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 Method

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

Method
 

  1. Add the butter or ghee to the pan till dissolved.
  2. Add the onion to the pan, saute until softened about 5 minutes.
  3. Add the garlic and saute for anther minute stirring often.
  4. Add the mushrooms, herbs, salt and pepper. Stir.
    Cover and simmer till the mushrooms cook down and give off juices.
  5. Pour some bone broth or water in a bowl, add the flour to it and stir constantly with a whisk till the mixture smooths.
  6. Add the mixture together with the rest of the broth/water to the mushroom pan.
  7. Cook for 10 minutes or until the mixture is gently thickened, stirring often.
  8. 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