This sauce was something I threw together to accompany a weeknight meal, almost an afterthought. I am usually not one for sauces and gravies, but Mr. Cucina loved this Mushroom Sauce so much, that I thought it deserved a post of its own.
The first time I made it we were having pork chops. Since then, my husband has declared it to be wonderful ladled over poultry, steaks and meatloaf as well.
Using Greek yogurt instead of heavy cream was unexpectedly good. At first, you really taste the yogurt tang, but as the sauce rests it becomes less pronounced. It gives the sauce a smooth, velvety texture.
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Ingredients:
- 4 oz. button mushrooms, sliced thin
- 4 oz. sweet onion, small dice
- 1 tbsp. olive oil
- 1 tsp. butter
- 1/4 cup white wine
- 3/4 cup chicken broth
- 1 tbsp. arrowroot starch/flour
- 1 tbsp. butter
- 3 oz. plain Greek yogurt
- salt and pepper to taste
Preparation:
Add 1 tbsp. olive oil and 1 tsp. butter to a small skillet. Add the onion and cook until translucent.
Add the mushrooms and stir, cooking several minutes longer or until they release their liquid. Set aside to cool.
In a separate saucepan, melt 1 tbsp. butter. Add the arrowroot flour and whisk, whisk, whisk!
Lower heat and continue cooking (don’t stop whisking!) until the roux has some color, like this.
Stream in the wine and broth, whisking constantly to keep lumps from forming. There’s our sauce taking shape!
Next stir in the mushrooms and onions.
Remove from the heat and whisk in the yogurt.
This sauce goes well with so many things. Beef, poultry, pork… I am especially proud of this next recipe for Sausage Stuffed Turkey Rolls. Paired with the Mushroom Sauce and a side of wild rice, this was a great meal. Check it out here!
Notes ♪♫ Don’t shy away from making a roux! I used to be so intimidated about doing this, but it’s easy when you use arrowroot. A beautiful, smooth roux every time!
