Mushroom sauce

 

Mushroom sauce/gravy can be used over meat, potatoes, buckwheat, rice.

 

Mushrooms “protect you against diseases and infections and are full of proteins, vitamins, minerals, amino acids, antibiotics, and antioxidants. They are a rich source of fiber, selenium, vitamin C, and vitamin D and also help in increasing the strength of your immune system.” (1)

Mushroom Sauce

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Ingredients
  

  • 8 oz white mushrooms minced
  • 1 onion minced
  • 2 cloves garlic minced
  • salt, pepper, oregano, thyme to taste
  • 1 tbs butter or ghee grass fed
  • 2 cups bone broth or water
  • 1 tbsp arrowroot flour can substitute with tapioca flour
  • 1 tbsp sour cream optional

Instructions
 

  • Add the butter or ghee to the pan till dissolved.
  • Add the onion to the pan, saute until softened about 5 minutes.
  • Add the garlic and saute for anther minute stirring often.
  • Add the mushrooms, herbs, salt and pepper. Stir.
    Cover and simmer till the mushrooms cook down and give off juices.
  • Pour some bone broth or water in a bowl, add the flour to it and stir constantly with a whisk till the mixture smooths.
  • Add the mixture together with the rest of the broth/water to the mushroom pan.
  • Cook for 10 minutes or until the mixture is gently thickened, stirring often.
  • Add the coconut aminos and sour cream if using; also extra herbs or salt/pepper if desired to the taste.

Sources:

  1. Meenakshi Nagdeve. “11 Interesting Mushroom Benefits.” (2020) https://www.organicfacts.net/health-benefits/vegetable/health-benefits-of-mushroom.html