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Mushroom sauce

Makes 4 servings


  • ½ cup dried shiitake or other mushroom soaked in 1 cup hot water for 20 minutes
  • 1 Tbsp. olive oil
  • 1 clove garlic
  • 3 Tbsp. yellow onion, minced
  • 1 cup baby bella mushrooms, sliced
  • 1 ½ cups low sodium vegetable stock or broth
  • 1 Tbsp. low sodium soy sauce
  • Salt and pepper
  • 1 Tbsp. cornstarch dissolved in 2 tablespoons water


Drain the mushrooms, reserving soaking liquid. Strain the liquid and set aside. Chop the mushrooms and remove stems.

Heat the olive oil in a medium size saucepan over medium heat. Add the onions, cover and cook for 3 minutes. Add the garlic and cover, cook for an additional 2 minutes. Add the both the mushrooms and cook for two minutes.

Stir in stock, soy sauce and soaking liquid and season with salt and pepper to taste. Bring to a boil, then reduce the heat to low. Whisk in the cornstarch mixture and cook until thickened, stirring constantly. This should take about 2-3 minutes.

Nutrition analysis per serving: 60 calories, 3.5 g fat, 1 g protein, 6 g carbohydrate, 1 g fiber, 200 mg sodium

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