Guest guest Posted September 10, 2000 Report Share Posted September 10, 2000 Amanda: Here are several mushroom sauces I found for you. It looks like most of them were posted on Veg-Recipes in the past -- so thanks to those who posted them. Some are recipes for mushroom sauce only and others include pasta, tofu, whatever, and you can just use the sauce part. Hope you find one you like! Karen List Owner * Exported from MasterCook * Creamy Mushroom Sauce Recipe By :Soyfoods Cookery - Louise Hagler Serving Size : 3 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound mushrooms -- sliced 2 tablespoons soy or ollive oil 1/4 cup unbleached white flour 2 tablespoons nutritional yeast 3 cups soy milk 1 tablespoon chives 1 tablespoon soy sauce 2 teaspoons onion powder 1/2 teaspoon garlic powder 1/8 teaspoon ground black pepper Saute the mushrooms in 1 tablespoon oil. Remove the mushrooms from the pan, and add 1 tablespoon oil, the flour, and nutritional yeast. Whip these together and let bubble over low heat for about 1 minute. Whip in the soy milk, chives, soy sauce, onion powder, garlic powder, and black pepper. Continue stirring with the whip until smooth and thick. Stir in the sauteed mushrooms, and serve. Description: " This is a perfect sauce for pasta. Round out the meal with steamed green beans and a crisp green salad. " S(Mailing Lists): " jkujawa on 11 Aug 2000 " Yield: " 3 cups " - - - - - - - - - - - - - - - - - - - Per serving: 128 Calories (kcal); 5g Total Fat; (33% calories from fat); 10g Protein; 13g Carbohydrate; 0mg Cholesterol; 379mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates NOTES : Posted to Veg-Recipes Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Fusilli with Tarragon Mushroom Sauce Recipe By :366 Simply Delicious Dairy-Free Recipes - Robin Robertson Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 1/2 cup chopped onions 2 cloves garlic -- minced 2 cups sliced mushrooms (about 1/2 pound) 3 tablespoons chopped fresh tarragon, or 1 tablespoon dried 3 cups tomato puree salt and freshly ground black pepper 1 cup firm tofu -- drained and crumbled 1/4 cup soy milk 1 pound fusilli, or other spiral pasta Heat the oil in a large skillet over medium heat, add the onions, and cook until softened, about 5 minutes. Add the garlic, mushrooms, and 2 tablespoons of the tarragon and cook 3 minutes longer. Add the tomato puree, salt and pepper to taste, and bring to a boil, then reduce the heat and simmer for 5 to 10 minutes. Meanwhile, combine the tofu and soy milk with the remaining 1 tablespoon of tarragon, and salt and pepper to taste; set aside. Cook the pasta in a large pot of boiling salted water until tender but firm to the bite; drain well. Combine the hot cooked pasta with the mushroom sauce in a large serving bowl and toss. Divide the pasta among 4 serving plates, and top each with a spoonful of the tofu-tarragon cream. - - - - - - - - - - - - - - - - - - - Per serving: 198 Calories (kcal); 10g Total Fat; (42% calories from fat); 9g Protein; 22g Carbohydrate; 0mg Cholesterol; 756mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mixed Mushroom Sauce Recipe By :McDougall Program for Women, page 314 Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 ounce dried porcini mushrooms 1 cup hot water 2 cups sliced leeks 4 3/4 cups vegetable broth 4 cups mixed sliced fresh mushrooms (white button or shiitake or cremini or oyster or chanterelle) 1/4 cup dry white wine 1/4 cup minced fresh parsley 2 tablespoons minced fresh dill freshly ground black pepper -- several twists 3 tablespoons cornstarch mixed in 1/4 cup cold water 1/2 cup fat-free soy milk Preparation Time: 30 minutes Cooking Time: 20 minutes Servings: 6 Place the porcini mushrooms and hot water in a small bowl. Set aside for 30 minutes. Drain, reserving the soaking liquid. Slice the mushrooms and set aside. Place the leeks in a large nonstick frying pan with 3/4 cup of the broth. Cook, stirring occasionally, for 5 minutes. Add the