Description
This easy mushroom sauce is a creamy, flavorful accompaniment perfect for enhancing meats, pastas, or vegetables. Made with sautéed mushrooms, carrot, and onion, it is thickened with flour and enriched with sour cream, resulting in a delightful, smooth texture and rich taste.
Ingredients
Scale
Mushroom Mixture
- 1 lb sliced mushrooms
- 2 tbsp vegetable oil
- 1 medium carrot, shredded
- ½ large onion, diced
Sauce
- 3 tbsp all purpose flour
- 2 cups vegetable or chicken stock
- ½ cup sour cream (e.g. Daisy Sour Cream)
- salt, to taste
- pepper, to taste
Garnish
- chopped fresh parsley
Instructions
- Sauté Mushrooms: In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the sliced mushrooms and cook for about 10 minutes until softened and browned.
- Add Carrot and Onion: Stir in the shredded carrot and diced onion with the mushrooms, and continue cooking for an additional 10 minutes until the vegetables are tender.
- Prepare the Sauce: In a separate skillet, toast 3 tablespoons of all-purpose flour over medium heat until it slightly browns, which helps develop a nutty flavor. Gradually add 2 cups of vegetable or chicken stock, one cup at a time, stirring vigorously to avoid lumps and create a smooth sauce.
- Combine Sauce and Vegetables: Pour the prepared sauce into the skillet with the mushroom mixture. Stir in ½ cup of sour cream to enrich the sauce and create a creamy consistency. Taste the sauce and season with salt and pepper as needed.
- Finish and Garnish: Mix everything thoroughly and turn off the heat. Garnish the mushroom sauce with chopped fresh parsley before serving for a fresh, aromatic touch.
Notes
- You can use either vegetable or chicken stock depending on your dietary preference.
- For a dairy-free version, substitute sour cream with a plant-based alternative like coconut cream or cashew cream.
- This sauce pairs wonderfully with grilled meats, roasted vegetables, or as a topping for mashed potatoes.
- To deepen the flavor, consider adding a splash of white wine when sautéing the mushrooms.
- Make sure to toast the flour until slightly browned to avoid a raw flour taste in the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: American
Keywords: mushroom sauce, creamy mushroom sauce, easy mushroom sauce, sautéed mushrooms, sour cream sauce, vegetable sauce
