Name: Easy Mushroom Sauce
Ingredients: 2 Large Portobello mushrooms, sliced thinly; 1 White onion, diced and sautéed; 1 Large clove garlic, crushed; 1 Splash Tamari sauce for savoury flavour; 1 tbsp All Purpose flour or Gluten Free flour; 1 tsp Vegan vegetable stock powder; White pepper; 300 ml Unsweetened non-dairy milk; 1 tbsp Chopped fresh parsley; 1 tbsp Nutritional yeast flakes

CategorySauce

Yields1 Serving

Ingredients:

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 tbsp All Purpose flour or Gluten Free flour

1 tsp Vegan vegetable stock powder

White pepper

300 ml Unsweetened non-dairy milk

1 tbsp Chopped fresh parsley

1 tbsp Nutritional yeast flakes [optional]

Directions:

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...

Ingredients