This savory and delicious Baby Bella Mushroom Sauce is so easy to make and will add variety to your dinner menu.
What are Baby Bellas?
Baby bella mushrooms are also known as cremini mushrooms – the names are interchangeable. The reason they are called baby bellas is because they are essentially portabella mushrooms that have not yet fully grown. These are great to use in sauce because they are a hearty mushroom with a full, savory flavor.
How do you clean mushrooms?
The method for cleaning mushrooms very much depends on the type of mushroom you are using to cook. With wild mushrooms, you want to be sure to wash well and dry thoroughly. However, for mushrooms such as portabellas or creminis, you really don’t want to wash them as you would vegetables because they will get water logged.
I recommend using a dry or a slightly wet paper towel and gently wipe the mushrooms. Wiping gently is key, so that you don’t remove pieces of the actual mushroom or mistakenly break them. You will see the residue comes off easily.
Grocery List for Baby Bella Mushroom Sauce
- 1 Vidalia Onion
- 1 Garlic Bulb
- 8 oz. Cremini Mushrooms (can get pre-sliced)
- Olive Oil
- 16.9 oz. Kettle & Fire Mushroom Chicken Bone Broth (Can also be found at Whole Foods or Amazon)
- Half and Half
- Dried Thyme
- Cornstarch
My Baby Bella Mushroom Sauce
I love a good tomato sauce because yes, I am Italian, but sometimes it is good to switch it up. There are a lot of mushroom sauces out there that can be too heavy for my liking, so while this Baby Bella Mushroom sauce has half and half in it, I prefer to make it a bit lighter with about a third of the amount of half and half than other similar recipes you may find.
I don’t eat meat, so the way I would use this is to go on my favorite pasta and top with parmesan cheese. However, you can use it on top of steak or chicken. I imagine it could be a nice to put over mashed potatoes as well. Actually that sounds delicious, and I am going to try that asap!
I hope you enjoy.
Baby Bella Mushroom Sauce
Equipment
- 1 Cutting Board
- 1 Slicing Knife
- 1 Sauté Pan
Ingredients
- 1 Vidalia Onion
- 4 Cloves Garlic
- 8 oz. Cremini Mushrooms
- 2 tbsp. Olive Oil
- 16.9 oz. Bone Broth Used Kettle & Fire Mushroom Chicken
- 1/3 cup Half and Half
- 1/4 tsp Dried Thyme
- 1 tbsp Cornstarch
- Salt and Pepper to taste
Instructions
- Rough chop Garlic
- Medium Dice Vidalia Onions
- Clean Mushrooms and cut into 1/2 inch slices
- Add Olive Oil to Sauté pan and turn to Medium heat
- Once warmed, add onions and garlic – Sauté until onions are translucent
- Add sliced Mushrooms, salt and pepper and cook down until they are lightly brown and softened
- Add Thyme and saute for a few minutes
- Add Kettle & Fire bone broth and Half & Half, turn to Medium/Low heat and let simmer for 10 minutes, stirring occasionally
- While simmering, mix Cornstarch and 2 tbsp. of water in a small bowl to create a thickener for the sauce
- Add 1/2 tbsp. of the Cornstarch mixture at a time, while stirring the sauce
- I would not add more than 2 tbsp. of the mixture but you can stop once you are happy with the thickness
- Add Salt and Pepper to taste (I usually add about 1/4 tsp. more of salt)
- Enjoy!
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