Vegan Mushroom Sauce Recipe
This creamy vegan mushroom sauce is quick and simple to make.The perfect topping for pasta recipes, on mashed potatoes or even as a vegan gravy. You could even have it drizzled over a warm slice of garlic bread with a dash of olive oil. A low calorie plant-based mushroom sauce recipe that can be made ahead of time for those with a busy lifestyle.
Equipment
- 1 Large Pan
- 1 Knife
- 1 Wooden Spoon
Ingredients
- 1/2 Red Onion
- 1 tablespoon Vegan Butter
- 300 grams Mushrooms
- 1 Pinch of Salt & Black Pepper
- 2 Cloves Garlic
- 1 teaspoon Mixed Herbs or fresh herbs
- 100 mls White Wine
- 100 mls Vegetable Broth
- 50 mls Coconut Milk or vegan cream/milk of your choice
- 1 tablespoon Cornstarch
- Squeeze of lemon juice
Instructions
- Start by dicing your onion and placing into a large pan on a medium-high heat, along with the vegan butter. Sweat the onions for at least 3 -5 minutes, or until the onions become clear.
- Then add in the sliced mushrooms along with the salt, and pepper. Cook until the mushrooms have released their juices and the pan starts to dry out.
- Add in the garlic and mixed herbs to the mushrooms and warm through for approximately 1 minute. Don't let the garlic burn.
- Then add in the wine while the pan is hot and simmer until most of the wine has cooked off.
- Add in the vegetable stock and cream/milk of your choice and simmer for around 5 minutes, or until the liquid has reduced by half.
- If you want your sauce to be thicker than it is now, combine the cornstarch with 1 tablespoon of water, mix and add to the pan a little at a time. The sauce will start to thicken up quickly so add as much as you like to get the consistency you want.
- Once you've added in the cornstarch, add the lemon juice and let it simmer for 1 minute. If the sauce is too thick, add in a little water to loosen it up.
- Finally, have a taste and season with salt and pepper.