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Are you looking for a quick and easy recipe to make a vegan mushroom sauce? Then you're in the right place! This sauce is super quick to make, requires less than 10 ingredients, and is absolutely delicious!
You can pair this sauce with your favorite pasta, risotto, chickpea cutlets or oat schnitzels, in any case you can be sure it will be a hit.
Before you get into the kitchen to prepare this recipe, I recommend you read this blog-post carefully to learn how to substitute certain ingredients and to understand each step of the recipe thoroughly.
Ingreidents
To make this recipe you only need 8 ingredients, many of which I'm sure you probably already have in your kitchen. Let's see now what you need to make this sauce:
- vegan cream
- mushrooms (portobello, porcini, chanterelle or morels)
- onion
- garlic
- vegan butter or olive oil
- vegetable stock
- marsala or white wine (optional)
- starch
- parsley
Mushrooms
You can use any mushrooms you like to make this mushroom sauce. I particularly recommend using champignons, porcini, chanterelle or morels.
Every mushroom has a slightly different taste but the result will be delicious anyway.
You can use either fresh or dried mushrooms, in which case soak the mushrooms in a little warm water. Once the mushrooms have rehydrated, squeeze them out and follow the recipe as described below. Use the water you used to rehydrate the mushrooms to make the vegetable stock.
Vegan Cream
One of the main ingredients for making this vegan mushroom sauce is vegetable cream. In case you can't find it, I recommend blending 80 g of cashews with 250 ml of water until you get a lump-free mixture that you can use instead of vegetable cream.
Step 1: Sauté onion and garlic
We start making the sauce by heating the butter butter in a skillet over medium high heat. Once melted we add onion and garlic and cook them until soft.
Once soft we can go on to the next step.
Step 2: Stir in mushrooms
Once the onion and garlic are soft and fragrant we can add in the sliced mushrooms and cook them until golden brown.
Then we add in the marsala or white wine and we let the sauce simmer until the wine has completely evaporated.
Step 3: Pour in cream
Next we can pour in the vegetable stock and starch (previously dissolved in little water) a let the sauce simmer for 2 more minutes.
Finally we add in plant-basted cream, adjust salt and pepper and allow the sauce to cook for another 2-3 minutes until thick and creamy.
Before serving we can top the sauce with chopped parsley and more freshly ground black pepper.
How to store the sauce
If you have any left over sauce don't throw it away. You can place it in an air-tight container and store it in the fridge for up to 3-4 days.
You can also freeze the sauce if you prefer. To do so, place the sauce in an air-tight container and set it in the freezer. Allow it to thaw in the fridge over night before reheating it.
How to reheat
If you want to reheat the sauce, place it in a saucepan, add a dash of unsweetened soy milk and reheat over medium heat until warm.
More recipes you may like:
- Sesame crusted Mushroom Pie
- Vegan Chickpea Nuggets
- The Ultimate Vegan Wellington
- Vegan Chickpea Cutlets
If you try this potato tart….
Please let me know! Leave a comment, rate the recipe and don't forget to tag a photo with #carlocao or #vegaliciously on Instagram or Tiktok.
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Ingredients
- 50 g vegan butter ((1¾ oz))
- 1 small onion
- 1 garlic clove
- 400 g mushrooms sliced ((14 oz))
- 100 ml marsala or white wine optional (⅖ cup))
- 150 ml vegetable stock ((⅗ oz))
- 2 tsp starch dissolved in little cold water
- 300 ml vegan cream (1⅕ cup))
- salt and pepper to taste
- parsley chopped
Instructions
- Heat butter in a skillet over medium heat. Add in onion and garlic and cook until soft.
- Stir in mushooms and cook until golden brown.
- Pour in marsala and cook until evaporated.
- Add in vegetable stock and starch and cook for another 2 minutes.
- Pour in cream, adjust sale and pepper and top with parsley.
- Serve right away with pasta, risotto, vegan meat etc.
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