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- Cream of Mushroom Sauce (Gluten-Free)
Cream of Mushroom Sauce (Gluten-Free)
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.View all articles by Scott Adams
This recipe comes to us from Jan Ryan.
Homemade recipe for Cream of Mushroom Sauce or Soup/Celery/Chicken* (from Sharon Larson). This is good and simple:
heavy saucepan, heat on medium:
1 Tbsp. Margarine
Add, and sauté for 1 minute:
1 cup diced fresh mushrooms (approx. ¼ lb.)
Remove from pan and reserve (mushrooms will now measure approx. ½ cup. Also, ½ cup of canned, drained mushroom bits can be substituted for mushrooms and margarine, if desired. If so, skip sauté step.).
in same saucepan:
4 Tbsp. Margarine
½ cup evaporated milk
½ cup milk (I used 2 percent to cut down on fat)
in these spices:
½ tsp. dried onion flakes
1 pinch celery seed
1 pinch garlic powder
¼ tsp. salt
1/8 tsp. pepper
a smooth paste of:
2 ½ Tbsp. SWEET RICE FLOUR
¼ cup milk
Add paste slowly to heating mixture. Stir constantly until thickened. Stir in reserved mushrooms and heat through. Use in casserole recipes or add 1 CUP MILK FOR SOUP. Equivalent to one can condensed cream of mushroom soup.
*VARIATIONS: CREAM OF CELERY SAUCE OR SOUP: Substitute 1 cup diced celery for fresh mushrooms.
CREAM OF CHICKEN SAUCE OR SOUP: Substitute 1 cup diced raw chicken for fresh mushrooms and sauté for 3 min. OR substitute ½ cup diced COOKED chicken for canned mushrooms.
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