Thick and rich, like gravy. Perfect over mashed potatoes, rice, chicken, steak, tofu, biscuits, just about anywhere! You’ll love this simple to make and delicious vegetarian sauce. And, the base ingredient is mushrooms, so it starts off nice and healthy. Use the servings slider to easily adjust the amounts.
Heat the oil in a large skillet over medium heat. Once oil is hot, cook mushrooms, working in batches if desired, until the mushrooms release their liquid and begin to brown, about 10-15 minutes.
Add in the spices, garlic powder, onion powder, chili powder, smoked paprika, salt, and pepper. Cook for a minute, until spices become fragrant.
Quickly stir in heavy cream, scraping up any browned bits on the bottom of the pan, and remove pan from heat. Stir in the sour cream and better than bouillon paste.
Place mushroom mixture in a blender, and blend until smooth and creamy.
Return the blended mixture to the pan. If you have a hard time getting all of the mushroom mixture out of the blender, add the water to the blender, and pulse until it’s easier to pour. Add water to the blended mushroom mixture until desired consistency is reached, I used about ½ cup, maybe a little more. Taste for salt and pepper, adding more if desired.
Pour mushroom sauce over mashed potatoes, rice, steak, chicken, tofu, everything!
Find this and other delicious recipes at Life Currents https://lifecurrentsblog.com