The Pioneer Woman Tasty Kitchen
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Mushrooms & Sauce (Cream of Mushroom Soup Substitute)

5.00 Mitt(s) 5 Rating(s)5 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 5

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Level: Easy

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Description

This recipe was part of one for an upscale version of the ubiquitous holiday classic Green Bean Casserole and I have used it successfully in any recipe calling for Cream of Mushroom soup, including PW’s Chicken Spaghetti. One recipe is roughly equivalent to one can of soup.

Ingredients

  • 8 ounces, weight Crimini Mushrooms (baby Portabellas) Or White Button Mushrooms
  • 1-½ Tablespoon Unsalted Butter
  • 2 cloves Garlic, Minced
  • 1 pinch Kosher Salt To Taste
  • 1 pinch Black Pepper To Taste
  • 1-½ Tablespoon Flour
  • ¾ cups Chicken Stock
  • ¾ cups Half-and-Half (or Heavy Cream)

Preparation

Clean mushrooms. I break off the stems, wash, and allow to completely dry. Once dried, slice or break the mushrooms into bits. Breaking the mushrooms into pieces adds a different and more rustic texture than slicing. Melt the butter in a large skillet (do not use a non-stick skillet). Add the mushrooms, garlic, salt and pepper. Stir often until the mushrooms are softened and have exuded their juices, about 5 to 10 minutes. Stir in the flour and cook for one minute. Add the chicken stock and bring to a simmer. Add the half-and-half or cream and simmer until the sauce thickens, about 10 to 15 minutes. Taste and adjust the salt and pepper.

5 Comments

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beeusjayus on 6.29.2010

I have successfully frozen recipes like this leaving out the cream. Just add after you have heated the rest of the ingrediants.

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blondie263 on 6.25.2010

Can this recipe be made in bulk and then frozen or canned for future use?

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bondservant of the Lord on 6.5.2010

Thank you! For posting a NATURAL recipe for a common ingredient. That’s one thing I don’t like about canned soups, too many preservatives and such.

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sonyainboise on 3.28.2010

Thank you for this. I’m trying to move away from canned products and lots of my recipes call for condensed soup, this is a perfect replacement.

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hulatutu on 3.17.2010

Oooh, sounds yummy!

5 Reviews

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elizabethcooks on 4.12.2017

Thanks for sharing, wonderful recipe!

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Kelly on 11.21.2016

Easy, and very tasty!

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beckyann on 9.4.2014

This is so tasty!! Made it for a recipe calling for a can of cr of mushroom soup, but it was so delicious I could have made a meal of it alone! I even made a couple of crazy changes based on what I had on hand: milk for the cream and a 4oz. Can of mushrooms, chopped, instead of fresh. I reserved the liquid from the can and added enough water to make 3/4 cup and added some chicken bouillon to make broth. It still was really, really good, though!

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carried on 1.31.2011

I made this sauce and used it in the Green Bean Casserole recipe that you submitted. It was wonderful, and so much more tasty than cream of mushroom from a can! I will be making this again, and probably freeze some to have on hand. Thank you!

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Java Girl on 9.7.2010

This is the most amazing recipe!! I also freeze it in my mason jars when making a big batch!! Thank you so much for this recipe!

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