Low Sodium Mushrooms in Cream Sauce
Indulge in the rich and creamy flavors of Low Sodium Mushrooms in Cream Sauce, a guilt-free twist on a classic dish. Perfect for those seeking a healthier option without compromising on taste, this recipe features tender sautéed mushrooms, aromatic shallots, and garlic enveloped in a velvety cream sauce, all crafted with low-sodium chicken or vegetable broth and unsalted butter. Fresh thyme and parsley add an herbaceous touch, while the flour ensures the sauce is beautifully thickened. Ready in just 30 minutes, this dish makes a versatile and elegant accompaniment to pasta, rice, or roasted vegetables. Whether you're watching your sodium intake or simply in the mood for a comforting yet lighter cream sauce, this recipe is sure to satisfy. Keywords: low sodium, creamy mushroom sauce, quick recipe, healthy comfort food, easy weeknight meal.
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Recipe Information
Ingredients
- 400 grams fresh mushrooms (such as cremini or button)
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 large shallot, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon all-purpose flour
- 250 milliliters low-sodium chicken or vegetable broth
- 120 milliliters heavy cream
- 1 teaspoon fresh thyme leaves
- 0.25 teaspoon ground black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Clean the mushrooms with a damp cloth to remove any dirt. Slice them into thin pieces and set aside.
In a large skillet, heat the olive oil and unsalted butter over medium heat until the butter melts.
Add the chopped shallot to the skillet and sauté for 2-3 minutes until the shallot becomes translucent.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the sliced mushrooms to the skillet and sauté for about 5 minutes, stirring occasionally, until the mushrooms are golden brown and have released their moisture.
Sprinkle the flour over the mushrooms, stirring continuously for 1 minute to eliminate the raw flour taste.
Slowly pour in the low-sodium chicken or vegetable broth, stirring constantly to prevent lumps, and bring the mixture to a gentle simmer.
Reduce the heat to low, stir in the heavy cream, fresh thyme leaves, and ground black pepper.
Simmer the mixture for about 5 minutes until the sauce thickens to your desired consistency.
Taste and adjust the seasoning if necessary, but note that this recipe is intended to be low in sodium.
Remove from heat and stir in the chopped fresh parsley just before serving.
Serve the mushrooms in cream sauce over your choice of pasta, rice, or use as a topping for roasted vegetables.
Nutrition Facts
Calories |
917 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.9 g | 102% | |
| Saturated Fat | 40.6 g | 203% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 224 mg | 10% | |
| Total Carbohydrate | 32.5 g | 12% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 12.9 g | ||
| Protein | 16.3 g | 33% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 74 mg | 6% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1568 mg | 33% | |
*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.
