Halal Mushroom Sauce: Rich & Low-Fat Versatile Sauce

Halal Twist by Hasan

This rich and flavorful halal mushroom sauce is low in fat and goes great with chicken, pasta, or baked potatoes. A versatile sauce that’s ready in just 35 minutes!

Serves 7 serving(s) Time 35mins Status Halal with Notes

Why This Recipe is Halal

Primarily vegetarian ingredients make this naturally halal-friendly.
Uses halal chicken broth (ensure it’s certified halal).
No pork or pork by-products included.
Alcohol-free version substitutes sherry with additional broth.

A Closer Look at the Ingredients

Small swaps make a big difference. Here’s what to look for when you shop.

Sherry

What to watch for: Original recipe includes dry sherry which contains alcohol.

The halal solution: Substitute with additional chicken broth or non-alcoholic white grape juice.

Find halal chicken broth on Amazon →

Ingredient-by-Ingredient Halal Audit

Ingredient	Status	Note
fresh mushrooms	halal	Vegetable
garlic cloves	halal	Vegetable
margarine	halal	Check for halal certification
chicken broth	halal	Must be halal-certified
dried rosemary	halal	Herb
dried thyme	halal	Herb
dry sherry	haram	Contains alcohol
teriyaki sauce	questionable	Check for alcohol content
hot pepper sauce	halal	Check ingredients
nonfat dry milk powder	halal	Dairy
cornstarch	halal	Vegetable starch
nonfat milk	halal	Dairy
parmesan cheese	questionable	Check for animal rennet
spicy brown mustard	halal	Check ingredients
dried oregano	halal	Herb
salt and black pepper	halal	Spices

What You’ll Need

1 lb fresh mushrooms
3-4 garlic cloves
2 tablespoons margarine
2 1/2 cups chicken broth (halal-certified)
1/2 teaspoon dried rosemary
1/4 teaspoon dried thyme
1/4 cup additional chicken broth (to replace sherry)
1 tablespoon teriyaki sauce (alcohol-free)
1/8 teaspoon hot pepper sauce
3 tablespoons nonfat dry milk powder
2 tablespoons cornstarch
2 cups nonfat milk
3 tablespoons halal parmesan cheese
1 1/2 teaspoons spicy brown mustard
1/2 teaspoon dried oregano
to taste salt and black pepper

Let’s Cook

In large non-stick skillet, sauté mushrooms and garlic in margarine until tender.
Add 1 1/4 cup broth, rosemary, and thyme.
Bring to boil.
Cook until reduced by two-thirds.
Add 2/3 cup broth, additional broth (instead of sherry), teriyaki, and hot pepper sauce.
Cook and stir over high heat until mixture is reduced by two-thirds.
Add remaining broth, reduce heat, and simmer 5 minutes.
In bowl, combine milk powder and cornstarch.
Gradually stir in milk until well blended.
Stir milk mixture into sauce.
Bring to boil.
Cook and stir for 2 minutes, or until thickened.
Reduce heat, add cheese, mustard, and oregano.
Stir until cheese is melted.
For vegetarian version, use vegetable broth instead of chicken broth.

Halal Mushroom Sauce in a serving bowl - low-fat vegetarian recipe — Halal Mushroom Sauce in a serving bowl – low-fat vegetarian recipe

Nutrition, Per Serving

153.4Calories

7gProtein

29gCarbs

22gFat

17gFiber

6gSugar

4mgSodium

Notes From My Kitchen

For extra flavor, try using a mix of different mushroom varieties.
Make sure all your broth is halal-certified for complete peace of mind.
This sauce freezes well – make a double batch and store portions for quick meals.