Portobello Mushroom Sauce with Thyme

 

You may or may not have noticed that I have been doing quite a bit of experimenting with portobello mushrooms of late. I love mushrooms in general, but portobellos have to be one of my favorites. They are so meaty and flavorful, not to mention versatile. In case you missed it, I made Portobello Mushroom Broth, Portobello Mushroom Soup, Portobello Onion Dip, and here is an extremely versatile Portobello Mushroom Sauce with hints of thyme. I have found this sauce is excellent over omelettes, jacket potatoes, beef, and chicken. Honestly, you cannot go wrong. If you want to dress up last night’s meatloaf, this sauce will not only do that, but make it company worthy. If you want to turn that baked potato into a meal for Meatless Monday, put some of the sauce over it. It’s good enough to eat with a spoon (don’t ask me how I know), and certainly one that you should be making. Both company and family will be quite impressed.  Portobello Mushroom Sauce with Thyme

 3 T. olive oil

2 Melissa’s portobello mushrooms, sliced

½ t. onion powder

2 t. fresh thyme leaves*

¼ t. freshly ground black pepper

1 t. Melissa’s minced garlic

1 T. unsalted butter

2 T. flour

14 oz. vegetable stock

1 t. low sodium soy sauce

In a large skillet, heat olive oil over medium-high heat, Add mushrooms and sauté for 5-6 minutes.

Add thyme, onion powder, and pepper, and stir to coat. Stir in garlic.

Reduce to medium heat and add butter. When butter has melted sprinkle flour over the mushrooms and stir for one minute.

Add vegetable stock and soy sauce to the skillet, scraping up bits from the bottom. Increase heat to medium-high and bring to a simmer to allow mixture to thicken, 3-4 minutes. Taste for additional seasoning. 

*can substitute ½ t. dry thyme leaves

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