Mushroom Sauce


  • 2 tbsp Olive Oil
  • 6 oz Shallots, chopped
  • 16 oz Onion, chopped
  • 2 cups Chicken Broth, low sodium
  • 1½ tbsp Dijon Mustard
  • 1 cup Fresh Parsley, chopped, divided
  • 24 oz Mushrooms, sliced


In a large skillet with cover, heat 1 tablespoon olive oil and sauté protein of your choice, seasoned with salt and pepper for browning both sides. (Add ½ t. olive oil to your MFP build if you follow these directions.). Move to plate and cover with foil. Add remaining 1 tablespoon oil to pan, adding shallots and onions to the pan with sprinkle of salt, sautéing until translucent, about 5 minutes. Add the broth to deglaze the pan, stir in the mustard, half the parsley, then add mushrooms. Sauté another 5 minutes, or until mushrooms are soft. Season with salt and pepper to taste. Nestle protein into sauce to finish cooking and heat through. Top with remaining parsley. Alternatively, cook protein of choice however you choose, and adjust fat as needed, perhaps using parmesan cheese to top.


Want to add to MFP? Search MGL Mushroom Sauce (Pick Your Protein and SGC) in the food database. Inspired by Skinny Taste

Recommendations from Mama G

To hit the MGL template, Mama G suggests adding appropriate amount of lean protein and fat, and serving with boiled potatoes mashed with garlic, chicken broth, s/p, or roasted baby potatoes.


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