remaining broth, all the mushrooms, the wine, reserved mushroom broth, parsley, dill, and black pepper Bring to a boil, reduce the heat, and cook for 15 minutes, stirring occasionally. Add the cornstarch mixture and cook and stir until thickened. Stir in the soy milk and serve at once over pasta or potatoes. - - - - - - - - - - - - - - - - - - - Per serving: 150 Calories (kcal); 3g Total Fat; (18% calories from fat); 5g Protein; 25g Carbohydrate; 2mg Cholesterol; 1291mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mostaccioli in Creamy Mushroom Sauce Recipe By :Soy of Cooking - Marie Oser Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 tablespoons olive oil 1/8 teaspoon crushed red pepper 4 cloves garlic 1 cup sweet onion (Maui, Texas, or Vidalia) 1 cup chopped carrots 1/2 pound mushroom caps -- quartered 1/4 cup whole wheat flour 1/4 cup mirin OR dry sherry 2 cups beef-flavored vegetable broth -- boiling 1 1/4 cups lite silken tofu (firm) -- drained 1 cup soymilk lite 1 tablespoon tamari soy sauce 1/4 cup nutritional yeast 1 pound mostaccioli -- cooked according to package directions In a large stovetop-safe serving dish, heat oil and crushed pepper over medium-high heat for 1 minute. Add the next 3 ingredients, and saute 3 minutes. Add mushrooms, and saute 5 minutes. Add flour, and stir 1 minute. Add mirin, and stir 2 minutes. Add hot broth; stir to blend. Reduce heat and simmer 5 minutes, stirring frequently. Place tofu in food processor, and blend. Add soymilk, tamari, and yeast; blend until smooth. Add tofu mixture to pan ingredients, using a whisl to blend smoothly. Simmer mixture while preparing pasta. Remove pan from heat, and add drained pasta to sauce. Toss to blend. - - - - - - - - - - - - - - - - - - - Per serving: 351 Calories (kcal); 5g Total Fat; (12% calories from fat); 12g Protein; 65g Carbohydrate; 0mg Cholesterol; 182mg Sodium Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mushroom Sauce Recipe By :The Big Book of Casseroles - Maryana Vollstedt Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter or margarine 4 ounces mushrooms -- sliced 2 tablespoons all-purpose flour 1/4 teaspoon salt freshly ground pepper to taste 1 cup vegetable broth 2 tablespoons dry white wine 1/2 cup light sour cream In a medium saucepan over medium heat, melt butter. Add mushrooms and saute until tender, about 5 minutes. Stir in flour, salt, and pepper. Add broth and stir until thickened, about 2 minutes. Stir in wine. Remove from heat and blend in sour cream. Yield: " 1 1/2 cups " - - - - - - - - - - - - - - - - - - - Per serving: 510 Calories (kcal); 30g Total Fat; (52% calories from fat); 12g Protein; 48g Carbohydrate; 74mg Cholesterol; 2428mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Rotini with Creamy Mushroom Sauce Recipe By :366 Simply Delicious Dairy-Free Recipes - Robin Robertson Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 1 medium onion -- chopped 2 cloves garlic -- minced 1 1/2 cups slliced portobello mushrooms (about 1/3 pound) 1 1/2 cups sliced white mushrooms (about 1/3 pound) 2 tablespoons all-purpose flour 2 cups almond milk 4 canned artichoke hearts -- drained and sliced 1 tablespoon minced fresh basil OR 1/2 teaspoon dried basil 1/4 teaspoon hot red pepper flakes 1 tablespoon balsamic vinegar 1 pound rotini Heat the olive oil in a large saucepan over medium heat. Add the onion and saute 5 minutes or until softened. Add the garlic and mushrooms and cook 1 minute. Stir in the flour and cook 1 minute. Reduce the heat to low. Slowly add the almond milk, stirring constantly, to achieve a smooth sauce, about 2 minutes. Add the artichokes, basil, pepper flakes, and vinegar, and simmer 10 minutes to allow the flavors to blend. Meanwhile, cook the rotini in a large pot of boiling salted water until tender. Drain and place the pasta in a serving bowl, add the sauce, and toss lightly. - - - - - - - - - - - - - - - - - - - Per serving: 345 Calories (kcal); 6g Total Fat; (15% calories from fat); 