Fat-Free Creamy Mushroom Sauce
This ultra-creamy mushroom sauce is fat-free and carries a lot of healing ingredients like thyme, rosemary, and garlic. Who said the holidays can’t taste good and also support your health?
Servings 4 servings
Equipment
- 1 Sautee pan
- 1 Wooden spatula
Ingredients
- 4 tbsp veggie broth (I like the Bonafide Provisions Salt Free or the the Medical Medium healing broth)
- 1 medium onion, diced
- 1-2 lb mushrooms, sliced (I use oysters, shitakes, criminis, or whatever blend you like)
- ¾ tsp dried thyme
- ¾ tsp dried rosemary
- 2 tsp garlic powder
- 2 tsp onion powder
- ¾ tsp sea salt
- ¾ tsp pepper
- 4 cloves garlic, minced
- 3 tbsp gluten-free all-purpose flour
- 1 tsp coconut aminos
- 1.5 cups vegetable broth
Instructions
- Add the onion and sauté for a few minutes in 2 tbsp of veggie broth, so it does not stick. Next add mushrooms, thyme, rosemary, sea salt, and pepper. Cook for 8 - 9 minutes. The mushrooms should release most of their water and begin to turn brown. Keep adding in veggie broth 1 tbsp at a time.
- Next, add the garlic and cook for another few minutes.
- Then, add the gluten-free all-purpose flour and stir to coat the vegetables. Then, add the coconut aminos and continue stirring.
- Add the vegetable broth and let the mushrooms cook down and keep stirring.
- Serve warm and optionally garnish with parsley and a sprinkle of freshly cracked black pepper.
- Store in a sealed container in the refrigerator for up to 3-4 days or in the freezer for up to 1 month. It will thicken as it sits. To thin, add more broth, dairy-free milk, or water when you reheat.