Chunky Mushroom Sauce

Recipe by Chef Patience

For pasta, steak, whatever stirs your imagination. From Food Everyday issue 9.

Top Review by Rita1652

I used dried shiitake mushrooms. The button mushrooms were large so I sliced them. I added diced celery and bell peppers. Used fresh thyme. This would be great as an appetizer on fresh crusty bread slices. I put in a wrap and enjoyed it!

Ingredients Nutrition


  1. Soak dried mushrooms in water for about 30 minute
  2. Drain thoroughly, reserving liquid.
  3. Chop roughly.
  4. In a large skillet, heat oil.
  5. Add onion, stirring occasionally, until soft, about 5 minute.
  6. Then add garlic, stirring constantly. Heat until fragrant, about 30 seconds.
  7. Add fresh mushrooms. Season with salt and pepper. Saute until juices are released, about 10 minutes.
  8. Saute mushrooms at a higher temperature until juices evaporate and mushrooms brown, about 5 minutes.
  9. Add dried mushrooms, thyme, sherry and tomato paste. Continue cooking until pan is dry, about 2 minutes.
  10. Pour in reserved mushroom liquid. Simmer until sauce thickens, about 25 minutes.
  11. Stir in the vinegar.
  12. Enjoy!

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