11g Protein; 62g Carbohydrate; 0mg Cholesterol; 51mg Sodium Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tofu Cutlets with Creamy Mushroom Sauce Recipe By :The Soy Gourmet - Robin Robertson Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups soy milk 3 tablespoons safflower oil 1/3 cup chopped onion 2 tablespoons all-purpose flour 1 cup sliced mushrooms 1/2 teaspoon salt 1/4 teaspoon freshly ground pepper 1 pinch dried thyme 1 pound extra-firm tofu -- cut into 1/2-inch slices 2 tablespoons minced fresh parsley Heat the soy milk in a small saucepan, being careful not to boil. Keep warm. Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the onion, cover, and cook 5 minutes or until softened. Remove the lid, reduce the heat to low, add the flour, and cook for 2 minutes, stirring constantly. Slowly add the soy milk, whisking constantly. Add the mushrooms,salt, pepper, and thyme. Continue to cook for 2 to 3 minutes, stirring frequently. Keep warm. Meanwhile, heat the remaining oil in a large skillet over medium-high heat. Add the tofu, season with salt and pepper, and cook until golden brown, about 2 minutes per side. Transfer to a plate, spoon the sauce over the cutlets, and sprinkle with parsley. - - - - - - - - - - - - - - - - - - - Per serving: 264 Calories (kcal); 20g Total Fat; (63% calories from fat); 16g Protein; 10g Carbohydrate; 0mg Cholesterol; 295mg Sodium Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tofu Pancakes With Mushroom Sauce Recipe By :Vegetarian Times Magazine, March 1998, page 53 Serving Size : 6 Preparation Time :0:00 Categories : Main Dishes Soyfoods Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***MUSHROOM SAUCE*** 1 tablespoon olive oil 2 cups chopped white or cremini mushrooms 2 cloves garlic -- minced Salt and freshly ground black pepper -- to taste 1 tablespoon whole wheat flour 1 cup calcium-enriched soy milk ***TOFU PANCAKES*** 1 pound firm low-fat tofu 1/2 cup whole wheat flour 1/2 cup calcium-enriched soy milk 1 cup bean sprouts 1/2 cup sliced water chestnuts 1/4 cup finely chopped green onions 1/2 cup sliced shiitake mushrooms 1/4 cup drained and soaked hijiki 1 tablespoon tamari or soy sauce 2 tablespoons peeled and grated fresh gingerroot 2 tablespoons olive oil 6 SERVINGS VEGAN For a casual supper, I always enjoy these tofu pancakes topped with a rich mushroom sauce. For optimum taste, prepare the pancake mixture and chill it overnight-the flavors will blend, and the cakes will turn more easily. Serve with brown rice and Emerald Sea Salad. Calcium per serving: 520 mg. Sauce: In medium saucepan, heat oil over medium heat. Add mushrooms, garlic, salt and pepper, and cook, stirring often, until mushrooms are soft, about 7 minutes. Reduce heat to low. Add flour and cook, stirring constantly, 1 minute. Slowly stir in soy milk and cook, stirring constantly, until thick and bubbly, 3 to 5 minutes. If desired, transfer mixture to food processor or blender and process until smooth. Set aside. In food processor or blender, combine tofu, flour and soy milk and process until smooth, Transfer mixture to medium bowl. Stir in bean sprouts, water chestnuts, green onions, shiitake mushrooms, hijiki, tamari or soy sauce and ginger. Batter should be fairly stiff-add more flour if needed. In large nonstick skillet, heat oil over medium heat. Drop batter in skillet by spoonfuls to form 3-inch pancakes about 1/4-inch thick. Cook until golden brown, turning carefully, 2 to 3 minutes per side. Remove to paper towels to drain. Repeat with remaining batter, adding more oil to skillet if necessary. To serve, arrange pancakes on a heated platter and top with sauce. PER SERVING: 205 CAL.; 10G PROT.; 9G TOTAL FAT (1G SAT. FAT); 22G CARB.; 0 CHOL.; 279MG SOD.; 3G FIBER. - - - - - - - - - - - - - - - - - - - Per serving: 106 Calories (kcal); 7g Total Fat; (56% calories from fat); 2g Protein; 10g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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