Vegan Mushroom Sauce (Oilfree Creamy Mushroom Wine Sauce)
User Reviews
5
Vegan Mushroom Sauce (Oilfree Creamy Mushroom Wine Sauce)
Description
The vegan mushroom sauce starts by sautéing sliced mushrooms in either oil or vegetable broth until golden, maximizing their caramelized flavor. Garlic and onions are added briefly, followed by dried or fresh herbs including rosemary and thyme, seasoning with salt and pepper. White wine then deglazes the pan, adding acidity and depth. Mustard is incorporated to add subtle tang and complexity. Finally, non-dairy cream derived from blended cashews or silken tofu is stirred in to provide creamy texture without animal products.
This cooking process results in a creamy and herbaceous sauce rich in umami from mushrooms. The gentle simmer melds flavors while the optional reduction thickens the sauce to desired consistency. Variations include blending half broth and half cream or adding cornstarch for extra thickness. The sauce's smooth texture coats foods nicely and brings moisture and flavor to plant-based entrées.
Serve this mushroom sauce over cauliflower steaks, roasted or mashed vegetables, vegan meatloaf, grilled portobellos, or burgers for added moisture and richness. It complements a variety of main dishes that benefit from creamy plant-based sauces.
Store leftovers refrigerated up to four days. To adjust consistency after refrigeration, reheat gently and add vegetable broth if necessary. Experiment with vegan Worcestershire for taste variations.
Ingredients
- 1 tsp oil or 2 tbsp broth
- 10 oz mushrooms , thinly sliced
- 3 cloves garlic minced or crushed
- 2 tbsp onion finely chopped or shallots
- 1 tsp rosemary dried or 1-2 tbsp fresh; such as
- 1 tsp thyme dried or 1-2 tbsp fresh; such as
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1/2 cup white wine
- 1 tsp mustard condiment, or use 1/4 tsp ground mustard + 1/2 tsp vinegar
- 1 cup non-dairy cream 1/3 cup cashews blended with 1 cup water, or silken tofu cream (1/2 cup silken tofu blended with 1 cup water), or other non dairy cream or a thick nondairy milk such as oat milk
Instructions
- Heat oil or broth in a skillet over medium heat. Add the sliced mushrooms and Cook until golden. 5 o 8 mins.
- Add garlic and onion and cook for a minute. Add the herbs, salt and pepper and mix in.
- Add the wine and mix in and bring to a boil. Add mustard and mix in
- Add non dairy cream of choice and mix in. You can use half water and half non dairy cream for less creeamy mushroom sauce. Bring to a boil. Taste and adjust flavor. Adjust consistency with veggie broth if needed.
- Garnish with fresh herbs and serve over cauliflower steaks, roasted veggies, mashed veggies, veggie meatloafs or burgers, grilled portobello mushrooms etcStore: Refrigerate for upto 4 days.
Notes
- Use a mix of broth and non-dairy cream for a lighter sauce consistency if desired.
- To thicken, add 1 teaspoon cornstarch mixed with 2 tablespoons broth and cook until thickened.
- Vegan Worcestershire sauce can be added (about 2 teaspoons) for additional flavor depth.
- Store refrigerated leftovers up to 4 days and reheat gently, adjusting thickness with broth as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 9997 kcal
% Daily Value*
| Calories | 99.97kcal | 5% |
| Carbohydrates | 6.85g | 2% |
| Protein | 3.94g | 8% |
| Fat | 4.84g | 7% |
| Saturated Fat | 0.74g | 4% |
| Sodium | 166.13mg | 7% |
| Potassium | 308.91mg | 7% |
| Fiber | 1.06g | 4% |
| Sugar | 2.41g | 5% |
| Vitamin C | 2.56mg | 3% |
| Calcium | 9.75mg | 1% |
| Iron | 0.97mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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