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.
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.
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 !
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.
Leftover (if you have any) can easily be stored in a sealed container in the refrigerator for up to two days.
More Mushroom recipes you might like:
- Creamy Dill Mushrooms
- Creamy Ranch Cauliflower, Mushroom And Ham
- Cheesy Chicken Pasta with Sundried Tomatoes and Mushrooms
- Crumbed Mushrooms with Blue Cheese Sauce
- Herb And Mushroom Chicken
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Homemade Mushroom Sauce
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
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
- 1/2 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 Information
Yield 2 cups Serving Size Full recipeAmount Per Serving Calories 202Total Fat 10gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 7gCholesterol 10mgSodium 362mgCarbohydrates 21gFiber 6gSugar 7gProtein 10g
Nutrition value is not always accurate
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.