Mushroom and Crabmeat White Wine Sauce
Elevate your dinner table with the luxurious flavors of Mushroom and Crabmeat White Wine Sauce, a decadent blend of land and sea perfect for gourmet dining at home. This elegant sauce combines earthy sautéed mushrooms and succulent lump crabmeat with a creamy, velvety base infused with dry white wine, garlic, and fresh herbs like parsley and thyme. With its rich, savory profile and optional Parmesan garnish, this versatile sauce complements everything from al dente pasta to delicate pan-seared seafood or tender roasted chicken. Ready in just 30 minutes, this recipe is ideal for impressing guests or treating yourself to an indulgent weeknight meal. Keywords: mushroom and crabmeat sauce, white wine cream sauce, seafood pasta sauce, gourmet dinner recipes.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 medium Shallot, finely diced
- 2 cloves Garlic cloves, minced
- 8 ounces White mushrooms, sliced
- 6 ounces Lump crabmeat, drained and picked over for shells
- 0.5 cup Dry white wine
- 1 cup Heavy cream
- 0.5 cup Chicken or seafood stock
- 2 tablespoons Fresh parsley, finely chopped
- 1 teaspoon Fresh thyme leaves
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
- 2 tablespoons Parmesan cheese, freshly grated (optional)
Instructions
In a large skillet, melt the butter with the olive oil over medium heat.
Add the diced shallot and cook for 2-3 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 30 seconds, being careful not to burn it.
Add the sliced mushrooms to the skillet and sauté for 5-7 minutes, stirring occasionally, until the mushrooms have released their liquid and are golden brown.
Reduce the heat to medium-low and gently stir in the lump crabmeat, ensuring it is evenly distributed.
Pour in the white wine and cook for 2 minutes, allowing the alcohol to evaporate.
Add the heavy cream and chicken or seafood stock, stirring well to combine. Let the sauce simmer gently for 5-7 minutes until it thickens slightly.
Stir in the chopped parsley, thyme leaves, salt, and black pepper. Taste and adjust seasoning if needed.
Optionally, sprinkle in the Parmesan cheese and stir until melted for an extra layer of richness.
Remove the skillet from heat and serve the Mushroom and Crabmeat White Wine Sauce immediately over your choice of pasta, pan-seared fish, or roasted chicken.
Nutrition Facts
Calories |
1519 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.8 g | 159% | |
| Saturated Fat | 66.4 g | 332% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 398 mg | 133% | |
| Sodium | 2511 mg | 109% | |
| Total Carbohydrate | 19.1 g | 7% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 8.2 g | ||
| Protein | 47.0 g | 94% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 293 mg | 23% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1461 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
