Before having to cut grains, dairy, sugar, soy and some nightshades out of my diet (to prevent/help heal leaky gut, hormone issues and immune system issues) one of my favorite dishes to splurge on when eating out was ravioli’s with a creamy mushroom sauce. Since switching to a more Paleo based diet, it’s been a mini mission of mine to find ways of incorporating healthier versions of the foods I miss the most into our meal planning if possible. After having success with the creamy paleo cauliflower alfredo sauce I couldn’t wait to spin off of that recipe to create a creamy mushroom sauce! My family some days actually prefers this sauce more! Try it out for yourself and drop me an email (fillyourcupblog@gmail.com) if your family liked it as much as mine did <3

This creamy paleo mushroom sauce goes great over grilled chicken or steak and pasta

Ingredients:

  • 1 head of cauliflower
  • 12-15 medium to large fresh garlic cloves
  • 1 medium to large yellow onion
  • 1/4 – 1/3 cup butter (from local grass-fed cows if possible for best taste)
  • Sliced white button mushrooms or portabella mushrooms  (6-8 ounces)
  • Salt and Pepper to taste

Directions:

  1. Place 1 head of cut up (large chunks) cauliflower in a large pot and cover with water. Bring to a boil and cover. Reduce heat slightly, keeping a slow rolling boil. Check periodically until soft (easily pierced with a knife). Then remove cauliflower pieces and place into Vitamix Blender (any large blender should work but Vitamix Blenders give the smoothest/creamiest consistency). Save 2-3 cups of the water used to boil the cauliflower for later.
  2. Roughly slice 1 yellow onion. Mince the 12-15 medium to large fresh garlic cloves. Roughly chop your 6-8 ounces of mushrooms.
  3. Add the 1 sliced yellow onion and 6-8 ounces of chopped mushrooms to 1/4 – 1/3 cup butter (from local grass-fed cows if possible for best taste) in a skillet over low to medium heat. Cook, stirring periodically until onions begin to become translucent. Then add the minced garlic and cook for another 1-2 minutes (no longer or the garlic can be overcooked and the sauce won’t taste as yummy!)
  4. Pour the onion/mushroom/garlic/butter mix from the skillet into the Vitamix as well. Add 1 1/2 cups of the water saved from step 1. Add salt and pepper to taste. We sometimes add spices to taste (dried oregano, basil etc). Blend well.
  5. You may continue to add the water saved from step one if a thinner consistency is desired.
  6. Your done! Your sauce is ready! This sauce tastes fantastic over grilled chicken or steak and pasta or zucchini noodles!
  7. For an even healthier Paleo pasta option, try out these noodles that my family loves! We live north of Pittsburgh, Pa and these are found at our Giant Eagles…

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