Shrimp Mushroom Mornay
Indulge in the creamy decadence of Shrimp Mushroom Mornay, a classic French-inspired dish that brings together tender shrimp, earthy button mushrooms, and a luscious cheese-infused white wine sauce. This elegant recipe starts with sautéed shrimp and golden mushrooms, folded into a velvety Mornay sauce made with Gruyère and Parmesan cheeses. Lightly seasoned with hints of garlic, nutmeg, and cream, this dish delivers layers of comforting, savory flavor. Perfect for a cozy dinner or a special occasion, serve it bubbling hot with crusty bread, steamed rice, or a crisp green salad. With its luxurious texture and gourmet appeal, Shrimp Mushroom Mornay is a show-stopping recipe that’s surprisingly easy to make in just under 45 minutes.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams large shrimp, peeled and deveined
- 250 grams button mushrooms, sliced
- 60 grams unsalted butter
- 30 grams all-purpose flour
- 500 milliliters whole milk
- 100 grams grated Gruyère cheese
- 50 grams grated Parmesan cheese
- 60 milliliters white wine
- 2 cloves minced garlic
- 60 milliliters heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon ground nutmeg
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Start by cleaning and preparing the shrimp. Pat them dry with paper towels and set aside.
In a large skillet over medium heat, melt 30 grams of butter. Add the sliced mushrooms and a pinch of salt, and sauté until golden brown and tender, about 5-7 minutes. Remove the mushrooms from the skillet and set aside.
In the same skillet, add another 15 grams of butter and the minced garlic. Cook for 1 minute until fragrant, then add the shrimp. Sear the shrimp for 2 minutes per side until pink and just cooked through. Remove the shrimp from the skillet and set aside.
In a medium saucepan over medium heat, melt the remaining 15 grams of butter. Whisk in the flour to form a roux, cooking for 2 minutes to remove the raw flour taste.
Gradually whisk in the milk, ensuring there are no lumps. Cook the mixture while whisking constantly until it thickens, about 4-5 minutes.
Stir in the Gruyère cheese, Parmesan cheese, white wine, and heavy cream. Season with salt, black pepper, and ground nutmeg. Continue stirring until the cheese has melted and the sauce is smooth.
Add the sautéed mushrooms and cooked shrimp back into the sauce, gently folding them in to coat evenly.
Transfer the mixture to a serving dish or individual ramekins for a more elegant presentation. Optional: sprinkle additional Parmesan cheese on top and broil for 2-3 minutes for a golden crust.
Garnish with fresh parsley if desired, and serve hot with crusty bread, steamed rice, or a side salad.
Nutrition Facts
Calories |
1878 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.7 g | 136% | |
| Saturated Fat | 62.2 g | 311% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 1250 mg | 417% | |
| Sodium | 4132 mg | 180% | |
| Total Carbohydrate | 60.8 g | 22% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 30.6 g | ||
| Protein | 168.7 g | 337% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 1586 mg | 122% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 3081 mg | 66% | |
*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.
