Mushroom & Edamame Sauce

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Submitted by

From the Chef

Michael J. Garahan, CEC

“Inspired by my client who loves mushrooms and pasta and avoids cream base sauces.”


1/4 C Olive Oil
10 Shitake Mushrooms-sliced
10 Baby Bella Mushrooms-sliced
Sea Salt to taste
Black Pepper to taste
1/2 C Sherry Wine
1 Qt. Vegetable Stock
1 T. Tomato Paste
1 Head Garlic-Roasted
1 T. Fresh Thyme Leaf
1 C. Edamame
1 T. cornstarch


1-Roast Garlic
2-Heat Olive Oil
3-Add Mushrooms,season with S&P-cook 3 minutes
4-Add Roasted Garlic,add Tomato Paste, add Thyme Leaf-cook 2 minutes to bring out flavor
5-Add Sherry and reduce till sec
6-Add Vegetable Stock and Edamame bring to boil, then simmer 20 minutes-Adjust Seasoning
7-Lia with Cornstarch if necessary

I served this with Rigatoni topped with King Crab


4 Servings


Sauce/Dressing/Rub, Vegetarian

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Association of Nutrition & Foodservice Professionals