Whole30 Homemade Mushroom Cream
Elevate your cooking with this rich and velvety **Whole30 Homemade Mushroom Cream**, a dairy-free and paleo-friendly sauce that’s perfect for adding a luxurious touch to your meals. Made with earthy cremini mushrooms, creamy coconut milk, and a hint of nutritional yeast for umami-packed goodness, this recipe is both wholesome and indulgent. The savory blend of sautéed onions, garlic, and chicken broth creates a depth of flavor, while arrowroot powder gives the sauce a luscious, thick texture. Ready in just 30 minutes, this versatile recipe is ideal for drizzling over roasted vegetables, pairing with grilled proteins, or even using as a base for comforting casseroles. Simple, satisfying, and loaded with clean ingredients, this Whole30-approved sauce is a game-changer for your kitchen.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 ounces cremini mushrooms
- 2 tablespoons extra virgin olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup coconut milk
- 1 cup chicken broth
- 1 tablespoon arrowroot powder
- 1 tablespoon water
- 2 tablespoons nutritional yeast
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Clean the mushrooms gently with a damp cloth and slice them thinly.
Heat olive oil in a large skillet over medium heat.
Add the chopped onion to the skillet and sauté for 3-4 minutes until it becomes translucent.
Stir in the garlic and cook for an additional minute until fragrant.
Add the sliced mushrooms to the skillet and cook for about 6 minutes, stirring occasionally, until they are browned and softened.
Pour the coconut milk and chicken broth into the skillet, bringing the mixture to a gentle simmer.
In a small bowl, mix the arrowroot powder with water to form a slurry, then stir it into the skillet, cooking for 2-3 minutes until the sauce thickens.
Stir in the nutritional yeast, salt, and pepper, adjusting seasoning to taste.
Remove the skillet from heat and allow the sauce to cool slightly.
Transfer the mixture to a blender and process until smooth and creamy. Be cautious of the hot steam.
Return the creamy mixture to the skillet, reheating gently if needed.
Serve hot, garnished with fresh chopped parsley. This mushroom cream is perfect as a sauce for proteins or vegetables.
Nutrition Facts
Calories |
522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.5 g | 38% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2985 mg | 130% | |
| Total Carbohydrate | 54.5 g | 20% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 26.7 g | ||
| Protein | 17.1 g | 34% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 142 mg | 11% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1918 mg | 41% | |
*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.
