Herbed Mushroom Sauce | PCC Natural Markets

PCC Natural Markets

Facebook Pinterest Instagram

Herbed Mushroom Sauce

Yield: about 2 1/2 cups

Your rating: None
No votes yet

Try this mushroom sauce over chicken, turkey, pork or tempeh.


These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free


In a saucepan, sauté mushrooms in oil until mushrooms start to brown. Add tomato paste, Marsala, plum jam and herbs; simmer 10 to 15 minutes. Add vegetable stock and let simmer, uncovered, for 1 hour, until it reduces to about 2 1/2 cups. Add lemon juice, to taste.

Taste and add more plum jam, lemon juice, salt and pepper if needed. Add arrowroot mixture and stir until thickened.

The sauce freezes well. Defrost and reheat.

Recipe by Birgitte Antonsen, PCC Cooks instructor

Source: 2009 PCC fall member meeting

Recipe search

Refine search   Tips »

Related Share Comments My PCC


Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Login (Why?)