Mushroom Sauce

Mushroom Sauce Recipe
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.
5

Outstanding

Yield:

Serves 8 (serving size: 3 tablespoons)

Recipe from

Cooking Light

Recipe Time

Total: 10 Minutes

Nutritional Information

Calories 37
Fat 2.9 g
Satfat 1.8 g
Monofat 0.8 g
Polyfat 0.1 g
Protein 0.8 g
Carbohydrate 1.9 g
Fiber 0.2 g
Cholesterol 8 mg
Iron 0.2 mg
Sodium 87 mg
Calcium 7 mg

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. 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.

Vanessa Pruett,

April 2012
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