Gluten Free Mushroom Sauce Recipes

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VEGAN GLUTEN-FREE MUSHROOM SOUP



Vegan Gluten-Free Mushroom Soup image

Vegan mushroom soup that will be sure to please.

Provided by Kevin

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 40m

Yield 4

Number Of Ingredients 11

1 tablespoon olive oil
1 large large onion, diced
¾ cup sliced fresh mushrooms
1 teaspoon dried thyme
3 cups vegetable broth
2 bay leaves
2 tablespoons gluten-free soy sauce (tamari)
6 tablespoons cornstarch
¼ cup cold water
3 cups coconut milk
salt and ground black pepper to taste

Steps:

  • Heat olive oil in a large pot over medium heat. Cook and stir onions until they start to soften, about 5 minutes. Add mushrooms and thyme; stir until fragrant, about 5 minutes. Stir in broth, bay leaves, and soy sauce. Bring soup to a boil.
  • Whisk cornstarch and water together in a small bowl; pour into soup and stir well to incorporate. Reduce heat and simmer soup until it starts to thicken, about 10 minutes. Add coconut milk, salt, and black pepper. Simmer just until coconut milk is heated through (do not allow to boil), about 5 minutes.

Nutrition Facts : Calories 456.5 calories, Carbohydrate 24.2 g, Fat 40 g, Fiber 3.7 g, Protein 6 g, SaturatedFat 32.6 g, Sodium 912.5 mg, Sugar 4.2 g

MOREL MUSHROOM CREAM SAUCE (GLUTEN FREE)



Morel Mushroom Cream Sauce (Gluten Free) image

If you are a fan of morel mushrooms you will enjoy this sauce. The cream adds a luxurious note to the sauce. Delicious with any meat or pasta dish.

Provided by tanish

Categories     Free Of...

Time 30m

Yield 3 cups, 4 serving(s)

Number Of Ingredients 8

1 ounce dried morel
1/3 cup fine diced shallot
1/4 cup butter
1/8 teaspoon ground thyme
2 1/2 cups gluten free beef broth
1 cup cream
1 1/2 tablespoons gluten free rice flour
3 tablespoons gluten free beef broth

Steps:

  • Mix together the rice flour and beef broth to make a smooth paste. Set aside.
  • Add enough warm water to cover the dried mushrooms. Let sit about 1 hour or until soft.
  • Remove the mushrooms with a slotted spoon. Discard the water. Rinse the morels with water and gently squeeze out the excess moisture.
  • In a sauce pan bring the cream to a gentle simmer, reduce to half. Set aside.
  • Melt the butter in a saucepan, saute the shallots until soft.
  • Add the mushrooms and thyme. Continue to cook a couple of minutes.
  • Add the broth, simmer until the flavors are well blended.
  • Slowly whisk in the cream, simmer about 5 minutes. Add salt and pepper to taste.
  • If needed thicken with a little of the rice flour mixture and simmer until the desired consistency is reached.

Nutrition Facts : Calories 310.8, Fat 30.4, SaturatedFat 19, Cholesterol 96.8, Sodium 723.1, Carbohydrate 7.1, Fiber 0.1, Sugar 0.1, Protein 3.8

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