The theme for Monday posts in September is Mushrooms.
I did not willingly eat a mushroom until I was an adult.
The only mushrooms I had been exposed to were canned – either on pizza or in the ubiquitous ‘Cream of Mushroom Soup’
To me, they were just little bits of tasteless rubber. I refused to eat them.
Then I was introduced to fresh mushrooms.
I went from not eating them to foraging for them.
Okay – the foraging was limited to tagging along with someone who knew what they were looking for, but still….
This month we salute the mushroom – whether it’s white button, brown cremini, or wild mushrooms from the local markets.
This easy Mushroom Sauce will replace, in your recipes and your heart, any use of the stuff in the red & white can.
Click here to Pin Mushroom Sauce
PrintMushroom Sauce
This can be served over meat loaf or meat balls or pasta or potatoes or in casseroles….. Even over green beans.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Sauce
Ingredients
- 6oz (175gr) mushrooms field or wild if possible…. or a mix, roughly chopped
- 4 shallots, finely chopped
- 1 tbs olive oil
- 1 cup white wine
- 1/2 cup beef broth
- 1/2 cup Greek yogurt
- 1 tbs cornstarch (maizena, corn flour) dissolved in 2 tbs water
Instructions
- Sauté mushrooms and shallots in oil over medium heat until well browned.
- Add wine, broth and bring to a simmer.
- Simmer, uncovered until reduced by 1/3rd.
- Dissolve cornstarch in water and add to skillet, stirring until thickened.
- Remove from heat and stir in yogurt.
Notes
Note that the serving size for nutrition is 4.
Nutrition
- Serving Size: 1/2 recipe
- Calories: 145
- Sugar: 3.8 g
- Sodium: 79.2 mg
- Fat: 5.4 g
- Saturated Fat: 1.4 g
- Trans Fat: 0 g
- Carbohydrates: 9.7 g
- Fiber: 0.9 g
- Protein: 5.1 g
- Cholesterol: 4.6 mg
Keywords: mushrooms, mushroom sauce
The Best Mustard Sauce is another sauce you need – perfect with ham. My family would boycott if it wasn’t on the table.
That’s it for the Mushrooms!
Yum!!! I wonder how non-dairy yogurt would hold up in this. Probably okay, but it would have to be oat based for me. I don’t use the almond or soy based and I think the coconut based would give it a funny flavor.
It would be good without the dairy – you’d just need to thicken it a bit more. You could even add pureed rice or potatoes to it (tiny amount).
You know, I always keep Bob’s Red Mill potato flakes in my cupboard. They’re great for thickening soups and stews and make a really decent serving of mashed in a pinch. Much, much better than that ‘other’ brand. I could try those, see how that would work out.
Funny – instant mashed potatoes are really popular here. The section in the store is as big as for all the rice. I may get a box just for thickening stuff. I’ve always done it the hard way!
Mushroom foraging is on my bucket list…then eating them of course !
Just go with someone who has LOTS of experience – esp with the eating what they forage part lol