Mushroom sauce with whole-grain wheat flour
This creamy mushroom sauce features whole-grain wheat flour for added nutrition and depth. Quick and easy to make, it's perfect for drizzling over meats, vegetables, or pasta.
Cook time 15 min
Prep time 10 min
Ingredients:
1 dash black pepper1/2 lb mushrooms
1 dash salt
1.25 cups milk (2% fat)
2 tbsp whole-grain wheat flour
2 tsp soy sauce
1/4 cup butter
Enhance the flavor of your dishes with this savory mushroom sauce made with whole-grain wheat flour. Perfect for drizzling over meats, vegetables, or pasta, this rich and creamy sauce is quick and easy to prepare. Its wholesome ingredients, including fresh mushrooms and whole-grain wheat flour, add extra nutrition and depth of flavors to your meal.
Instructions:
- Clean the mushrooms thoroughly and slice them evenly.
- In a large skillet, melt 2 tablespoons of butter over medium heat.
- Add the sliced mushrooms and cook them until they are golden brown and tender, about 5-7 minutes.
- Season the mushrooms with a dash of salt and a dash of black pepper. Stir well and remove them from the skillet. Set them aside.
- In the same skillet, add the remaining butter and let it melt over medium heat.
- Once the butter has melted, add the whole-grain wheat flour.
- Stir continuously with a whisk or a wooden spoon to form a roux. Cook the mixture for about 2-3 minutes, or until it turns a light golden color and gives off a nutty aroma.
- Slowly pour in the milk while whisking constantly to avoid any lumps.
- Continue to stir and cook the mixture until it thickens, about 5-7 minutes.
- Stir in the soy sauce to the thickened mixture, ensuring it is fully incorporated.
- Return the cooked mushrooms to the skillet.
- Stir well to coat the mushrooms evenly with the sauce.
- Let the sauce simmer for an additional 3-5 minutes to allow the flavors to meld together.
- Taste the mushroom sauce and adjust the seasoning with additional salt and pepper as desired.
- Serve the mushroom sauce hot over pasta, rice, grilled meats, or vegetables.
There you have it – a simple yet delicious mushroom sauce that is sure to elevate any dish. With its rich, creamy texture and earthy flavors, it's the perfect accompaniment for a variety of meals. Enjoy the wholesome goodness of whole-grain wheat flour and the savory delight of mushrooms in this delightful sauce.
Mushroom sauce with whole-grain wheat flour FAQ:
A large skillet is recommended to ensure even cooking of the mushrooms and to allow space for the sauce to thicken.
The mushrooms are done when they are golden brown and tender, typically after about 5-7 minutes of cooking over medium heat.
Yes, you can substitute all-purpose flour for whole-grain wheat flour, but this may slightly alter the flavor and texture of the sauce.
Store leftover mushroom sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving.
You can use tamari, which is a gluten-free soy sauce alternative, or substitute with coconut aminos for a similar flavor without gluten.
Tips:
- Ensure you clean the mushrooms thoroughly to remove any dirt or debris before slicing.
- Use a whisk to smoothly blend the whole-grain wheat flour into the melted butter, preventing lumps from forming.
- For a deeper flavor, cook the mushrooms until they are nicely browned before adding the liquid ingredients.
- If you prefer a thicker sauce, let it simmer a bit longer to reduce the liquid, or add a bit more flour.
- Feel free to adjust the seasonings to your taste – a touch more soy sauce or a pinch of herbs can enhance the flavor.
Nutrition per serving
4 ServingsCalories 180kcal
Protein 5g
Carbohydrates 9g
Fiber 0.99g
Sugar 4.96g
Fat 13g
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