Creamy Mushroom Sauce


Let’s face it, a good sauce can turn an ordinary meal into an extraordinary one.  What follows is one of my favorite sauce recipes.  You can use this over steak.  You can spoon this over egg noodles or a baked potato.  The possibilities are endless and delicious.

Creamy Mushroom Sauce


  • One carton of large white mushrooms, thinly sliced
  • 1/2 teaspoon Crescendo Porini & Tartufi spice blend (available at Vom Fass)
  • 3 tablespoons herb garlic oil
  • 2 tablespoons Vinagre Viejo de Montilla
  • 1/2 teaspoon Crescendo Celery Salt
  • 1/3 cup sour cream (or Tofutti Sour Cream if you can't have dairy)


  • Heat the herb garlic oil in a non-stick pan until it glistens.
  • Add the mushrooms and spice blend.
  • When the mushrooms are brown around the edges, add the Vinagre Viejo de Montilla (wonderful aged Spanish wine vinegar) and let it reduce for about a minute.
  • Remove from heat and place in a separate bowl.
  • Mix in the Celery Salt and sour cream.
  • Enjoy!



About Author

Never one to shy away from trying something new, Kim Weiss shares her love of cooking and her taste for experimentation with us each week in The Creative Kitchen. Weiss was born into a family of cooks. Her father was a gourmet. Her aunts could collectively cook circles around anyone, and her grandmother, she claims, “was the best southern cook God put on the face of this earth.” Weiss began cooking for her family and friends at age 10 and hasn’t stopped. While formally schooled as a lawyer and not as a chef, she applies the same kind of creativity to cooking that she once put into crafting a legal argument. Weiss is also the owner of Vom Fass, a store selling gourmet culinary condiments, fruit vinegars, exquisite oils, selected wines and spirits.

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