Creamy Mushroom Mozzarella Sauce
An easy-to-make creamy mushroom sauce that pairs well with steak, chicken, pork, white fish or your favorite pasta noodles.
Servings: 4 servings
Calories: 171kcal
Ingredients
- 3 tablespoon olive oil divided
- 5 garlic cloves chopped
- 10-20 fresh sage leaves chopped
- 5-6 cups sliced mushrooms
- 5 teaspoon tomato paste or coconut cream for those who are following a low carb diet
- 1 cup chopped mozzarella cheese
Instructions
- In a large skillet, heat 2 tablespoon olive oil over medium heat. Add, garlic and sage. Cook and stir for about 1 to 2 minutes.
- Divide in the mushrooms. Season to taste with salt, pepper, and coat with 1 tablespoon olive oil. Cook and stir for 5 minutes.
- Then add tomato paste and chopped cheese. Cook and stir for another minute or until the cheese have melted.
Notes
- Choose your favorite mushroom. I suggest a white button or crimini; they always work great. But feel free to explore with maybe Portabello or Shiitake mushrooms.
- Make it your own. You can make this side also with coconut cream instead of tomato paste. It is an excellent option for those who are following a very low carb or Keto diet. Feel free, adding more coconut cream as suggested until you get the desired consistency and omit the cheese if preferred.
- Go wild with the pepper. I always use fresh black peppercorns in a grinder. Start with a little and then taste test before adding more. But I have noticed that this dish does well with some extra.
Nutrition
Calories: 171kcal | Carbohydrates: 8g | Protein: 13g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 5mg | Sodium: 276mg | Potassium: 503mg | Fiber: 2g | Sugar: 4g | Vitamin A: 251IU | Vitamin C: 5mg | Calcium: 285mg | Iron: 1mg