Best-Ever Mushroom Sauce

Best-Ever Mushroom Sauce

I've been making this best-ever mushroom sauce for years now and I'd never get sick of it even if I had to eat it everyday. It's an absolutely delicious dressing to put on mashed potatoes, lightly-steamed vegetables, or any grain, just as long as you can stop yourself from eating it right out of the pan, but my favorite way to eat it is as a topping for quinoa-oat croquettes.

Update: Several readers have asked me how to avoid the yogurt curdling. The simplest way is to use whole fat yogurt at room temperature! Cold yogurt will curdle in response to an abrupt increase in temperature, while fat-free or low-fat yogurts curdle much more easily than whole fat yogurts. If using a fat-free or low-fat yogurt, whisk in 1 teaspoon of cornstarch or flour before adding to the pan.


Best-Ever Mushroom SauceBest-Ever Mushroom Sauce
Recipe by
Published on November 7, 2007

As advertised, this is the best ever mushroom sauce — creamy, tangy and loaded with plump cooked mushrooms, this is a great sauce for mashed potatoes, vegetables or grains

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Ingredients:
  • 4 tablespoons unsalted butter
  • 2 medium onions, chopped
  • 1 lb (450 g) 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.

Instructions:
  • Melt the butter in a large saucepan or wok over medium heat. Add the onions and cook 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.

  • 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 3 cups

Best-Ever Mushroom Sauce

24 comments:

maninas: food matters said...

this sounds wonderful, lisa!

I don't have any dried mustard, but I do have black and yellow mustard seeds, and wholegrain mustard. Which one of those, if any, would be a good substitute for the dried mustard?

thanks!

Jeena said...

This certainly does look a beautiful mushroom sauce, wonderful. :)

Lisa said...

Manina;

Though I think dried mustard works best, you could use a bit of wholegrain mustard instead. Let me know how it turns out.

Jeena;

Thanks for stopping by. This sauce is a mushroom lovers delight!

Holler said...

My favourite, as you well know Lisa. And, something new to make in my Le Creuset pot!

Lisa said...

Holler;

I was thinking of you when I posted this recipe :)

Lynn / vigilant20 said...

Happy Thanksgiving!

zlamushka said...

Hi Lisa,

Dried mustard, you mean the seeds or european mustard m´powder?

Kim said...

has anyone tried this sauce over pasta? wondering if that would work???

Lisa said...

Hi Kim;

Why indeed I have and it's just awesome. Highly recommended combination.

Mike said...

We're making this right now and it smells awesome! Exciting... it will go on some fresh fettucine.

It's great to finally know the date I'll get to see you guys again.

rskibum said...

Ok; this recipe worked great until I added the juice of 1 lemon after the yogurt.
Guess what happened?
The yogurt curdled...
Is this normal?

Little Miss Cook, I am! said...

Rskibum....I think your yogurt curdled because it was still cool. I think you need the yogurt to blend in and get warm before adding the lemon juice. Can someone verify...is that correct? I only heard that...have not investigated it yet...lol. I just made this recipe. Lisa...I changed it up a bit...only because I wanted something that would resemble a mushroom masala sauce. So...I added less lemon juice and added about 2 tblspoon of balsamic vinegar and 1 and half tbspoon of white sugar...and a bayleaf. It turned out superb....loved it! I served it over pork loin. Had rosemary potatoes and grilled zucchini. Very yummy!
Thank you, Lisa! I will use this recipe all the time...very tasty!

Lisa said...

Love the variation. I must try that, as I enjoy balsamic vinegar. I have never had a problem with curdling with this sauce, but some cream can be whisked with the yogurt before adding to the mushrooms. Chickpea flour can also be added instead of regular flour.

Little Miss Cook, I am! said...

Lisa, I just love the different foods
that you have on your blog. It's nice to see someone with a palate for all types of food that can accomidate everyone. I have just started my blog...just learning! You've inspired me on many different levels.
Thank you!

Michelle said...

Hi Lisa,

I was wondering what type of yoghurt to use? I'm not sure if I used the wrong yoghurt or the lemon juice was too sour...but I found the sauce to be quite sour..I must have done something wrong! :)

Lisa said...

Hi Michelle;

I used goat milk yogurt. Reduce the lemon juice if you want a less sour taste. It really is a wonderful sauce. Everyone I have served it to loves it.

Pat Ervin said...

I used a "tap or two" of nutmeg to tame the "sour" taste.

Anonymous said...

Mine curdled too. Very frustrating.

Lisa said...

Hi Anonymous,

I'm sorry you've had this experience. Are you using low-fat yogurt? Fat-free or low-fat yogurts almost always curdle, but you can stabilize the yogurt by bringing it up to room temperature and whisking in 1 teaspoon of cornstarch or flour into it before adding to the recipe.

I've updated the post to include this information.

Hope this helps.

Carole said...

Lisa, good tip re the yogurt! Thanks for bringing this on over. Cheers

Deena kakaya said...

Wow, that looks very rich! Is it? I bet it works great with some pasta. I found you through Jacqueline and your site is lovely! I hope you will also check out some of my recipes.x

Lisa said...

Thanks for stopping by Deena. Yes, I suppose the sauce is rather rich and I can assure you, delicious. It goes wonderfully well with pasta and also potatoes. I can barely stop myself from eating it just as is.

Tara said...

Can plain greek yogurt be used in this recipe? i am also considering adding pesto to the mix...any thoughts? i think it will taste delish but not sure if anyone else has tried this already, would love to hear! This mushroom sauce looks amazing! going to use it with gnocchi and pinot noir for ladies wine club! :)

Lisa Turner said...

Tara, plain Greek yogurt would work fine in the sauce. Not sure what I am thinking about the pesto, as there are quite a few flavors interacting here already, but if you do try it with pesto, I'd certainly be interested in hearing how it turns out for you.