tag:blogger.com,1999:blog-5498332469430544166.post62530429484715118..comments2024-03-14T11:45:40.063-04:00Comments on Lisa's Vegetarian Kitchen: Best-Ever Mushroom SauceLisa Turnerhttp://www.blogger.com/profile/17596930753946940084noreply@blogger.comBlogger35125tag:blogger.com,1999:blog-5498332469430544166.post-88916512844232798812021-01-02T17:13:02.213-05:002021-01-02T17:13:02.213-05:00Very much like my 85 yr old mothers mushroom stea...Very much like my 85 yr old mothers mushroom steak sauce. Although I don’t use yogurt, never had much luck cooking with it. Instead the coconut milk seems to work best , with same amount of wine not lemon juice. <br />Absolutely delicious. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5498332469430544166.post-80984817331999391922017-11-18T17:53:00.443-05:002017-11-18T17:53:00.443-05:00Hi Manina, use half yellow and half black seeds bu...Hi Manina, use half yellow and half black seeds but grind them to a fine powder in an electric grinder or a pestle and mortar. You could use just yellow seeds, but I find the mixture has a better taste.Anonymoushttps://www.blogger.com/profile/02377379267116975707noreply@blogger.comtag:blogger.com,1999:blog-5498332469430544166.post-13882328801517432332017-08-05T17:43:39.963-04:002017-08-05T17:43:39.963-04:00This is a delicious sauce. We make it with chantar...This is a delicious sauce. We make it with chantarels, goat butter and goat yogurt and substitute freshly cracked/ground mustard seeds for powdered.baqaqihttps://www.blogger.com/profile/15750684185645883883noreply@blogger.comtag:blogger.com,1999:blog-5498332469430544166.post-67373330552014273862017-04-23T14:44:15.664-04:002017-04-23T14:44:15.664-04:00Crème fraîche, although probably not as healthy as...Crème fraîche, although probably not as healthy as yoghurt, gives a lovely creamy result without the curdling. If not available in your supermarket, easy to make. Quick version: add 1/4 sour cream to 3/4 cup whipping cream together; chill 15 minutes in fridge; whip until mounds when dropped from a spoon. Regular version (longer & well worth the wait): Place one cup whipping cream in a mason jar or similar; add 1 tbsp. buttermilk; cover with tight-fitting lid. Place in a warm spot like the top of some older fridges & freezers. All ow to sit 12 to 14 hours undisturbed or until thickened but still pourable. btw, both of these whip up nicely to top pies - add sugar to taste before beating. But I'm always happy to have some in the fridge for finishing sauces. Quick version use within 24 hours; regular version good for 3 weeks in fridge.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5498332469430544166.post-51857783620923916232017-01-30T20:49:44.604-05:002017-01-30T20:49:44.604-05:00I omitted the lemon juice and added roasted garlic...I omitted the lemon juice and added roasted garlic cloves and dried basil. I also used plain Greek yogurt, which curdled, but it was fine because after adding flour and cooking it for a while, the texture appeared as if I added crumbly cheese to the mix. The taste was amazing and was delicious on mushroom tortellini. I printed this recipe to add to my stack. Thanks!Maureen S.https://www.blogger.com/profile/00780025333206483155noreply@blogger.comtag:blogger.com,1999:blog-5498332469430544166.post-87372748529245832102016-02-02T14:15:03.784-05:002016-02-02T14:15:03.784-05:00Thanks for the recipe, it worked deliciously.Thanks for the recipe, it worked deliciously.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5498332469430544166.post-17681835663703969982016-01-31T09:00:17.963-05:002016-01-31T09:00:17.963-05:00A bit of Dijon mustard I am sure would work fine.A bit of Dijon mustard I am sure would work fine.Lisa Turnerhttps://www.blogger.com/profile/17596930753946940084noreply@blogger.comtag:blogger.com,1999:blog-5498332469430544166.post-83054759506212617402016-01-30T13:04:44.640-05:002016-01-30T13:04:44.640-05:00I looked everywhere and i couldnt find mustard pow...I looked everywhere and i couldnt find mustard powder,or any mustard kernels. Do you think i can use actual mustard?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5498332469430544166.post-31206562097160423212015-07-23T21:41:56.317-04:002015-07-23T21:41:56.317-04:00I litteraly just made this for dinner tonite and s...I litteraly just made this for dinner tonite and served over potatoes with broccoli and it hit the spot. My husband said he could of ate through the plate itself.lol. I didn't have parsley and didn't use the flour. I did use full fat coconut milk instead of the yogurt and it came out delicious.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5498332469430544166.post-52388866652248110252015-03-09T11:26:44.352-04:002015-03-09T11:26:44.352-04:00Hi Dianna;
