1/2 Photos of Mushroom Sauce for Pasta (Low-Sodium)
1 hr 15 mins
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.
My Private Note
Units: US | Metric
- 1Soak the dried mushrooms in the hot water for at least 30 minutes. Remove the mushrooms, rinse and chop fine.
- 2Strain the soaking liquid through a coffee filter and reserve.
- 3Melt 3 tbl butter in a skillet over medium-low heat. Add the onions and cook, stirring occasionally, until caramelized, about 10 minutes.
- 4Add the rehydrated mushrooms and 1/2 cup of the soaking liquid and cook about 5 minutes.
- 5Add 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.
- 6Serve with hot pasta and Parmesan cheese.
- 7Note: 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.
Browse Our Top Mushroom Recipes
You Might Also Like...View All Mushroom Recipes
Nutritional Facts for Mushroom Sauce for Pasta (Low-Sodium)
Serving Size: 1 (196 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 182.2
- Calories from Fat 157
- Total Fat 17.4 g
- Saturated Fat 10.9 g
- Cholesterol 45.8 mg
- Sodium 12.0 mg
- Total Carbohydrate 6.1 g
- Dietary Fiber 1.5 g
- Sugars 2.0 g
- Protein 2.1 g
The following items or measurements are not included:
dried portabella mushrooms