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Mushroom Sauce

Read Reviews (54)

"A rich mushroom sauce perfect for lasagna." — Karen

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Original recipe makes 8 Servings Change Servings

1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup red bell pepper, chopped
1 1/2 cups fresh sliced mushrooms

4 tablespoons butter
1 (10.75 ounce) can condensed cream of chicken soup
1/3 cup milk

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Directions

In a sauce pan over medium heat cook the onions, green pepper, red pepper, mushrooms and butter until mushrooms are tender. Stir in the cream of chicken sup and milk. Cook until smooth.

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Reviews More Reviews

Most Helpful Positive Review

Nov 17, 2004

I made this recipe, but I added two cloves of garlic to the butter at the beginning and added two sliced chicken breasts. I served it over bow tie pasta and it was wonderful!

—BELLITAROSITA

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Most Helpful Critical Review

Feb 09, 2013

I have never given a bad review since I usually figure it's just a difference in taste buds rather than a bad recipe...having said that, this was gross. The only change I made was to add garlic to my saute. I like all the ingredients in the recipe, and I like the idea of it but it really didn't work. It just tasted like cream of chicken soup with some vege, which makes sense since that is what it is. Oh well, you win some you lose some. Thank you for the idea anyway. Back to the drawing board.

—janie vw

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77 Ratings

Oct 31, 2002

Great sauce Karen,served over noodles and added 1/4 cup Marsala wine. Makes nice rich restaurant qaulity sauce.Tom A.

—TOM ALBRIGHT

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Mar 13, 2006

Yum! Just finished eating this, lol and I'm stuffed. This sauce was great! I added some thin sliced chicken breasts which I sauteed in butter and garlic to the sauce after it was done and it was excellent!

—Mel

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Nov 14, 2002

SUPER!!! After I made it this way, I then made it again by omitting the peppers then adding worchester sauce and sour cream for a suoup, and gravy over rice. YUMMY!!

—KIMMO_G

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May 07, 2008

If you are wondering what to make tonight, Make this!!! I used some of the previous reviews and made some minor changes to my tastes, but MMMmmm.

—F_Gory

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Apr 23, 2003

This is a quick and easy sauce to make for a weeknight (or Friday night) supper. I added loads of shitake mushrooms (they're less than $1 a pound here in Japan!) and some green beans and doubled the entire recipe so I could freeze some leftovers. To make it a bit more healthful, I skipped the butter and made it in olive oil -- the canned soups contain plenty of cream and fat for this sauce. I like peppy sauces so I added two cloves of garlic. Went nicely served over bowtie pasta.

—TOKYO KAREN

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Sep 23, 2002

I made this sauce and used it as a dipping sauce for steak and chicken fondue. We had company and it was very well received by everyone. I followed another person's advice and added about 1/4 c. marsala wine.

—KZJNK

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Nutrition

Calories
102 kcal
5%

Carbohydrates
5.6 g
2%

Cholesterol
19 mg
6%

Fat
8.3 g
13%

Fiber
0.6 g
3%

Protein
2 g
4%

Sodium
296 mg
12%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Mushroom Sauce

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 102
Calories from Fat: 74

% Daily Value *
Total Fat 8.3g 13 %
Saturated Fat 4.4g 22 %
Cholesterol 19mg 6 %
Sodium 296mg 12 %
Potassium 128mg 4 %
Total Carbohydrates 5.6g 2 %
Dietary Fiber 0.6g 3 %
Protein 2g 4 %
Sugars 1.9g
Vitamin A 12 %
Vitamin C 34 %
Calcium 3 %
Iron 6 %
Thiamin 4 %
Niacin 9 %
Vitamin B6 5 %
Magnesium 3 %
Folate 6 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.