Low Sodium Homemade Mushroom Cream
Indulge in the rich and velvety flavors of this *Low Sodium Homemade Mushroom Cream*, a healthier twist on a classic comfort food. Perfectly balancing creamy decadence with fresh ingredients, this recipe features sautéed cremini mushrooms, aromatic shallots, and garlic cooked in a blend of low-sodium chicken broth and heavy cream, all brought together with the earthy essence of fresh thyme. Quick to prepare in just 45 minutes, this dish is a versatile addition to your kitchen—serve it over pasta, spoon it atop chicken, or use it as a flavorful side or sauce. Crafted to be low in sodium without sacrificing flavor, this wholesome and customizable recipe is as nourishing as it is satisfying, making it perfect for anyone looking to enjoy creamy, savory indulgence guilt-free.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 ounces cremini mushrooms
- 2 medium shallots
- 2 large garlic cloves
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 1 teaspoon fresh thyme leaves
- 0.5 teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley
Instructions
Start by cleaning the cremini mushrooms with a damp cloth to remove any dirt, then slice them thinly.
Peel and finely chop the shallots and garlic cloves.
In a large skillet, heat the olive oil and butter over medium heat until the butter has melted.
Add the chopped shallots and sauté for about 2 minutes until they become translucent.
Add the garlic and continue to sauté for another 30 seconds until fragrant.
Add the sliced mushrooms to the skillet, stirring occasionally, and cook for about 5-7 minutes until the mushrooms are tender and have released their moisture.
Pour in the low-sodium chicken broth and bring the mixture to a simmer. Allow it to cook for another 5 minutes to reduce slightly.
Stir in the heavy cream, fresh thyme leaves, and ground black pepper, then lower the heat to a gentle simmer.
Continue to cook, stirring occasionally, for about 10-15 minutes until the cream thickens.
Once thickened to your desired consistency, remove the skillet from the heat.
Chop the fresh parsley and stir it into the mushroom cream for added freshness.
Taste and adjust seasoning if necessary, remembering the goal is to keep this low in sodium.
Serve the mushroom cream warm over pasta, chicken, or as a side to complement any dish.
Nutrition Facts
Calories |
1404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.5 g | 171% | |
| Saturated Fat | 66.5 g | 332% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 182 mg | 8% | |
| Total Carbohydrate | 27.1 g | 10% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 11.9 g | ||
| Protein | 11.0 g | 22% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 115 mg | 9% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1416 mg | 30% | |
*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.
