I've been making this best-ever mushroom sauce for years right away together with I'd never larn sick of it fifty-fifty if I had to consume it everyday. It's an absolutely delicious dressing to position on mashed potatoes, lightly-steamed vegetables, or whatever grain, simply equally long equally y'all tin halt yourself from eating it correct out of the pan, but my favorite means to consume it is equally a topping for quinoa-oat croquettes.
Update: Several readers accept asked me how to avoid the yogurt curdling. The simplest means is to job whole fatty yogurt at room temperature! Cold yogurt volition curdle inwards reply to an acuate increase inwards temperature, land fat-free or low-fat yogurts curdle much to a greater extent than easily than whole fatty yogurts. If using a fat-free or low-fat yogurt, whisk inwards ane teaspoon of cornstarch or flour earlier adding to the pan.
|Best-Ever Mushroom Sauce|
|Recipe past times Lisa Turner|
Published on Nov 7, 2007
As advertised, this is the best always mushroom sauce — creamy, tangy together with loaded amongst plump cooked mushrooms, this is a cracking sauce for mashed potatoes, vegetables or grains