Melt half of the butter in a heavy sauté pan over medium high heat. Add onions, celery, bell pepper and garlic. Cook until vegetables are wilted 3 to 5 minutes. Stir in wine, and then add crawfish, green onion and mushrooms. Cook about 5 minutes or until crawfish are hot and wine is slightly reduced. Stir in cream and hot pepper sauce and cook 6 to 8 minutes or until cream is reduced and thickened. Remove from heat. Cut remaining 1/4 cup butter into pieces and add a few pieces at a time stirring constantly. Adjust seasoning and serve.