Of the alternatives to yogurt that you...Hi Dianna;<br /><br />Of the alternatives to yogurt that you suggest, I would choose the heavy cream. I don't think you would have the same problems with curdling that yogurt presents. Hope you enjoy. It's one of my favorites.Lisa Turnerhttps://www.blogger.com/profile/17596930753946940084noreply@blogger.comtag:blogger.com,1999:blog-5498332469430544166.post-21616085716261094602015-03-08T23:14:29.171-04:002015-03-08T23:14:29.171-04:00Can you use something other than yogurt? I have so...Can you use something other than yogurt? I have sour cream, cream cheese and heavy whipping cream but no yogurt. If one of these is acceptable, would I run into the same problem as others with the lemon juice curdling the mixture? The recipe sounds divine and I'd like to use it tonite but don't have the yogurt... Thanks for your help!Diannanoreply@blogger.comtag:blogger.com,1999:blog-5498332469430544166.post-41445121489601701722013-10-20T10:23:35.449-04:002013-10-20T10:23:35.449-04:00Tara, plain Greek yogurt would work fine in the sa...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.Lisa Turnerhttps://www.blogger.com/profile/17596930753946940084noreply@blogger.comtag:blogger.com,1999:blog-5498332469430544166.post-17477311163774563722013-10-19T18:50:20.860-04:002013-10-19T18:50:20.860-04:00Can plain greek yogurt be used in this recipe? i a...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! :)Greengirlhttps://www.blogger.com/profile/14093771825036213344noreply@blogger.comtag:blogger.com,1999:blog-5498332469430544166.post-73155424254566930422013-10-02T09:50:40.007-04:002013-10-02T09:50:40.007-04:00Thanks for stopping by Deena. Yes, I suppose the s...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.Lisa Turnerhttps://www.blogger.com/profile/17596930753946940084noreply@blogger.comtag:blogger.com,1999:blog-5498332469430544166.post-53452773083829678822013-10-02T05:27:52.615-04:002013-10-02T05:27:52.615-04:00Wow, that looks very rich! Is it? I bet it works g...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.xDeena kakayahttp://www.deenakakaya.comnoreply@blogger.comtag:blogger.com,1999:blog-5498332469430544166.post-28660740209424939382013-07-05T23:05:23.451-04:002013-07-05T23:05:23.451-04:00Lisa, good tip re the yogurt! Thanks for bringing...Lisa, good tip re the yogurt! Thanks for bringing this on over. CheersCarolehttps://www.blogger.com/profile/16985978221627051493noreply@blogger.comtag:blogger.com,1999:blog-5498332469430544166.post-32782553513560726232012-08-04T22:45:02.435-04:002012-08-04T22:45:02.435-04:00Hi Anonymous,
I'm sorry you've had this e...Hi Anonymous,<br /><br />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.<br /><br />I've updated the post to include this information.<br /><br />Hope this helps.Lisa Turnerhttps://www.blogger.com/profile/17596930753946940084noreply@blogger.comtag:blogger.com,1999:blog-5498332469430544166.post-28942777085527022762012-08-04T20:44:23.461-04:002012-08-04T20:44:23.461-04:00Mine curdled too. Very frustrating.Mine curdled too. Very frustrating.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5498332469430544166.post-16353494794754482882011-12-04T13:12:58.707-05:002011-12-04T13:12:58.707-05:00I used a "tap or two" of nutmeg to tame ...I used a "tap or two" of nutmeg to tame the "sour" taste.Pat Ervinhttp://www.blogger.com/profile/09898439394646884637noreply@blogger.comtag:blogger.com,1999:blog-5498332469430544166.post-84820193665397321862011-02-24T22:27:52.963-05:002011-02-24T22:27:52.963-05:00Hi Michelle;I used goat milk yogurt. Reduce the le...Hi Michelle;<br><br>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.Lisahttp://www.blogger.com/profile/17596930753946940084noreply@blogger.comtag:blogger.com,1999:blog-5498332469430544166.post-30860622152637160402011-02-24T20:03:33.605-05:002011-02-24T20:03:33.605-05:00Hi Lisa,I was wondering what type of yoghurt to us...Hi Lisa,<br><br>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! :)Michellehttp://www.blogger.com/profile/16616961673113161740noreply@blogger.comtag:blogger.com,1999:blog-5498332469430544166.post-10843986536933900822010-02-16T12:12:42.614-05:002010-02-16T12:12:42.614-05:00Lisa, I just love the different foodsthat you have...Lisa, I just love the different foods<br>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.<br>Thank you!Little Miss Cook, I am!http://www.blogger.com/profile/12589661964698946783noreply@blogger.comtag:blogger.com,1999:blog-5498332469430544166.post-4688459185564602042010-02-15T18:56:31.005-05:002010-02-15T18:56:31.005-05:00Love the variation. I must try that, as I enjoy ba...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.Lisahttp://www.blogger.com/profile/17596930753946940084noreply@blogger.comtag:blogger.com,1999:blog-5498332469430544166.post-4686800608492605602010-02-15T18:42:52.945-05:002010-02-15T18:42:52.945-05:00Rskibum....I think your yogurt curdled because it ...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!<br>Thank you, Lisa! I will use this recipe all the time...very tasty!Little Miss Cook, I am!http://www.blogger.com/profile/12589661964698946783noreply@blogger.comtag:blogger.com,1999:blog-5498332469430544166.post-29414067691639465112009-12-12T18:45:17.777-05:002009-12-12T18:45:17.777-05:00Ok; this recipe worked great until I added the jui...Ok; this recipe worked great until I added the juice of 1 lemon after the yogurt.<br>Guess what happened?<br>The yogurt curdled...<br>Is this normal?rskibumhttp://www.blogger.com/profile/01184612363677573502noreply@blogger.com