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Homemade Mushroom Sauce

Homemade Mushroom Sauce is very versatile as it is not only for steaks, but vegetables as well. This recipe also has a low-fat mushroom sauce version.

Homemade Mushroom Sauce

Make you own homemade Mushroom Sauce at home ! Quick and so easy.

Mushroom sauce is one of the most versatile sauces around.

Pour the sauce over your steaks (always a winner for mushroom lovers!), or just about any other meat.

It is also delicious over vegetables such as cauliflower, broccoli and many more. My favorite is over a chicken schnitzel with a piece of cheese inbetween !

Do not forget pastas and adding mushroom sauce to your burgers as well. This is the absolute perfect recipe to have on hand.

NB: to make the sauce for burgers, making it a bit thicker would help a lot and works better with the burger.

Homemade Mushroom Sauce

A quick glance of the ingredients to make Homemade Mushroom Sauce :

  • 1 TB Olive Oil, extra virgin
  • 500 g Mushrooms, sliced ( 16 oz )
  • 1 TB Balsamic Vinegar
  • 1 can (410 grams) Evaporated Milk( 13 fl oz ) 
  • 1/2 TB Cornflour, or more to preference (Cornstarch)
  • Salt and Black Pepper, to taste

Scroll down to the recipe card for the full recipe including directions and how you can make the sauce low fat !

Homemade Mushroom Sauce

Most green grocers and supermarkets sell the mushrooms already sliced which will save you even some more time.

Although, slicing mushooms really does not take all that long. Mentioning this as already sliced might be a little more expensive if you are looking at pricing.

Homemade Mushroom Sauce

Leftover (if you have any) can easily be stored in a sealed container in the refrigerator for up to two days.

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More Mushroom recipes you might like:

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Homemade Mushroom Sauce

Homemade Mushroom Sauce

Homemade Mushroom Sauce

Linda Nortje
Homemade Mushroom Sauce is very versatile as it is not only for steaks, but vegetables as well. This recipe also has a low-fat mushroom sauce version
4.70 from 13 votes
Print Recipe Pin Recipe
Course Sauces/Marinades/Gravies
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 cups
Calories 202 kcal

Ingredients
  

  • 1 TB Olive Oil extra virgin
  • 500 g Mushrooms sliced ( 16 oz )
  • 1 TB Balsamic Vinegar
  • 1 can 410 grams Evaporated Milk, divided ( 13 fl oz ) *** see note below
  • ½ TB Cornflour or more to preference (Cornstarch)
  • Salt and Black Pepper to taste

Instructions
 

  • Heat the Oil over high heat – saute the Mushrooms until soft and golden – Sprinkle with the Balsamic Vinegar and add 3/4 of the Evaporated Milk – turn the heat down to medium
  • Mix the Cornflour with the remaining Evaporated Milk and add to the Mushroom mixture – stir until thickened and season to taste with Salt and Black Pepper

Notes

*** Use regular evaporated milk, medium fat or low-fat
Nutrition Facts
Homemade Mushroom Sauce
Amount per Serving
Calories
202
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
3
g
19
%
Polyunsaturated Fat
 
7
g
Cholesterol
 
10
mg
3
%
Sodium
 
362
mg
16
%
Carbohydrates
 
21
g
7
%
Fiber
 
6
g
25
%
Sugar
 
7
g
8
%
Protein
 
10
g
20
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition value, where given, is not always accurate. Please also check your ingredient labels.

Linked up at: The Country Cook – WEEKEND POTLUCK

4.70 from 13 votes (13 ratings without comment)
Recipe Rating




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Kathi

Friday 20th of November 2020

Will have to try this. Have always made this with a pound of mushroom and a can of Aunt Penny's White sauce or made my own. Thanks for posting.

Linda Nortje

Saturday 21st of November 2020

Enjoy, Kathi and thank you for visiting With A Blast !

Teresa D. Olson

Friday 20th of November 2020

Can you freeze it??

Linda Nortje

Friday 20th of November 2020

Teresa, yes you can freeze the mushroom sauce in a resealable bag (after cooling). However, the texture might change and that will affect the taste as well.

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