Ever have a craving for a creamy mushroom sauce, but don’t want all the added calories? This sauce recipe is a great alternative! It hits that umami mushroom flavor and creamy texture that you are dying to eat. I was craving mushroom sauce one day and came up with the idea of adding yogurt…I know…shocker! (hahaha) Honestly people…YOGURT IS KING. It makes thing creamy and yummy and is definitely an ingredient I use a lot. I also love this sauce because it is SO EASY to make and would elevate any protein you serve it over. You can also use this sauce and make a creamy mushroom pasta. The possibilities are endless!!
16 oz Sliced Baby Bella Mushrooms
1 Medium Yellow Onion - chopped (around 3/4 cup)
4 Garlic Cloves - minced (around 1 tbsp and 1 tsp minced garlic)
1 tbsp Light Oil
1 tbsp Butter
1/4 cup Red Wine (preferably a Cabernet Sauvignon you would drink)
1/4 tsp Ground Thyme
1 tsp Garlic Powder
1/4 tsp Salt
3/4 cup + 1 tbsp Low-Fat Milk
1/4 cup Low-Fat Plain Yogurt
1/4 cup Grated Pecorino Romano Cheese
1. Using a large skillet, heat the oil and butter over medium high heat until butter starts to slightly brown, 1-2 min. Add the onions and sauté until lightly browned (1-2 min), stirring occasionally. Add the garlic and cook for 30 seconds, stirring constantly.
2. Add the red wine and cook until almost fully absorbed by the onions (around 1 min), stirring occasionally.
3. Add the mushrooms, ground thyme, garlic powder and salt. Sauté 3-4 min or until mushrooms JUST start to soften, stirring occasionally.
4. Add 3/4 cup of low-fat milk and turn the heat to medium. Cook for 10 min or until a thick sauce has formed and then turn off the heat, stirring occasionally. Add the yogurt, cheese and 1 tbsp milk. Stir until fully combined and creamy. Add more milk if it is not the right saucy consistency. Serve this flavorful sauce over chicken, fish, beef or as a mushroom sauce for pasta!