Description
A delicious and creamy mushroom sauce perfect for pasta or mashed potatoes.
Ingredients
Scale
- 2 cups fresh mushrooms (button and cremini), sliced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 2 tbsp vegan Worcestershire sauce
- ¼ cup all-purpose flour (or gluten-free flour)
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tsp dried thyme
Instructions
- Heat olive oil in a large skillet over medium heat. Sauté the chopped onions and minced garlic until translucent.
- Add sliced mushrooms and cook until golden brown, about 8 minutes.
- Sprinkle flour over the mushroom mixture, stirring well. Gradually pour in vegetable broth while stirring continuously to avoid lumps.
- Stir in coconut milk, Worcestershire sauce, thyme, salt, and pepper. Simmer gently for about 7 minutes until thickened.
- Serve over your favorite dishes like mashed potatoes or pasta.
Notes
- This sauce can be made gluten-free by using gluten-free flour.
- Adjust seasoning to taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Sauces
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg