Mushroom Sauce

The soup stock should be cold when added to this recipe.

Serves: 8Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy

Serves: 8


  • 1 Tbsp. olive oil
  • 8 oz. mushrooms, quartered
  • 2 Tbsp. butter
  • 2 Tbsp. all-purpose flour
  • 1 cup low-sodium vegetable stock, chilled
  • 4 Tbsp. half-and-half
  • 1⁄2 tsp. salt
  • 1⁄4 tsp. ground black pepper


  • Heat oil in a saucepan over medium heat until shimmering. Add the mushrooms and sauté until brown and the liquids have released, about 10 minutes. Remove to a bowl. Add the butter and flour to the pan and stir; allow to cook to a deep golden brown.
  • Add stock, stirring constantly. When sauce is smooth, bring to a boil. Cook for 3 minutes. Add half-and-half, salt, and pepper, mixing as you add. Add mushrooms. Heat 1 minute.