Cream of Mushroom Sauce

Standard

When I was in college at Mississippi State we use to eat at a restaurant called “Anthony’s,” which served this amazing plate of food called the “Chicken Anthony.” This plate was fried chicken COVERED in a wonderful mushroom cream sauce. I love fried chicken. I love a mushroom cream sauce. But fried chicken and creamy sauces love some love handles. I do NOT like love handles. This calls for a Recipe Re-Vamp!!

The goal of a “recipe re-vamp” is to try to get the same flavors and texture as the original, but substituting out all the not-so-clean ingredients. Here is my take of “cream” of mushroom/mushroom cream sauce, and it’s a winner!! Okay but a side note: The flavor is there but it’s not super thick. But it doesn’t matter because it taste amazing over my chicken!!!!

ingredients_mushroomcream

Fresh Ingredients:

  • 1 cup chicken stock
  • 1/2 cup unsweetened almond milk
  • 1/3 cup non fat plain Greek yogurt
  • 3 celery stalks diced
  • 1 small onion diced
  • 8 ounces Baby Bella mushrooms diced

Pantry Ingredients:

  • 2 TBS nutritional yeast or parmesan cheese– I’ll explain below
  • 3 tsp arrowroot flour or corn starch
  • 1/2 tsp kosher salt
  • 1/2 tsp dried thyme
  • 1/4 tsp garlic powder
  • 1/4 tsp black pepper

Some you may be thinking, “what the heck is nutritional yeast?” It is an ingredient used in vegan recipes to replace cheese. To me, it will never replace the taste of real cheese BUT it does give the recipe that thicker, cheesy, carb-bread taste to the meal…if that makes any sense? It is not salty. It really just smells like baked bread. I have been using it in place of parmesan cheese and it does the job! I know it is a weird ingredient, but it is worth a try. If you do not want to fool with it, just sub it out for some parmesan cheese.

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Directions:

Mix stock and arrowroot/cornstarch together and set aside.

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Cook down all veggies in 1 tbs of extra virgin olive oil, about 5-8 minutes.

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Add all seasonings, almond milk and then stock/arrowroot mixture. Simmer for couple of minutes until sauce starts to thicken.

almondmilk

broth

After simmering, the sauce should be looking more “saucy” thick. Remove from the heat and stir in greek yogurt. You can even let it cool slightly. If it is too hot the yogurt will curdle a little. It will still be tasty, just not the prettiest thing! Pour over ANYTHING. I cooked chicken tenders with mine!

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2 thoughts on “Cream of Mushroom Sauce

  1. Sara Lott

    I cannot tell you how HAPPY, HAPPY, HAPPY this makes my heart!!! I, too made the frequent trek to West Point to Anthony’s when I was a student at MSU, and the chicken Anthony was my absolute FAVORITE!!!! Making this tonight!!!! ❤️❤️❤️❤️❤️

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    • Let me know how it turns out! I poured mine over chicken tenders pan fried in walnut oil. Batter was rice flour, parm cheese, Flavorgod everything seasoning. Use jus enough oil to brown the outside! It’s a favorite of the whole family now!

      Like

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