Hello, everyone! How about a super-fast, delicious mushroom sauce recipe?
Mushrooms are pretty terrific. There’s something about them in any recipe that lends a “beefy” protein quality to an otherwise uninspired dish.
The earthy, aromatic fungus buttons of love and enchantment dance before your palate, ready to adorn your great meals.
I so love mushrooms that I played with some ideas that are not only easy to make; they’ll dress up any meat you pair it with.
Easy Mushroom Sauce
2 cups sliced fresh mushroom caps and stems
3 Tbsp butter
1 Tbsp arrowroot flour or cornstarch
1 tsp soy sauce (or Worcestershire)
¾ cup unsweetened plain almond milk (or coconut milk, or half and half, or heavy white cream)
salt and pepper to taste
Slice mushrooms through cap and stem. Melt butter in skillet over medium heat. Add mushrooms. Sprinkle arrowroot over mushrooms. Toss to coat. Cook for 8-10 minutes or until tender and lightly brown, stirring occasionally. Add soy sauce and almond milk. Continue to cook, stirring, until mixture bubbles and thickens (about 5 minutes). Turn off heat and allow pan to remain on the burner, stirring occasionally. Season to taste with salt and pepper.
Yields 4 servings.
Nutritional information w/heavy white cream: Calories: 171.25, Carbohydrates: 4.48 g, Fiber: .45 g, Net Carbohydrates: 4 g, Protein: 2.3 g, Fat: 16.62 g
Nutritional information w/almond milk: Calories: 29.5, Carbohydrates: 3.6 g, Fiber: .7 g, Net Carbohydrates: 2.9 g, Protein: 1.8 g, Fat: 1.2 g