Creamy Mushroom Sauce

A flexible, savory sauce that worked on the dry store-bought rotisserie chicken I had last week and would work for: pasta, grains, roasted vegetables, eggs.  It’s fast, easy-going, with staple ingredients, while being gourmet, to use the old-fashioned word. 

Ingredients

  • 2 small containers mushrooms (Bella, mixed, or your favorite), coarsely chopped
  • Vegan butter or regular butter
  • Olive oil
  • 1–2 cups veggie or chicken stock
  • 2 cloves garlic or Dorot cubes
  • 1–2 tsp mustard (Dijon recommended)
  • Splash of lemon
  • Cream or vegan cream.  Nutpods is my North Star, and an internet favorite:  https://amzn.to/3Q6DN6y
  • Salt or truffle salt
  • Black pepper

Instructions

  1. Sauté the mushrooms Heat a mix of butter and olive oil in a sauté pan. Add the mushrooms and a pinch of salt. Cook for about 10 minutes until they release moisture and develop color.
  2. Build the sauce base Keeping the heat on, pour in 1–2 cups of stock. Add the garlic and mustard. Let it reduce until the liquid thickens but still has some movement.
  3. Finish with cream Remove the pan from heat and let it cool slightly. Stir in cream or vegan creamer until silky. Taste and adjust with salt, pepper, and a splash of lemon.

Easy Upgrades

This sauce is adaptable, so feel free to riff.

  • Fresh herbs — thyme, parsley, or chives brighten the sauce.
  • Tomatoes — chopped cherry tomatoes add acidity and color.
  • Extra umami — miso, soy sauce, or a dash of Worcestershire. A post about Worcestershire sauce is imminent.
  • Extra mushrooms — always the right choice.
  • Finishing oil — a drizzle of truffle oil or good olive oil before serving.

Notes

A little real cream goes a long way — spread across a full recipe, it’s not the nutritional villain people imagine. Vegan creamers like Nutpods keep the sauce light and silky. Mustard famously neutralizes the Nutpods coconut taste.

More mushrooms, more better.  A favorite mushroom supplement for brain health: https://amzn.to/4vgjgLB

This is a real photo from a real person’s kitchen who cooks real, oddly specific food, but stock photos of similar mushroom sauces are available online.

This post contains affiliate links. As an Amazon Associate, I may earn a small commission if you purchase through them. It helps support Greens Water at no additional cost to you. 


 

 

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