Creamy Mushroom Sauce

If you love mushrooms like we do, give this versatile Creamy Mushroom Sauce a try. It's terrific as a sauce for poultry or steak and also makes a great base for a casserole. The sauce can be made ahead and finished right before serving.

Creamy Mushroom Sauce

  • Prep Time10 min
  • Cook Time50 min
  • Total Time1 hr
  • Yield1-1/2 quarts

    Ingredients

    • 1 tbs ghee
    • 2 tbs olive or avocado oil
    • 1 medium onion, chopped
    • 2 lbs baby bella (crimeni) mushrooms, sliced
    • 2 cloves garlic, chopped
    • 1/2 tsp italian seasoning
    • 1/2 tsp sea salt
    • 1/4 tsp ground black pepper
    • 4 cups mushroom broth
    • 1 can unsweetened coconut milk
    • 4 tsp tapioca starch
    • 2 tbsp water
    • 1 tbsp fresh squeezed lemon juice

    Preparation

    1
    1. Clean the mushrooms and remove the woody end of the stems.
    2. Slice the mushrooms and set aside.
    3. Heat the oil and ghee in a pan.
    4. Add the chopped onions and sauté on medium heat until translucent (about 5 minutes). Covering the pain helps the onions sweat and cook a little quicker.
    5. Add the chopped garlic and sauté for about a minute until fragrant.
    6. Add the mushrooms to the pan and stir to combine. Raise the heat and sauté the mushrooms until they start to brown and soften (about 5 minutes).
    7. Stir in the seasoning and mix to combine.
    8. Add coconut milk and broth.
    9. Bring the mixture to a boil and reduce to a simmer. Let simmer for about  30 minutes to reduce and concentrate the flavors.
    10. In a small bowl, combine tapioca starch and water to create a slurry.
    11. Slowly add the slurry while stirring so as to distribute it into the sauce. Add the lemon juice and cook 10 min more until thickened.

    Note: This sauce can be made a day ahead. If making in advance, don’t add the tapioca starch and lemon until you reheat it before serving.

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