This rich, flavorful mushroom sauce takes just six ingredients and fifteen minutes to make. Use it as a spread for my Asparagus-Mushroom Crostini or other snacks, as a dip for veggies or chips, and as a sauce for pasta. Using organic ingredients, Rich Mushroom Sauce costs just $5.26 a recipe or 38 cents for a one-ounce serving.
How tasty is it? I happily noshed on carrots dipped in Rich Mushroom Sauce at nine in the morning when I took the photo above. As a dip, it reminds me of my old favorite-yet-deadly French Onion Dip. Yet my recipe has only 49 calories per ounce, with 4 grams of fat and 2 grams of protein.
I came up with this recipe because my Taster doesn’t like the texture of mushrooms. He doesn’t mind the mushroom flavor, though, and I adore it. I’ve been looking for ways to get mushrooms into our diets every day now that I know mushrooms can help prevent breast cancer. Yes, this organic mushroom sauce is not only dairy-free, egg-free, gluten-free, and preservative-free; it can help you be cancer-free. Talk about saving money and making a difference!
| Prep Time | 15 minutes |
| Servings |
ounces
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- 1/2 cup raw cashews
- 1/2 cup water
- 8 ounces white button mushrooms or baby bella mushrooms
- 3/4 teaspoon salt
- 1/2 teaspoon smoked paprika
- 1 tablespoon lemon juice
Ingredients
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- Put cashews and water in a microwave-safe dish. Slice mushrooms and add to the dish without stirring, so cashews remain submerged. Cover and microwave on high for four minutes.
- If using a fresh, organic lemon, consider zesting the lemon and saving the zest for another recipe. Put one tablespoon lemon juice, salt, and smoked paprika in a blender. Add cashews, mushrooms, and water when they are cooked. Blend on high until smooth, about one minute with a high-speed blender. Taste and adjust seasonings.
- Serve Rich Mushroom Sauce at once. Keeps at room temperature for four hours and refrigerated for five days. I have not tested freezing it.
Nutritional Information for Rich Mushroom Dip
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Can you use an older “regular” blender for recipes such as this one using soaked cashews? I have wanted to try some of the cashew-based recipes, but do not have a high speed blender. Also, I don’t think one should use a food processor instead of a high speed blender, correct?
Hi Laurie! The high-speed blender gives the best results. A regular blender works well enough for most recipes if you soak the cashews, but not when creaminess is essential, like for a cashew cheesecake. See the picture in my recipe for cashew cream to see the results with a regular blender. I meant to update the photo, but now I’m glad I have it for you! Compare that to photo above or the one for Creamy Cilantro Dressing made with a Vitamix. I don’t mind a little texture when I’m using the sauce on a salad, cooked vegetables, and the like.