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    Scott Adams
    Scott Adams

    By Scott Adams •

    Cream of Mushroom Sauce (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Jan Ryan.

    Celiac.com Sponsor (A12):
    Homemade recipe for Cream of Mushroom Sauce or Soup/Celery/Chicken* (from Sharon Larson). This is good and simple:

    In 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.).

    Heat, in same saucepan:
    4 Tbsp. Margarine
    ½ cup evaporated milk
    ½ cup milk (I used 2 percent to cut down on fat)

    Stir in these spices:
    ½ tsp. dried onion flakes
    1 pinch celery seed
    1 pinch garlic powder
    ¼ tsp. salt
    1/8 tsp. pepper

    Make 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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    Guest Vincent

    Guest Vincent

    Posted

    Article was Great!!. Am going to try this recipe for a dinner gathering. Sounds Great, simple and easy.

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  • About Me

    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.

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