Mushroom Sauce

mushroompalooza8

Hello, everyone! How about a super-fast, delicious mushroom sauce recipe?

mushroompalooza9

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.

Mushroompalooza6

doodle

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

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Comments

  1. debby9972 says:

    I do love mushrooms and my daughter is a vegetarian. This sounds delicious!

  2. looks great when are you going to have your cookbook for sale?????????????????—I cant read some of the recipes i copied—-also cant seem to find the page where you listed all your recipes and their contents—GF-AF-CARBS-ETC-ETC-PLEASE LET ME KNOW ABOUT THE COOKBOOK-

    • Hi there! I love your support! I am looking into this option and have been speaking with a couple of people about feasibility and what I want to see (because it’s about what I want, too). If I can’t get what I know we need, then I won’t settle for less. I have a clear vision of what I’d like to see. I am speaking with an agent, though.

  3. Sounds great and easy, too. I might add a touch of Marsala wine to it – I adore Chicken Marsala. Mmmmm……

  4. Nice, Jamie! I LOVE mushrooms but my husband does not. Making this sauce separate from the main dish would solve a problem of whether to add or not to add shrooms.
    Do you think zanthan gum would work in place of arrow root or cornstarch? I don’t know a whole lot about it but know it’s a thickener that is good for low carbing. Where would I find arrow root flour?

    • Hi, Cindy (you have such a pretty name. I named my daughter Cindy). You could absolutely use xanthan. The gums scare me a wee bit because they can become a little bit like post-nasal drip (snot). The arrowroot I find at a local health grocer, but you can also buy corn starch (assuming there are no corn allergies).

  5. Gwen Kaip says:

    January 8, 2013
    Could this be used in place of mushroom soup in casserole recipes?

    • Hi, Gwen. You know, I don’t know why it couldn’t be used in place of mushroom soup when you put it like that… As long as the consistency is about the same, I say go for it! I love its particularly starch-free, dairy-free implications, especially in that application!

  6. This recipe looks amazing and I can’t wait to try it. I noticed that it can easily be made vegan by substituting vegan butter or some kind of healthy oil. Thanks for making.

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