Meatless Monday might seem like an annoying trend to some, and I’m not popping in to preach but instead to offer up meatless alternatives to enjoy with your family and friends. This week, I’m serving up a tried and true alternative to meat-based gravy from my vegetarian kitchen. Nothing like mushrooms to make you forget about that meat. You won’t be missing anything and this has long been praised as one of my signature dishes. It goes well with just about anything you would want to pair with mushrooms, for example, pasta, grains, vegetables, breads – put on your apron and chef hat and come up with pleasing pairings.

Best Ever Mushroom Sauce

Best-Ever Mushroom Sauce

This is my Best-Ever Mushroom Sauce — creamy, tangy and loaded with plump cooked mushrooms, I’ve never been disappointed and always find myself eating a good few spoonfuls before it even joins the other dishes on the menu.

Best-Ever Mushroom Sauce

  • 4 tablespoons unsalted butter
  • 2 medium onions, chopped
  • 1 pound white mushrooms, or with some creminis, sliced
  • 1 cup plain whole fat yogurt at room temperature
  • juice of 1 or 2 lemons, to taste (3 to 5 tablespoons)
  • 2 tablespoons fresh parsley, chopped
  • 1/2 teaspoon dry mustard (mustard powder)
  • 1 teaspoon sea salt
  • 1 tablespoon unbleached all-purpose flour (optional)
  • fresh ground black pepper to taste

Notes: Use whole fat yogurt at room temperature to avoid curdling. Cold yogurt curdles in response to abrupt changes in temperature. If using fat-free or low-fat yogurt, stabilize the yogurt first by whisking in 1 teaspoon of cornstarch or flour.

Melt the butter in a large saucepan or wok over medium heat. Add the onions and stir and fry for 8 minutes or until they are soft and translucent. Stir in the mushrooms, cover with a tight-fitting lid, and cook for 10 minutes or until the mushrooms are reduced but still slightly plump and slightly browned.

Take the pan off the stove and remove the lid. Stir in the yogurt, then stir in the lemon juice, parsley, mustard and salt. Return the pan to the stove. Reduce the heat to medium-low and simmer the sauce without boiling, stirring occasionally, for at least 30 minutes — or longer if you want a thicker sauce. If you want to speed up the process, stir in a tablespoon of unbleached all-purpose flour a few minutes after adding the yogurt and other ingredients and simmer for 15 minutes, stirring frequently.

Before serving, add fresh ground black pepper to taste and stir.

Makes about 3 cups

Some ideas from my kitchen for this luscious sauce:
[highlight]Scalloped Potatoes with Best-Ever Mushroom Sauce[/highlight]
[highlight]Ricotta Dumplings with Best-Ever Mushroom Sauce[/highlight]

Based in London, Ontario, a veteran vegetarian for 22 years serves up a collection of delicious culinary creations from her kitchen, with an emphasis on spicy Indian dishes. If you want to know what sensible vegetarians eat, Lisa's Kitchen is the place to be. All images and writing in this post are copyright Lisa's Vegetarian Kitchen

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