Recipe by Heather Nauta
This creamy mushroom alfredo sauce recipe is simple and delicious. By using zucchini as the base, you get a mushroom sauce that is full of nutrients and low-fat. You can serve this sauce over any whole grain or noodle, or even a sauteed vegetable, but I have served it over millet. This is a creamy, satisfying dish that doesn’t make you feel tired and sluggish.
Top Review by magpie diner
Enjoyed this dish, thought the sauce was great - and obviously full of such good nutrition. I used the optional ingredients of nutr yeast & coconut milk, and the rest as written. If you make the millet part, 1 cup produced a huge amount once cooked, I could have cut that in half for just the two portions. Not that I mind having extra millet leftover of course :) I added a splash of braggs just for a little extra seasoning. Thanks HV!
- 1 cup millet
- 1 pinch sea salt
- 2 1⁄2 cups water
- 2 teaspoons olive oil
- 10 mushrooms, sliced, stems separated
- 1 tablespoon white wine (or water)
- 1⁄2 onion, diced
- 3 garlic cloves, minced
- 1 cup zucchini, chopped
- 1 pinch black pepper
- 2 teaspoons dried basil
- 1 pinch nutmeg
- 1⁄4 cup coconut milk
- 1 tablespoon nutritional yeast
- 1⁄2 lime, juice of
- 1 tablespoon fresh parsley, as garnish
Directions See How It's Made
- If making millet, rinse and drain it, and add 2 cups of water for your 1 cup of millet. Sprinkle sea salt in the water, bring it to a boil and simmer on low for 20 minutes, or until dry and fluffy.
- Meanwhile, heat a pan to medium heat. Add the oil and the sliced mushroom tops. Reserve the stems for the sauce. Saute the mushrooms for a few minutes while you start on the sauce.
- Heat a medium sauce pot, add oil, onion and garlic. Stir to coat, and allow to cook for a few minutes until onions are translucent. Stir in the zucchini and mushroom stems and allow to saute for a few minutes until all the vegetables are starting to soften.
- The next part of this creamy mushroom sauce recipe is to go back to the mushrooms, sprinkle salt on them, and let cook a few more minutes.
- Add the salt, pepper, basil, nutmeg and optional nutritional yeast, and stir to coat the vegetables. Cook until the zucchini is fully softened.
- Go back to the mushrooms and when they are fully cooked pour the wine, water and optional lime juice in the pan to deglaze. Set aside until the sauce is finished.
- Once it is very soft, add the water, coconut milk and lime juice and let simmer for a couple of minutes. Lime juice makes this sauce very light and playful, so if you are looking for a heavier-tasting creamy sauce leave this out and use more coconut milk.
- Blend the vegetables in a blender or food processor until smooth. Stir in the sauteed mushrooms and serve over the fully cooked millet or other grain, garnished with your choice of fresh green herb.