Homemade Mushroom Sauce is very versatile as it is not only for steaks, but vegetables as well. This recipe also has a low-fat mushroom sauce version.

Make you own homemade Mushroom Sauce at home ! Quick and so easy.

Mushroom sauce is one of the most versatile sauces around.

Pour the sauce over your steaks (always a winner for mushroom lovers!), or just about any other meat.

It is also delicious over vegetables such as cauliflower, broccoli and many more. My favorite is over a chicken schnitzel with a piece of cheese inbetween !

Do not forget pastas and adding mushroom sauce to your burgers as well. This is the absolute perfect recipe to have on hand.

NB: to make the sauce for burgers, making it a bit thicker would help a lot and works better with the burger.

A quick glance of the ingredients to make Homemade Mushroom Sauce :

• 1 TB Olive Oil, extra virgin
• 500 g Mushrooms, sliced ( 16 oz )
• 1 TB Balsamic Vinegar
• 1 can (410 grams) Evaporated Milk( 13 fl oz ) 
• 1/2 TB Cornflour, or more to preference (Cornstarch)
• Salt and Black Pepper, to taste

Scroll down to the recipe card for the full recipe including directions and how you can make the sauce low fat !

Most green grocers and supermarkets sell the mushrooms already sliced which will save you even some more time.

Although, slicing mushooms really does not take all that long. Mentioning this as already sliced might be a little more expensive if you are looking at pricing.

Leftover (if you have any) can easily be stored in a sealed container in the refrigerator for up to two days.

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More Mushroom recipes you might like:

• Creamy Dill Mushrooms
• Creamy Ranch Cauliflower, Mushroom And Ham
• Cheesy Chicken Pasta with Sundried Tomatoes and Mushrooms
• Crumbed Mushrooms with Blue Cheese Sauce
• Herb And Mushroom Chicken

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Homemade Mushroom Sauce

Homemade Mushroom Sauce

Linda Nortje

Homemade Mushroom Sauce is very versatile as it is not only for steaks, but vegetables as well. This recipe also has a low-fat mushroom sauce version

4.70 from 13 votes

Print Recipe Pin Recipe

Course Sauces/Marinades/Gravies

Cuisine American

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Cook ModePrevent your screen from going dark

Servings 2 cups

Calories 202 kcal

Ingredients

  

1x2x3x

• 1 TB Olive Oil extra virgin
• 500 g Mushrooms sliced ( 16 oz )
• 1 TB Balsamic Vinegar
• 1 can 410 grams Evaporated Milk, divided ( 13 fl oz ) *** see note below
• ½ TB Cornflour or more to preference (Cornstarch)
• Salt and Black Pepper to taste

Instructions

 

• Heat the Oil over high heat – saute the Mushrooms until soft and golden – Sprinkle with the Balsamic Vinegar and add 3/4 of the Evaporated Milk – turn the heat down to medium
• Mix the Cornflour with the remaining Evaporated Milk and add to the Mushroom mixture – stir until thickened and season to taste with Salt and Black Pepper

Notes

*** Use regular evaporated milk, medium fat or low-fat

Nutrition Facts

Homemade Mushroom Sauce

Amount per Serving

Calories

202

% Daily Value*

Fat

 

10

g

15

%

Saturated Fat

 

3

g

19

%

Polyunsaturated Fat

 

7

g

Cholesterol

 

10

mg

3

%

Sodium

 

362

mg

16

%

Carbohydrates

 

21

g

7

%

Fiber

 

6

g

25

%

Sugar

 

7

g

8

%

Protein

 

10

g

20

%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition value, where given, is not always accurate. Please also check your ingredient labels.

Linked up at: The Country Cook – WEEKEND POTLUCK