This mushroom sauce recipe without cream is an irresistible creamy pasta dish! Made with mushrooms, onions, garlic and herbs.
This delicious sauce pairs perfectly with meat, poultry or vegetables – or it can even be served over mashed potatoes! Plus it’s so easy to make that it is gluten-free and dairy-free!
Mushrooms are the star of this sauce, but you can also add other ingredients for an enhanced flavor. Fresh herbs like sage, rosemary and thyme work great as well as a pinch of nutmeg and some zest from lemon or fish sauce.
This mushroom sauce recipe is ideal for seasoning meats or pouring over pasta, potatoes and more. It’s low carb and gluten free – making it suitable for those on a dairy-free or ketogenic diet.
Make this sauce to top off steak or chicken, steamed vegetables, meatballs and rissoles – whatever dish you choose! On its own it’s delicious; but for extra protein add a piece of meat (steak, chicken sausage) to the pan before cooking the mushrooms.
Cook the mushrooms in a wide pot or saute pan over medium-high heat until they’ve turned golden brown and crisp. Be careful not to steam them – doing so could result in soggy, rubbery mushrooms.
You can either use butter or olive oil to saute mushrooms. Personally, I like using both together because the fat helps prevent the bottom layer of mushrooms from absorbing too much moisture and leaving them dry and crispy.
Once they’re golden brown, take the mushrooms from the pan. Place them on a plate or other flat surface and cover them with paper towels to drain any excess fat.
Once the mushrooms are cool enough to handle, chop them into 1 inch square pieces for an even sear and increased volume while cooking.
To prepare the mushroom sauce, begin by melting butter in a medium saucepan over medium-low heat. Whisking quickly, combine and form a paste with flour. Continue whisking while gradually adding milk until your sauce has thickened to your desired consistency.
Add mushroom broth and white wine, stirring to mix thoroughly. Simmer over medium-low heat, stirring frequently until the mushrooms are tender and the sauce has thickened to your preference. Season to taste with salt and pepper before serving.
Mushroom sauce is an exquisite addition to many dishes. It can be used as a flavor enhancer in meats, pasta dishes or even white and red wine!
Though not all mushroom sauce recipes call for creaminess, one easy way to create a non-creamy version is by using a roux.
A roux is a simple combination of butter and flour that can be used as an alternative to cream in many sauces. Plus, its gluten-free or dairy-free properties give you plenty of options when creating recipes.
To make a roux, melt butter in a pan over low heat. Once completely melted, stir in flour until you form a paste. Continue stirring while you add milk; this will thicken the mixture and prevent lumps from forming for an even texture.
Once the butter and flour mixture has a nice, smooth consistency, it’s time to add the mushrooms and stock. Whisking frequently, simmer the mixture over medium-low heat until it has thickened and reduced to your desired thickness.
Mushrooms must be cooked until they release all their water, which takes some time. Avoid steaming them as this will produce rubbery, soggy mushrooms that aren’t browned or crispy.
Sauteing mushrooms is preferable, since it releases their moisture gradually and allows them to brown without releasing too much. For this method, you’ll need a wide pot with ample surface area so the mushrooms can spread out as they cook.
For extra safety, cook the mushrooms in two batches rather than all at once. Doing so prevents them from stewing or becoming too soft and creating a soupy sauce.
Once the mushrooms are browned and tender, add some fresh parsley. You may also sprinkle on some grated Parmesan cheese for an additional layer of texture and taste, as well as to help the sauce stay together while reheating.
Mushroom sauces are an easy and delicious way to add a special touch to any meal. They can be used as the foundation for white and red pasta dishes, over roasts or with beef or chicken dishes – it’s so versatile! Plus, the preparation is incredibly straightforward! Enjoy this deceptively simple sauce today – delicious every single time!
To make this mushroom sauce, you’ll need mushrooms, onion, garlic, butter and flour – all of which can be found at your local grocery store.
First, thoroughly wash and dry your mushrooms to prevent any grit from forming. Then, add them to a pan with olive oil over medium-high heat; saute until the mushrooms have released their water and are beginning to turn golden, about 6-8 minutes.
Once the mushrooms are done, stir in onion and garlic. Continue sauteing for another 1-2 minutes to release flavors and enhance the presentation.
Once the onions and garlic have cooked for several minutes, add flour to the pan and mix until you form a roux. This roux will thicken your sauce while giving it additional texture.
Finally, season this sauce to your desired flavor with salt and pepper. For even more flavor, why not add some fresh herbs?
This mushroom sauce recipe without cream is an effortless and delectable dinner idea! Pair it with pasta, gnocchi, roasted spaghetti squash, chicken or salmon – any occasion will be enhanced! Forget store-bought cream sauces: this homemade version is deliciously simple to make and perfect for any special occasion!
This mushroom sauce is easy to make and ready in just 20 minutes! Not only is it vegan-friendly, but you can freeze it too if you need it later! Store leftover sauce airtight in an airtight container for 3-4 days or up to two months in the freezer; just reheat over medium-low heat with some milk or cream to thin it out and bring back its vibrant taste.
Mushroom sauce is an incredibly versatile condiment, capable of being made in various ways and served on top of many foods. The main components for creating the sauce include mushrooms, butter or oil, cream or milk, white wine (some recipes may use mellow red wine), and pepper.
Mushroom sauce recipes without cream can be improved by adding flour and decreasing the liquid amount in the recipe. This will thicken the sauce and give it a glossier appearance. Alternatively, if you wish to forgo flour altogether, consider using cornstarch slurry in place of it.
To make a mushroom sauce without cream, begin by sauteing some chopped garlic and onions until softened and fragrant. Sprinkle some salt over top and stir thoroughly; this will draw moisture out of the mushrooms so they cook faster.
After adding the mushrooms, cook for several minutes over low heat. Once the mushrooms are tender, stir in some nutmeg to the mixture.
This mushroom sauce is the ideal accompaniment for steak, especially ribeyes or New York strip. You can also serve it over mashed potatoes, pork chops or even cube steak recipe and steak frites!
If you prefer a smoother texture in your mushroom sauce, you can puree the cooked ingredients with an immersion blender or transfer the mixture to a blender and process until completely smooth. For additional flavor, you may add some Worcestershire sauce or Dijon mustard.
To thicken the sauce, whisk in some flour or cornstarch. Alternatively, you could substitute equal parts of milk and broth for a consistency similar to cream of mushroom soup.
Make this mushroom sauce with either beef broth or chicken broth. Beef broth has a robust, earthy taste that pairs perfectly with the mushrooms in this recipe.
This mushroom sauce serves approximately one cup, and can easily be doubled for larger families or stored in the fridge for later on.