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 Sauce|
|Recipe by Lisa Turner|
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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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: