GAPS Mushroom Sauce Recipe: Quick & Easy to Make

Learn how to make this delicious and super easy GAPS mushroom sauce recipe without cream. It makes a great addition to chicken and beef dishes and can be made in bulk and stored in the freezer for later.

Fresh mushrooms are simmered with chicken broth, onions, and garlic, then blended with butter to create a delicious sauce.

This Mushroom Sauce Goes on Everything!

This simple homemade mushroom sauce is so versatile and one of the easiest ways to take your meal to the next level. It goes perfectly with so many dishes, steak, beef pot roast, meatballs, and roast chicken; and brings a savory depth of flavor to your dish.

What Type of Mushrooms to Use?

In this recipe, I use field mushrooms but there are lots of different mushrooms you could use; including button, baby bella, swiss brown, or portobello mushrooms to name a few.

Cooking Tips for GAPS Easy Mushroom Sauce

The best way to achieve a silky sauce with no lumps is to blend well with an immersion blender. 

For a quick way to jazz up leftovers, make this simple sauce in bulk in a large pot and freeze in small portions.

It’s so easy to make with just a few simple ingredients and is packed full of health benefits to support gut health. It’s gluten-free, grain-free, and low carb and sure to be a crowd-pleaser at your dinner table tonight.

Health Benefits of GAPS Mushroom Sauce

This mushroom sauce recipe is full of goodness for boosting your gut health. It contains meat stock and animal fats, both essential foods in all stages of the GAPS diet; and let’s not forget the nutritional benefits of mushrooms too!

Mushrooms contain B vitamins, potassium, and selenium, amounts varying between varieties. Selenium is important as it helps with liver enzyme function and can also improve immune response to infection by stimulating the production of T-cells.

Meat Stock contains gelatin and collagen which provide building blocks to support the repair of your gut lining and promote better digestion and nutrient absorption. Think of meat stock as the glue that seals up your intestinal lining. And this is why meat stock is a foundational food in all stages of the GAPS Diet. For more gut healing benefits of meat stock check out my meat stock vs bone broth post.

Animal fats such as butter are a natural source of butyric acid, a short-chain fatty acid that helps to maintain the integrity of the gut lining, healthy and sealed. Butter and ghee are also sources of conjugated linoleic acid (CLA), a fatty acid known for its anti-inflammatory properties.

Are you struggling to up your intake of fats? Sauces like this mushroom sauce recipe are an easy way to consume more animal fats in a delicious way of supporting your gut health.

Here are some tips to give your mushroom sauce an extra boost of nourishment:

• Choose organic ingredients to avoid pesticides and other chemicals used in conventional farming practices.
• Use filtered water in your meat stock
• Use meaty bones to make your meat stock. More on meaty bones in this post.

Ingredients

2 cups sliced mushrooms

3 cloves of garlic diced

1 medium brown onion diced

1 cup of meat stock (chicken or beef)

¼ tsp sea salt

Black pepper to taste

60g butter or ghee

Tools you may need

• Knife and chopping board
• Small saucepan with lid
• Measuring cups and spoons
• Immersion blender

How to make GAPS Mushroom Sauce

Step 1: Slice the mushrooms, garlic, and onion and add to a saucepan.

Step 2: Add the meat stock and bring to a boil using high heat.

Step 3: Reduce to low heat then simmer for 5-10 mins. Or until the mushrooms are tender and the onions are translucent.

Step 4: Add salt, pepper and butter.

Step 5: Allow to cool slightly while the butter melts.

Step 6: Blend using an immersion blender until smooth (or cool longer and use a blender).

Serve over chicken, beef steaks, or pork chops. It also makes a great dipping sauce!

How to store

Store in an airtight container in the fridge for 3-4 days or freeze for up to 3 months.

Variations & Substitutions

Creamy sauce. Add 2-3 tbsp cultured cream or sour cream before blending to make it a creamy mushroom sauce.

Use dried mushrooms. Rehydrate the mushrooms in hot water for 20 minutes to overnight, then drain.

Dairy-free. Substitute butter with an animal fat such as tallow.

Slow cooker while making meat stock.

1. Add meaty beef or chicken bones to your slow cooker and cover with water. Add salt, pepper, onions, garlic and mushrooms.
2. Cook on low for 8 hours.
3. Remove meaty bones from the slow cooker, then shred meat and set aside.
4. Blend what is left in the slow cooker using an immersion blender.
5. Add salt and pepper to taste and serve over shredded meat.

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