On my first post I thought I could talk about this secret I have to make food taste better in a healthy way, it's this super yummy mushroom and garlic gravy sauce from beachbody. It's very easy to cook, takes only a few minutes and it makes everything look and taste better, and it's pretty useful when you have people coming over for dinner on short notice, it's made of ingredients I suggest you constantly have ready in your kitchen, and if there were some leftover sauce you can easily freeze it and use it again whenever you need!
I added it once on pasta, another time on chicken breasts and once on mashed potatoes, they were all Amaaaazing!
Usually if there are some extra sauce I don't need for a recipe, I just put it in a bowl on the table and people just scoop a bit on anything they like in their plates.
So, here's the recipe of the mushroom and garlic gravy sauce with a few minor changes:
Ingredients:
1 Tbsp. olive oil
1/2 medium onion, finely chopped
1/4 cup finely chopped mushrooms
3 cloves garlic, finely chopped
1/4 cup cornstarch
3 cups chicken broth
1/4 cup soy sauce ( More soy sauce than the original recipe to give a darker and richer colour)
Ground black pepper (to taste; optional)
Preparation:
1. Heat oil in medium saucepan over medium-high heat.
2. Add onion, mushrooms, and garlic; cook, stirring frequently, for 3 to 5 minutes, or until soft.
3. Add cornstarch; mix well to form a smooth paste.
4. Slowly add broth; whisking constantly to blend. Season with soy sauce and pepper.
5. Bring to a boil. Reduce heat to low; gently boil, stirring frequently, for 8 to 10 minutes, or until thickened.
Here's the recipe of the sauce with pasta:
Total Time: 25 min.
Servings: 13 servings, 3 Tbsp. each
Servings: 13 servings, 3 Tbsp. each
Ingredients:
1 Tbsp. olive oil
1/2 medium onion, finely chopped
1/4 cup finely chopped mushrooms
3 cloves garlic, finely chopped
1/4 cup cornstarch
3 cups chicken broth
1/4 cup soy sauce ( More soy sauce than the original recipe to give a darker and richer colour)
Ground black pepper (to taste; optional)
Preparation:
1. Heat oil in medium saucepan over medium-high heat.
2. Add onion, mushrooms, and garlic; cook, stirring frequently, for 3 to 5 minutes, or until soft.
3. Add cornstarch; mix well to form a smooth paste.
4. Slowly add broth; whisking constantly to blend. Season with soy sauce and pepper.
5. Bring to a boil. Reduce heat to low; gently boil, stirring frequently, for 8 to 10 minutes, or until thickened.
Cook 1/2 Kilograms or (17.6 ounces) of Penne pasta as written on the instructions in the back of the pack, then drain and once the sauce is ready like instructed above just put the pasta on the sauce and mix them well together. Now, it's ready to serve!
Hope you like this, let me know what you think!
Cheers!
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