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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.”
1hr 15mins

Ingredients Nutrition


  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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