Rosemary Mushroom Cream Sauce (low FODMAP)
10 Minutes prep • 20 Minutes cook • Low FODMAP • Gluten-free • Makes 2 cups • Ok to make ahead: Steps 1 - 4
Low FODMAP oyster mushrooms are incredibly flavorful and versatile. I use them often and in all different forms. In this sauce, they form a wonderful base that, when combined with the fresh rosemary, white wine, and cream, is really quite amazing! I created this sauce to go with my Porchetta Style Pork Chops, but it’s perfect for all kinds of meat or poultry. If you have any left over, you might even try it over a spring omelet for breakfast!
Ingredients
2 tablespoons butter
2 pounds oyster mushrooms, chopped
3/4 cup dry white wine (I used Sauvignon Blanc)
1 1/2 cups heavy cream
1 tablespoon Dijon mustard
2 tablespoons fresh rosemary, minced
Directions
(1) Prepare: Chop the mushrooms and the rosemary.
(2) Cook the mushrooms: In a medium frying pan over medium heat, and add the butter to the pan. Once melted add mushrooms and stir until cooked through, about 5 minutes.
(3) Add the wine and reduce: Add the dry white wine along with the fresh rosemary and bring to a simmer. Allow the mixture to simmer until wine is reduced by half, about 10 minutes.
(4) Finish: Add the heavy cream and Dijon mustard and stir until all ingredients are combined.
(5) Serve: Serve over pork, chicken, beef…it’s all good!
Eat and enjoy every bite because you can!
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