Mushroom Sauce Without Cream
Mushroom sauce is a very versatile addition to any meal. Mushrooms give a very pleasant flavor to meats, white and red wine, and pretty much any type of pasta. Learning how to make a good mushroom sauce can get you out of any trouble for a special dinner.
As surprising as this may seem, most restaurants don’t use cream to make the mushroom sauce; they actually make a roux to serve as the base.
Roux sauce is a mother sauce, which is used as a base to prepare many white sauces (like our alfredo sauce).
How Is Roux Made?
Preparing a Roux sauce is very simple. Here’s how:
- Melt butter in a pot.
- Once the butter is completely melted, add wheat flour and stir until a paste is formed.
- Add the milk of your choice and beat with a hand mixer until the mixture is creamy.
The exact formula for Roux sauce is as follows: one-part butter, one-part wheat flour, and five parts of liquid milk.
Tips for Making Mushroom Sauce With Milk
Substituting Liquids
If you are on a diet or want to take care of your figure, you can substitute the butter for chicken broth. You can also use low-fat milk instead of whole milk.
If you replace these two ingredients, you will still get a creamy white sauce, but it will be noticeably runny and may have a less rich flavor (though it will still be delicious!).
If you decide to prepare the mushroom sauce with low-fat milk, I recommend adding a rounded tablespoon of grated parmesan cheese. This way, you will not miss the richness of the butter and whole milk.
In our recipe, we will use full-fat (whole) milk because it adds a delicious flavor and a lot of creaminess.
Substituting Mushrooms
If possible, use fresh mushrooms since they have a better appearance and taste when cooked.
If you can’t go with fresh mushrooms, use canned mushrooms or dried mushrooms.
For this sauce, I recommend frying the mushrooms in butter or oil.
Once the sauce is ready, and the mushrooms are cooked, you just have to mix them and place them on the food of your choice.
Can You Freeze Mushroom Sauce?
Once you’ve eaten your fill, how do you store mushroom sauce?
Can you freeze mushroom sauce? Yes, you can freeze mushroom sauce. Mushroom sauce without cream freezes much better than a mushroom sauce that contains cream because it will keep a better texture and flavor. You can freeze the mushroom sauce for up to 6 months.
How to Make Mushroom Sauce Without Cream
Step 1
Gather your ingredients.
Step 2
Heat the butter in a medium saucepan over medium-low heat. Stir with a spoon until all the butter is melted.
Step 3
Add the sifted flour little by little and keep stirring.
Step 4
Once everything is mixed, add a half cup of milk. Beat with a hand mixer until there are no more lumps.
Add the rest of the milk and continue whisking gently. Add a pinch of white pepper and salt if desired. Cover the sauce and let it rest while preparing the mushrooms.
Step 5
Cut the mushrooms and onion into small slices.
Step 6
Place a non-stick skillet on the stove over medium-high heat, when the skillet is very hot, add the olive oil, and then add the onion. Sauté the onion for about three to five minutes until it is completely transparent and begins to brown.
Step 7
Add the mushrooms and cook for 5-7 minutes (until most of the moisture has evaporated). Turn off the stove and pour the white sauce over the mushrooms. Stir until the sauce and mushrooms are well mixed.
Mushroom Sauce Without Cream
This mushroom sauce is so decadent and satisfying, you won't miss the cream!
Ingredients
- ½ cup wheat flour
- ½ cup of butter
- 2 cups of whole milk
- 2 cups drained mushrooms
- 1 medium onion
- 2 tbsp Of olive oil
- White pepper and salt to taste
Instructions
Heat the butter in a medium saucepan over medium-low heat. Stir with a spoon until all the butter is melted. Add the sifted flour little by little and keep stirring.
Once everything is mixed, add a half cup of milk. Beat with a hand mixer until there are no more lumps.
Add the rest of the milk and continue whisking gently. You will know that the sauce is ready when you pass the whisk through the bottom of the pot, you can see the metal surface (as shown in the photo).
Add a pinch of white pepper and salt if desired. Cover the sauce and let it rest while preparing the mushrooms.
Cut the mushrooms and onion into small slices.
Place a non-stick skillet on the stove over medium-high heat, when the skillet is very hot, add the olive oil, and then add the onion.
Sauté the onion for about three to five minutes until it is completely transparent and begins to brown.
Add the mushrooms and cook for 5-7 minutes (until most of the moisture has evaporated).
Turn off the stove and pour the white sauce over the mushrooms. Stir until the sauce and mushrooms are well mixed.
Nutrition Information:
Yield: 8 Serving Size: 1/2 cupAmount Per Serving: Calories: 214Total Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 37mgSodium: 192mgCarbohydrates: 12gFiber: 1gSugar: 5gProtein: 4g
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