In our quest to have less of an impact to the environment, animals, and to feel better about our food choices, we've been making some real awesome discoveries.... this Mushroom sauce is probably our FAVOURITE thing yet!!
What You'll Need
2 Tbsp. vegan butter
12 ounces of mushrooms (shiitake, Portobello, cremini etc)
1 clove garlic, minced
1 Tbsp. flour
1 1/4 cups unsweetened milk (Cashew, soy, almond milk)
1 Tbsp. chopped parsley
Juice of 1/2 lemon (1 tbsp if you don't have fresh lemons)
Sea salt Himalayan (to taste)
Fresh cracked black pepper (to taste)
How to Make It
Melt one tbsp. of margarine in a sauce pan over medium heat.
Add mushrooms and garlic, sauté the mushroom and garlic until soft (about 4 - 5 minutes)
Remove the mushrooms and garlic from the pan and set them aside.
Over medium heat in the same pan (don’t rinse it, you’ll want the flavour!) melt the second tablespoon of margarine. Stir in the flour to form a paste and cook for about 1 minute.
Gradually stir in milk and whisk the mixture together until smooth.
Add the mushrooms, parsley, lemon juice, sea salt or Himalayan salt, and pepper and cook for 1 to 2 minutes.
The sauce will begin to thicken. If it doesn't, turn up the heat or add a bit more flour.
Pour your fresh mushroom cream sauce over warm cooked pasta or noodles, garnish with a touch of additional fresh chopped parsley (if desired), and serve immediately.
Enjoy! We've paired this with wild rice (pic to the left), and added peas to make it more hearty (top picture)... you can use it for pretty much anything you need a sauce on! (Burgers, pasta etc)