Description
A savory, gluten-free creamy mushroom sauce made with butter, garlic, gluten‑free flour, chicken broth, and milk—perfect for drizzling over proteins, vegetables, or gluten‑free grains.
Ingredients
- 1 cup chopped mushrooms
- 2 tablespoons butter
- ½ teaspoon minced garlic
- 1 teaspoon onion powder
- ½ teaspoon salt
- ⅛ teaspoon ground pepper
- 6 tablespoons gluten‑free all‑purpose flour
- 2 cups gluten‑free chicken broth
- 1 cup milk
Instructions
- In a medium saucepan or skillet over medium heat, melt the butter. Add the minced garlic and sauté briefly until fragrant—about 30 seconds.
- Stir in the chopped mushrooms. Sauté until they begin to soften and release moisture.
- Sprinkle in the onion powder, salt, and pepper, mixing to coat the mushrooms.
- Sprinkle the gluten‑free flour evenly over the mixture, stirring constantly to form a roux—cook for about 1 minute to eliminate raw flour flavor.
- Gradually whisk in the gluten‑free chicken broth, a little at a time, ensuring a smooth consistency as you go.
- Pour in the milk while whisking continually. Increase heat slightly and bring to a gentle simmer. Continue whisking until the sauce thickens to your desired consistency.
- Taste and adjust seasoning as needed.
- Serve warm over your favorite dishes.
Notes
- Use heavy cream instead of milk for a richer sauce.
- Add tamari or Worcestershire sauce for extra umami.
- Cornstarch or arrowroot slurry can replace flour for quicker thickening.
- Incorporate herbs like thyme, parsley, or sage for added flavor.
- Use plant-based milk and vegan butter for a dairy-free version.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 160
- Sugar: 3g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg
