Mushroom sauce for pasta low-sodium (recipe)

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Mushroom sauce for pasta low-sodium (recipe)
NameMushroom sauce for pasta (low-sodium)
IngredientsDried portabella mushrooms Hot water Unsalted butter Red onion Portabella mushroom Fresh ground black pepper
Cooktime (in hours)1
Preptime (in hours)0.25
Totaltime (in hours)1.25
Keto friendlinessKeto friendly
Calories182.2
Fat17.5
Protein2.1
Carbohydrate6.2
Fiber1.5
Net carbohydrates4.7
Sugar2
Saturated fat11
Cholesterol (mg)45.8
Sodium12.1
Servings4
Reviewaggregate


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Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Mushroom sauce for pasta low-sodium (recipe) is a keto friendly food item with net carbohydrates of about 4-5 per serving.
Mushroom sauce for pasta low-sodium (recipe) image(external)

Recipe instructions

  1. Soak the dried mushrooms in the hot water for at least 30 minutes. Remove the mushrooms, rinse and chop fine.
  2. Strain the soaking liquid through a coffee filter and reserve.
  3. Melt 3 tbl butter in a skillet over medium-low heat. Add the onions and cook, stirring occasionally, until caramelized, about 10 minutes.
  4. Add the rehydrated mushrooms and 1/2 cup of the soaking liquid and cook about 5 minutes.
  5. Add the fresh mushrooms, rest of the butter and freshly ground pepper, plus more soaking liquid if it looks dry. Cover and cook about 25-30 minutes, stirring occasionally and adding more soaking liqiuid, if necessary. It should be moist, a little saucy, but not soupy.
  6. Serve with hot pasta and Parmesan cheese.
  7. Note: 1/4 oz of dried mushrooms is about 1/4 cup. The recipe calls for 30 minutes of soaking the dried mushrooms, but I feel you get a better result if you soak overnight.

    Food tags
    Vegan,, Easy



Keto-meter rating
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Time:
Prep Time in Hours and Mins:1H15M

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Contributors: Prab R. Tumpati, MD