Mushroom sauce is delicious served so many ways! Mixed into any pasta with a bit of Parmesan cheese and you have an easy, but delicious meal. When my kids were little they loved it spooned on buttered bread and eaten for lunch. They were fussy about the mushrooms though, they had to be cut into teeny-tiny little pieces. Back then I made it with whatever mushrooms I had on hand, and often that meant canned mushrooms. I wasn’t too worried about including full-fat butter and whole milk. These days I still make Mushroom Sauce though it is dressed up a bit, and healthier as it is low-sodium and low-fat. Button mushrooms and of course the canned mushrooms, have disappeared to be replaced with oyster mushrooms – my favorite fungi! The days of eating it on bread cut into cute, little squares is long gone as well. The favorite medium is not bread, but slow roasted chicken breast, fresh green beans, or better yet as another, not-to-often indulgence, slices of juicy, grilled steak. However you may like to serve it, try it out. We have some gorgeous, lean venison steaks in the freezer thanks to our oldest son that will be perfect for Oyster Mushroom Sauce.
1 cup cleaned, oyster mushrooms, rough chopped
1 tablespoon olive oil
1 tablespoon low-sodium soy sauce
1 tablespoon orange zest
1/2 teaspoon black pepper
2 teaspoons dried parsley
1/3 of an 8-ounce block of fat-free cream cheese
1/4 cup beef or vegetable stock
1/4 cup milk or half & half (Fat-free is a good option!)
1/4 cup dry, white wine, or more stock.
I pinch ground nutmeg
In a sauce pan on medium heat, warm the olive oil. Add the mushrooms, stir, and cover. Cook 3 minutes and stir again. Add spices, stock, zest, soy sauce and milk. Stir gently. Add wine. Reduce heat to low and stir in cream cheese until completely melted and incorporated. Increase temp to medium and stir to smooth out the sauce. If the sauce is too thick add milk a spoon at a time until it is exactly how you like it.