Mushroom Sauce

Photo: Johnny Autry; Styling: Mary Clayton Carl

Plenty of sautéed mushrooms give this sauce deep, meaty, umami flavor, balanced by a touch of acid from medium-bodied white wine.  Try it with steak, roasted or grilled chicken or pork; mashed potatoes; shepherd's pie filling; hot cooked rice or egg noodles.

Yield: Serves 8 (serving size: 3 tablespoons)
Total:
Recipe from Cooking Light

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Recipe Time

Total: 10 Minutes

Nutritional Information

Amount per serving
  • Calories: 37
  • Fat: 2.9g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.8g
  • Carbohydrate: 1.9g
  • Fiber: 0.2g
  • Cholesterol: 8mg
  • Iron: 0.2mg
  • Sodium: 87mg
  • Calcium: 7mg

Ingredients

  • Cooking spray
  • 1 (8-ounce) package presliced mushrooms
  • 1 teaspoon chopped fresh thyme
  • 1/2 cup fat-free, lower-sodium chicken broth
  • 1/4 cup white wine
  • 2 teaspoons cornstarch
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons butter

Preparation

  1. 1. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add the mushrooms and thyme to pan; sauté for 4 minutes or until mushrooms are lightly browned. Stir in broth, wine, cornstarch, salt, and pepper; cook 2 minutes or until sauce is slightly thickened. Remove from heat; add butter, stirring until butter melts.
Note:

Make sure the sauce is bubbling as it cooks so the cornstarch can effectively thicken it. A couple of tablespoons of butter round out the flavors and add richness to this sauce—stir it in off the heat so it blends in and emulsifies.

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