Mushroom Sauce
Servings Prep Time
8people 15minutes
Cook Time
Servings Prep Time
8people 15minutes
Cook Time
  • 1cup dried mushroomsabout 1 ounce
  • 1cup boiling water
  • 2tablespoons olive oil
  • 2medium leeks, thinly sliced
  • 6cloves garlic, chopped
  • 1 bay leaf
  • 6cups mixed fresh mushroomsshiitake, chanterelle, oyster, crimini
  • 1/2cup tomato juice
  • 2tablespoons fresh lemon juice
  • 2tablespoons shoyuwheat-free tamari
  • 1/2cup fresh chopped herbs of your choice
  • Salt and freshly ground pepperto taste
  • 1/4cup low-fat sour creamoptional
  • Grated Parmesan cheese
  1. Rinse dried mushrooms thoroughly. Place in a heat-proof bowl and cover with boiling water. Soak until soft. Remove rehydrated mushrooms from water, mince and set aside. Let liquid settle for 5 minutes. Pour off and reserve clear portion. Save this liquid for sauce.
  2. Heat oil in a heavy pot. Sauté leek, garlic and bay leaf for 5 minutes. Meanwhile, remove stems from fresh mushrooms, and cut mushrooms into small cubes. Add to leek and garlic mixture. Cook, stirring frequently, until mushrooms begin giving off their juices. Add reserved, rehydrated mushrooms, 1/2 cup clear soaking water, tomato juice, lemon juice and shoyu. Stir well, bring to a simmer and cook for 15-20 minutes. This allows sauce to reduce and flavors to blend.
  3. Remove from heat and stir in herbs. Season with salt and pepper. Add sour cream (if desired) for a lighter-colored sauce. Serve garnished with Parmesan cheese.
Recipe Notes
Nutrition Facts
Mushroom Sauce
Amount Per Serving
Calories 104
* Percent Daily Values are based on a 2000 calorie diet.

Calories 104,Fat 5,Perfat 41,Cholesterol 3,Carbo 12,Protein 4,Fiber N/A,Sodium N/A