Mushroom Sauce for Pasta (Low-Sodium)

READY IN: 1hr 15mins
Recipe by duonyte

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.

Top Review by breezermom

I served this over angel hair pasta and loved it! I purchased a "gourmet blend" of dried mushrooms, and used that. I chopped these up finely, but I left the fresh mushrooms in larger pieces. So I cooked it a bit longer. Also, mine was still a little soupy, so I took 3 tbsp on the liquid out and whisked in 1 tbsp cornstarch. Then I stirred it back into the sauce, and the texture was absolutely perfect. I added garlic just as the onions were finishing, and also added some thyme and parsley. Wonderful meatless meal.

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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