Easy Mushroom Sauce
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Pin RecipeIngredients
2 large Portobello mushrooms, sliced thinly- 1 White onion, diced and sautéed [optional-some people do not like to use onion in this]
- 1 large clove garlic, crushed
- 1 Splash Tamari sauce for savoury flavour
- 1 TBS All Purpose flour or Gluten Free flour
- 1 Teaspoon vegan vegetable stock powder
- White pepper
- 300mls unsweetened non-dairy milk
- 1 TBS chopped fresh parsley
- 1 TBSP nutritional yeast flakes [optional]
Instructions
- Add a splash of stock into your pan
- Lightly saute onions and crushed garlic until golden and glassy
- Add the sliced mushrooms
- Add 1 teaspoon stock powder and stir to caramelise
- Add 1 splash tamari sauce for additional savoury flavour
- Cook until the mushrooms are done, about 7-8 minutes on medium heat
- Add some white pepper and stir
- Now scoop out the mushroom mix and set aside
- Add the flour and some stock, stir around until a light golden colour. Do not burn it! Keep adding a little stock or water
- Slowly trickle in the non-dairy milk, whisking all times to prevent clumps
- Add mushroom mix including the juices that accumulated on the bottom of the bowl
- Stir to combine and cook for another 2 minutes to allow sauce to thicken
- No add the parsley and yeast flakes. Stir and serve over pasta, rice, vegetables or on toast…