Mushroom Sauce

I really need to build a culinary repertoire. I rarely make the same thing twice (exceptions: stir-fried bok choy, chicken and dumplings, fruit crisps and cornmeal cobbler), and I’d really like to cultivate some go-to recipes for when I have company. Enter: mushroom sauce. It’s vegetarian; it’s delicious; and it’s easy to keep all the ingredients on-hand. I’m on my way!

Mushroom Sauce
from Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert (This is a great cookbook. Thank you, Christine!)

:: 3 T butter
:: 2 ½ c chopped mushrooms*
:: 1 c minced onion
:: 1 t salt
:: 7 T sherry or broth (use sherry!)
:: 2 T flour
:: 1 large garlic clove, minced
:: pepper to taste
:: 2/3 c water or broth**
:: 1 c sour cream or plain yogurt (room temperature)

Melt butter in a skillet over medium heat. Add mushrooms, onion and salt. Cook uncovered for 10 minutes. Stir in sherry, then turn heat to low and slowly sprinkle in flour. Keep stirring for a minute or two after all the flour is in. Add garlic and pepper to cook and stir over low heat 5-10 minutes. Stir broth and yogurt into sauce, mixing well until it is completely incorporated and heated throughout. Serve over hot cooked pasta and top with freshly grated cheese. Fall variation: Serve over sweet potatoes or on toast.

*Don’t you hate it when there is an asterisk with no corresponding footnote? I promise to never do that to you.
To the matter at hand: I used dried golden oyster mushrooms from Om Gardens.
**I intended to use chicken broth for the sauce, but realized I could use the strained liquid reserved from reconstituting the dry mushrooms. It’s full of flavor and tastes earthy, delicious and nutritious.

dried golden oysters
sweet potatoes, gravy sauce, chard
The sweet potatoes roasted while I made the sauce and sautéed chard from my garden (thanks, Chelsey!).

4 thoughts on “Mushroom Sauce

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