Low Sodium Mushrooms in Cream Sauce

Delightfully creamy and irresistibly savory, these Low Sodium Mushrooms in Cream Sauce bring gourmet flavor to your table without the guilt. This easy-to-make recipe features golden sautéed mushrooms, aromatic shallots, and garlic, all enveloped in a luscious sauce made with low-sodium broth and heavy cream, delicately seasoned with fresh thyme and black pepper. Perfect for those following a low-sodium diet, this dish doesn’t compromise on taste, offering a rich, velvety texture that pairs beautifully with pasta, rice, or roasted vegetables. Ready in just 30 minutes, it’s an elegant yet simple option for weeknight dinners or special occasions.

Nutriscore Rating: 68/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 400 grams fresh mushrooms (such as cremini or button)
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 large shallot, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon all-purpose flour
• 250 milliliters low-sodium chicken or vegetable broth
• 120 milliliters heavy cream
• 1 teaspoon fresh thyme leaves
• 0.25 teaspoon ground black pepper
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Clean the mushrooms with a damp cloth to remove any dirt. Slice them into thin pieces and set aside.

Step 2

In a large skillet, heat the olive oil and unsalted butter over medium heat until the butter melts.

Step 3

Add the chopped shallot to the skillet and sauté for 2-3 minutes until the shallot becomes translucent.

Step 4

Stir in the minced garlic and cook for another 30 seconds until fragrant.

Step 5

Add the sliced mushrooms to the skillet and sauté for about 5 minutes, stirring occasionally, until the mushrooms are golden brown and have released their moisture.

Step 6

Sprinkle the flour over the mushrooms, stirring continuously for 1 minute to eliminate the raw flour taste.

Step 7

Slowly pour in the low-sodium chicken or vegetable broth, stirring constantly to prevent lumps, and bring the mixture to a gentle simmer.

Step 8

Reduce the heat to low, stir in the heavy cream, fresh thyme leaves, and ground black pepper.

Step 9

Simmer the mixture for about 5 minutes until the sauce thickens to your desired consistency.

Step 10

Taste and adjust the seasoning if necessary, but note that this recipe is intended to be low in sodium.

Step 11

Remove from heat and stir in the chopped fresh parsley just before serving.

Step 12

Serve the mushrooms in cream sauce over your choice of pasta, rice, or use as a topping for roasted vegetables.

Nutrition Facts

Serving size	(897.8g)

Amount per serving	% Daily Value*
Calories	916.9

Total Fat 79.9g	0%
Saturated Fat 40.6g	0%
Polyunsaturated Fat 1.3g
Cholesterol 182mg	0%
Sodium 223.7mg	0%
Total Carbohydrate 32.5g	0%
Dietary Fiber 6.7g	0%
Total Sugars 12.9g
Protein 16.3g	0%

Vitamin D 28IU	0%
Calcium 73.9mg	0%
Iron 3.9mg	0%
Potassium 1568.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 78.7%

Protein: 7.1%

Carbs: 14.2%