MUSHROOM SAUCE FOR PASTA (LOW-SODIUM)
Cookbook author Frances Levine created this recipe for her husband, who needed to follow a low-sodium diet. She suggests serving this over pasta with a sprinkling of Parmesan. I also like a little fresh chopped parsley. Add garlic, thyme or other seasonings, as you please, or enjoy the pure goodness of mushrooms. I use whatever dried mushrooms I have on hand.
Provided by duonyte
Categories Vegetable
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Soak the dried mushrooms in the hot water for at least 30 minutes. Remove the mushrooms, rinse and chop fine.
- Strain the soaking liquid through a coffee filter and reserve.
- Melt 3 tbl butter in a skillet over medium-low heat. Add the onions and cook, stirring occasionally, until caramelized, about 10 minutes.
- Add the rehydrated mushrooms and 1/2 cup of the soaking liquid and cook about 5 minutes.
- Add the fresh mushrooms, rest of the butter and freshly ground pepper, plus more soaking liquid if it looks dry. Cover and cook about 25-30 minutes, stirring occasionally and adding more soaking liqiuid, if necessary. It should be moist, a little saucy, but not soupy.
- Serve with hot pasta and Parmesan cheese.
- Note: 1/4 oz of dried mushrooms is about 1/4 cup. The recipe calls for 30 minutes of soaking the dried mushrooms, but I feel you get a better result if you soak overnight.
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Suma Akhter
s-akhter15@aol.comThis sauce is a great way to add some extra flavor to your pasta dishes. It's also a great way to use up leftover mushrooms.
Andrew Morris
morris.a62@yahoo.comI'm not a fan of mushrooms, but this sauce is amazing. It's so creamy and flavorful, and it pairs perfectly with pasta.
MD Eshak
e40@hotmail.frThis is the best mushroom sauce I've ever had. It's so rich and flavorful, and it's perfect for any occasion.
Mojabeng Aphaphia
a-m90@gmail.comThis sauce is a bit bland for my taste. I think I'll add some extra garlic and herbs next time.
Abdisalam madar
ma58@aol.comI wasn't sure about the low-sodium soy sauce, but it actually worked really well in this sauce. I couldn't tell the difference.
Sarah Schomburg
sarah.schomburg5@gmail.comThis sauce is a bit too creamy for my taste. I think I'll try it with less cream next time.
Ioana Neagu
i-n@hotmail.frI love the addition of white wine to this sauce. It gives it a really nice depth of flavor.
Ilyaas JUttt
jilyaas@aol.comThis sauce is a great way to use up leftover mushrooms. I always have a few mushrooms left over after making other dishes, and this sauce is the perfect way to use them up.
Irfan Zarin
zarin_irfan18@hotmail.comI'm not a huge fan of mushrooms, but this sauce changed my mind. It's so creamy and flavorful, and it pairs perfectly with pasta.
Zuhaib Khero
zuhaibk46@hotmail.comThis is the perfect sauce for a quick and easy weeknight meal. It's ready in under 30 minutes, and it's always a crowd-pleaser.
Ali Msheik
ali.m10@hotmail.comI love that this recipe uses fresh mushrooms. It gives the sauce a much more intense flavor than using dried mushrooms.
Dino Nuggets
dino92@yahoo.comThis sauce is so easy to make, and it's really versatile. I've used it on pasta, chicken, and vegetables, and it's always delicious.
Leslie Tate
leslie_tate15@yahoo.comI love the creamy texture of this sauce. It's perfect for pasta, and it also makes a great dip for vegetables.
Dilshad Khan
kdilshad@aol.comThis recipe is a great way to sneak more vegetables into your diet. My kids love the sauce, and they don't even realize they're eating mushrooms.
subro raaz100
raaz100s@aol.comI wasn't sure how a low-sodium mushroom sauce would taste, but I was pleasantly surprised. It's just as good as the regular version, and it's much healthier.
ibro kh
i-kh98@gmail.comThis sauce is so flavorful and easy to make. I've made it several times now and it's always a hit with my family.
Fatah IKhail
ikhail_f55@yahoo.comI love that this recipe uses low-sodium soy sauce. It allows me to enjoy a delicious mushroom sauce without worrying about my blood pressure.
Ethan Schulte
ethan_s88@gmail.comThis mushroom sauce is a lifesaver for those watching their sodium intake. It's packed with flavor without being too salty, and it's incredibly versatile. I've used it on pasta, chicken, and even fish, and it's always a hit.