOMS WITH A RED WINE SAUCE
Be sure to use a good quality red wine for the sauce. It makes all the difference to the taste.
Provided by Carol
Categories chicken
Time 35m
Number Of Ingredients 9
Steps:
- Heat the olive oil in a large skillet over medium heat for five minutes. Add the mushrooms and season lightly with the kosher salt. Cook for 2-3 minutes, until the color just starts to change. Add the minced garlic and cook for another couple of minutes.
- Season the chicken on both sides with the Kosher salt and cracked black pepper. Push the mushrooms and garlic to one side of the skillet and add the chicken, and cook, for about 3 minutes per side.
- Add the chicken stock and wine. Cover and cook for another 15 minutes.
- Transfer the chicken to a serving plate and keep warm. Stir 1 tsp of cornstarch into the pan and cook the liquid until thickened. Spoon the sauce and the mushrooms over the chicken.
- Serve with pasta or a side salad for a delicious and easy meal.
Nutrition Facts : Calories 273 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 97 milligrams cholesterol, Fat 8 grams fat, Fiber 1 grams fiber, Protein 37 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 275 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
STEAK WITH BURGUNDY MUSHROOM SAUCE
I am in love with heavy, ingredient-rich steak sauces. Marlboro Man, on the other hand, believes a good steak should stand on its own.
Categories meat
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large skillet, melt butter over high heat. Throw in mushrooms, garlic, and green onions and cook, stirring occasionally until mushrooms are nice and golden. Pour in wine and stir, scraping bottoms of the pan. Allow to cook for several minutes or until liquid is reduced by at least half. At the end, add 1 tablespoon butter and stir into sauce. Add parsley and stir together. Don't be afraid to splash in a little more wine if needed.Fry a steak in a separate skillet till medium rare.Spoon mushrooms sauce over the top.
CHICKEN WITH MUSHROOM WINE SAUCE
A visit to Napa Valley wine country inspired me to experiment with one of my mom's scrumptious chicken dishes. This elegant entree is so easy to prepare.-Jill Bonanno, Loma Linda, California
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain and discard drippings. In the same skillet, brown chicken on both sides in 2 tablespoons butter. Remove and keep warm. , Saute the mushrooms, onions, carrot and garlic in remaining butter until tender. Stir in the flour, salt, thyme and pepper until smooth. Gradually add broth, wine and bay leaf. , Bring to a boil; cook and stir for 2 minutes or until thickened. Return chicken to the pan. Reduce heat; cover and simmer for 10 minutes or until chicken juices run clear. Discard bay leaf. Garnish with parsley and bacon.
Nutrition Facts : Calories 281 calories, Fat 11g fat (5g saturated fat), Cholesterol 99mg cholesterol, Sodium 736mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 32g protein. Diabetic Exchanges
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
STEAK WITH RED WINE MUSHROOM SAUCE
Provided by Calvin Harris
Categories Mushroom Valentine's Day Dinner Steak Red Wine Healthy Self Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 17
Steps:
- Season steaks with salt and black pepper. On a grill pan coated with cooking spray, cook steaks over medium-high heat, turning once, until pink inside, 3 to 4 minutes per side. Remove from heat and cover with foil. In a bowl, toss carrots, squash, pearl onions and sprouts in 1/2 tablespoon oil. Over medium heat, in batches and turning once, cook until soft and seared, 6 minutes. In a large pan over medium heat, heat remaining 1 1/2 tablespoons oil. Slice mushrooms; to pan, add mushrooms, white onion and garlic; cook until onion browns, 5 to 7 minutes. Add wine and simmer 3 to 5 minutes. Add broth and bring to a boil. In a bowl, dissolve cornstarch in 1 tablespoon cold water. Reduce heat and slowly add cornstarch mixture to broth mixture, stirring constantly, until sauce is thick enough to coat the back of a spoon. Add tomato paste, Italian seasoning and salt and black pepper; simmer 7 to 10 minutes. Slice steak, top with mushroom sauce; serve alongside vegetables.
MUSHROOM WINE SAUCE.
This is great for meat or on pasta. Hope you injoy. I know we do.
Provided by Bob Wakeman
Categories Other Main Dishes
Time 50m
Number Of Ingredients 9
Steps:
- 1. Soak dried mushroom in stock for 20 min. Drain mushrooms;save the stock. Slice mushroom thinly
- 2. Saute omion and garlic in butter for 5 min ontill softened.Add mushrooms and simmer for 5 min. Sprinkle with flour and slowly untill a roux (thick sauce) is formed
- 3. Slowly stir in reserved stock and simmer for 20 min .Add wine and simmer for 5-10 min. Season to taste. Remove from heat and serve over meat,pasta,or cooked veges.
MUSHROOM-RED WINE SAUCE
Spoon this decadent sauce over meat, and its sauteed mushrooms will boost your dish to the next level. Get the recipe for mushroom-red wine sauce.
Provided by Sara Quessenberry
Time 15m
Number Of Ingredients 6
Steps:
- Melt the butter in a large skillet or saucepan over medium-high heat. Add the mushroom slices and cook until they release their juices and soften, 5 to 7 minutes. Add the salt and pepper. Continue to cook until the juices evaporate. Add the wine and rosemary. Bring to a simmer. Cook for 3 minutes. Pour or spoon the sauce over cooked meat.
Nutrition Facts : Calories 109 kcal, Carbohydrate 5 g, Cholesterol 15 mg, Protein 4 g, SaturatedFat 4 g, Sodium 360 mg, Sugar 3 g, Fat 6 g, UnsaturatedFat 0 g
EASY MUSHROOM SAUCE WITH RED WINE
Steps:
- Gather the ingredients.
- Melt the butter with the extra virgin olive oil in a skillet; add the mushrooms and sauté for 3 to 5 minutes, stirring occasionally.
- Add the red wine and simmer for a few minutes.
- Add the beef broth and simmer to reduce a bit, about 5 minutes.
- Combine the flour and cold water in a small bowl or cup and whisk until smooth. Stir into the mushrooms until well blended.
- Season to taste with salt and pepper and simmer for about 1 minute, until thickened. If the mixture is too thick, add a little more beef broth.
- Add the parsley and more salt and pepper to taste.
- Spoon on top of your beef dish and enjoy.
Nutrition Facts : Calories 66 kcal, Carbohydrate 5 g, Cholesterol 5 mg, Fiber 1 g, Protein 2 g, SaturatedFat 1 g, Sodium 118 mg, Sugar 1 g, Fat 4 g, ServingSize 8 servings, UnsaturatedFat 0 g
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