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Mushroom Sauce for Pasta (Low-Sodium)

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“Cookbook author Frances Levine created this recipe for her husband, who needed to follow a low-sodium diet. She suggests serving this over pasta with a sprinkling of Parmesan. I also like a little fresh chopped parsley. Add garlic, thyme or other seasonings, as you please, or enjoy the pure goodness of mushrooms. I use whatever dried mushrooms I have on hand.”
READY IN:
1hr 15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Soak the dried mushrooms in the hot water for at least 30 minutes. Remove the mushrooms, rinse and chop fine.
  2. Strain the soaking liquid through a coffee filter and reserve.
  3. Melt 3 tbl butter in a skillet over medium-low heat. Add the onions and cook, stirring occasionally, until caramelized, about 10 minutes.
  4. Add the rehydrated mushrooms and 1/2 cup of the soaking liquid and cook about 5 minutes.
  5. Add the fresh mushrooms, rest of the butter and freshly ground pepper, plus more soaking liquid if it looks dry. Cover and cook about 25-30 minutes, stirring occasionally and adding more soaking liqiuid, if necessary. It should be moist, a little saucy, but not soupy.
  6. Serve with hot pasta and Parmesan cheese.
  7. Note: 1/4 oz of dried mushrooms is about 1/4 cup. The recipe calls for 30 minutes of soaking the dried mushrooms, but I feel you get a better result if you soak overnight.

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