This is the sauce that’ll make you weak in the knees!  It’s my creamy and rich Mushroom Sauce that’s absolutely irresistible!  The mushrooms are seared with onions and garlic until they are a perfect deep brown color and salty, nutty, earthy flavor.  Thyme brings in more earthiness and a fantastic herbed backdrop.  Then vegetable broth is added to create the start of a delicious sauce.  Finally, a cornstarch slurry is whisked in to thicken it up to a glorious silky (and gluten-free) creamy finish!

I made this sauce with a veggie ‘burger’.  But you can put this sauce on just about anything…chicken, baked potatoes, pasta, rice, toast, the list goes on!

Mushrooms Are Good For You Too

Mushrooms are a weakness for me.  I can eat them for breakfast with eggs or on toast, for lunch, and dinner.  The aroma of sauteed or roasted mushrooms brings a smile to my face.  The earthy and savory flavors are absolutely everything.

So, the fact that mushrooms are also good for me is just icing on the mushroom!  Mushrooms have so many benefits that are linked to risk reduction of health conditions, such as cancer and heart disease.  Click here to read more about this. 

Mushrooms are a great source of antioxidants, which work to get rid of free radicals, a type of chemical that can harm a person’s body cells, potentially leading to cancer.   They also contain fiber, potassium and vitamin C, which help with heart health. 

Mushrooms also contain Selenium, which is a mineral not found in most fruits and vegetables.  Selenium helps with liver enzyme function and can also improve immune response to infection by stimulating the production of T-cells.

So, why wouldn’t you eat mushrooms??  Here are some more recipes to try!

• • Mushroom & Black Bean Tostadas
  • Stuffed Chicken Rolls with Mushroom Ragu
  • Mushroom Quinoa Risotto
  • Portabella Egg Nests with Manchego Cheese
  • Creamy & Healthy Mushroom Soup
  • Caramelized Mushroom & Onion Pork Roast

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  But, I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

EQUIPMENT NEEDED

You need a large skillet/frying pan for making the veggies and curry sauce. I use my absolute favorite 12″ Ceramic Pan, which is great because food really does slide right off with minimal oil and I don’t have to worry about food sticking and burning.  It comes with a glass lid, which is perfect for watching your dinner cook!

PREP-AHEAD TO MAKE YOUR MUSHROOM SAUCE

We are all extremely busy and making dinner during the week can be overwhelming. Here are the steps you prepare in the day(s) in advance and store in the fridge as your meal Kit… (See the recipe below for more details) 

This entire recipe can be made ahead but is better when you prep the ingredients and make the sauce right before eating it.

So, first dice your onions, mince the garlic, slice your mushrooms.

COOK YOUR HEAVENLY MUSHROOM SAUCE 

Preheat a large skillet and drizzle or spray with extra virgin olive oil.

If you are making this amazing mushroom sauce to go over chicken or steak, you can cook your protein in the skillet first and then remove it and set it aside, leaving all of the delicious browned meat bits in the skillet to cook with the mushrooms.   

Add the onions, garlic, mushrooms, and thyme to the skillet and stir to mix together.  Then spread out into a layer so as many mushrooms as possible are touching the skillet bottom.

Let sit without stirring for about 3-4 minutes until the mushrooms get a beautiful browned sear. Then stir so that the other side of as any mushrooms as possible get a sear.

Add a pinch of salt and ground black pepper and then let the mushrooms cook down for another 5 minutes.

While the mushrooms are cooking, making the slurry by mixing the cornstarch into the cold milk until completely dissolved.

Add the Vegetable broth and stir to scrape up all of the browned bits from the bottom.

Add the cornstarch slurry, as this is the thickener. Whisk to ensure you don’t get any clumps. It will thicken pretty fast. Bring back to a light simmer.

Add back your protein or veggie to the sauce or serve the sauce over it.  Or mix this delicious sauce with pasta or rice or quinoa.

ENJOY! 😍 Carrie

5 from 1 vote

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Heavenly Mushroom Sauce

This is the sauce that'll make you weak in the knees!  My Heavenly Mushroom Sauce is thick, rich, and irresistible. The mushrooms are seared with onions and garlic until they are a perfect deep brown color and salty, nutty, earthy flavor.  Thyme brings in more earthiness and a fantastic herbed backdrop.  Then vegetable broth is added to create the start of a delicious sauce.  Finally, a cornstarch slurry is whisked in to thicken it up to a glorious silky, and gluten-free creamy finish! #dinnerideas #vegetariandinners #vegetarianrecipes #healthydinners #familydinners

Course Main Course

Cuisine American

Keyword mushrooms, vegetarian

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4 servings

Author Carrie Tyler

Ingredients

• 10 oz White Button Mushrooms
• 1 Small Onion (or 1/2 cup diced)
• 1/2 Clove Garlic (or 1/2 tsp minced)
• 1/2 tsp Dried Thyme, crushed
• 1/2 tsp Salt
• 1/2 tsp Ground Black Pepper
• 1 cup Vegetable Broth
• 1 tbsp Cornstarch heaping
• 1/2 cup Milk

Instructions

Prep-Ahead Steps

1. Slice the mushrooms. Dice the onions. Mince the garlic.

   

Cook!

1. Preheat a large skillet and drizzle or spray with extra virgin olive oil.

2. Add the onions, garlic, mushrooms, and thyme to the skillet and stir to mix together. Then spread out into a layer so as many mushrooms as possible are touching the skillet bottom.

   

3. Let sit without stirring for about 3-4 minutes until the mushrooms get a beautiful browned sear. Then stir so that the other side of as any mushrooms as possible get a sear.

   

4. Add a pinch of salt and ground black pepper and let the mushrooms cook down for another 5 minutes.

5. While the mushrooms are cooking, making the slurry by mixing the cornstarch into the cold milk until completely dissolved.

   

6. Add the Vegetable broth and stir to scrape up all of the browned bits from the bottom.

   

7. Add the cornstarch slurry, as this is the thickener. Whisk to ensure you don't get any clumps. It will thicken pretty fast. Bring back to a light simmer for 5 minutes.

   

8. Serve and enjoy!!

   

Recipe Notes

1. For the Mushrooms, you can use cremini mushrooms as well.
2. I used vegetable broth, but any broth will work in this recipe.
3. I used Beyond Burger Patties, but you can certainly use any veggie burger you prefer.  You can also use real beef.  Simply form the ground beef into into a burger patty as you would normally.  Sear it on both sides in the skillet and then let it cook 90% of the way done.  Remove the patties to continue the recipe.