Low Fat Homemade Mushroom Cream
Indulge in the rich, earthy flavors of this *Low Fat Homemade Mushroom Cream*, a healthier twist on a classic favorite that’s as comforting as it is wholesome. Made with fresh mushrooms, low-fat milk, and a touch of olive oil, this recipe achieves a velvety texture without heavy cream. The secret to its luscious consistency lies in a cornstarch and vegetable broth mixture, which thickens the sauce perfectly. Enhanced with aromatic garlic, onions, and fresh parsley, this creamy mushroom sauce is not only low in fat but also packed with bold, comforting flavors. Ready in just 40 minutes, it's perfect for pasta, rice, or as a savory topping for grilled meats and vegetables. Whether you're looking for a guilt-free indulgence or a versatile, dairy-light recipe to impress, this dish is a must-try.
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Recipe Information
Ingredients
- 300 g fresh mushrooms
- 500 ml low-fat milk
- 250 ml vegetable broth
- 1 medium onion
- 2 cloves garlic cloves
- 2 tablespoons cornstarch
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Wash the mushrooms thoroughly and slice them into thin pieces.
Peel and finely chop the onion and garlic cloves.
In a large non-stick pan, heat the olive oil over medium heat.
Add the chopped onion and garlic to the pan and sauté until the onion is translucent, about 5 minutes.
Add the sliced mushrooms to the pan and cook until they release their moisture and begin to brown, about 5-7 minutes.
While the mushrooms are cooking, dissolve the cornstarch in 50 ml of cold vegetable broth, stirring until smooth. Set aside.
Add the remaining vegetable broth and low-fat milk to the pan with the mushrooms. Bring the mixture to a gentle simmer.
Stir in the cornstarch mixture, stirring constantly until the sauce begins to thicken, around 3-5 minutes.
Season the sauce with salt and black pepper, adjusting to taste.
Remove the pan from heat and let the sauce cool slightly.
Using a blender or immersion blender, carefully puree the mushroom mixture until smooth and creamy.
Return the sauce to the pan and gently reheat if needed.
Garnish the mushroom cream with finely chopped fresh parsley before serving.
Nutrition Facts
Calories |
676 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.0 g | 36% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 2048 mg | 89% | |
| Total Carbohydrate | 80.6 g | 29% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 39.8 g | ||
| Protein | 33.1 g | 66% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 725 mg | 56% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1743 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
