Mushroom & Herb Sauce 

Hellooooo there, lovelies! I was really inspired by this Mushroom & Gnocchi dish I got at Antico Posto and I really wanted to recreate it! It had mushroom, EVOO and sage. It was warm and comforting. Oh, and of course I had to add lemon. 🍋


1/4th a Cup is a Serving | 8 Servings | 34 Calories


⸙ 8 Ounces of Button Mushrooms

⸙ 1/3 a Cup of Frozen Onions

⸙ 1 Tablespoon Capers

⸙ 1 Tablespoon EVOO

⸙ 1 Tablespoon Grassfed Butter

⸙ 1 /3 Cup Lemon Juice

⸙ 1 Cup of Water

⸙ 2 Gloves of Garliic

⸙ Sage, Thyme, Rosemary, Basil, and Black Pepper


⸙ Slice Mushrooms and place into the skillet. Make sure to chop them in large pieces as mushrooms sink quite a bit.

⸙ Add in the remainder of the ingredients.

⸙ Let it cook down on medium heat for around 8 minutes.

⸙ Serve on top of gnocchis, baked chicken spaghetti, or anything else you’d like.


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