Mushroom Cream Sauce over Whole Wheat Pasta


2 tbsp of margarine

2 tbsp of EVOO

1 lb of sliced mushrooms

2 garlic cloves (minced)

A couple of shakes of onion powder

2 tbsp of flour

2 cups of vegetable broth (or chicken broth)

1 cup of cream

1 tbsp  of dill

1 tbsp of thyme

Salt & Pepper


1.  Heat large sauté pan over medium heat and add margarine and EVOO.

2.  Add the minced garlic and sliced mushrooms.  Season with onion powder.

3.  Saute mushrooms until they are golden.

Mushroom Cream Sauce

4.  Add flour and stir for 1 min.

Mushroom Cream Sauce

5.  Add vegetable broth (or if you prefer, chicken broth) and cream.

Mushroom Cream Sauce


Mushroom Cream Sauce

6.  Season with dill and thyme (I used dried, but would be even better with fresh)

7.  Bring to a boil then reduce to a simmer.

8.  Let it simmer for 5-10 minutes or until sauce thickens a little bit.

9.  Season with salt and pepper.

10. I added cooked whole wheat pasta right to the sauté pan and tossed.

Mushroom Cream Sauce

11. For an added touch, garnish with parsley.

 Mushroom Cream Sauce

Let’s take a closer look!

Mushroom Cream Sauce

Mushroom Cream Sauce 

If you are a vegetarian, this would be a fun recipe to try.

It is also perfect if you observe lent and are looking for a new recipe for Meatless Fridays.

Looking for some protein? This would also be fabulous topped with a grilled chicken breast.

Until next time, Happy Cooking!


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