Creamy White Wine Mushroom Sauce

This sauce is rich, creamy, delicious and versatile... enjoy with a roast dinner, pasta, sausage and mash, chickless fillets, vegan steaks or whenever you fancy!
Ingredients:
- 1 tsp vegan butter (Naturli is our favourite)
- 1 onion, finely chopped
- 1 clove garlic, finely chopped
- 250g mushrooms, sliced
- 150ml vegan dry white wine
- 1 tsp lemon juice
- 1 tsp syrup (eg maple or agave) or brown sugar (optional)
- 150ml Oatly Creme Fraiche or vegan double cream (eg Elmlea), whipped (you can also use single cream but the sauce won't be as thick)
- 1 tbsp flat leaf parsley, finely chopped
- Salt and pepper
Method:
- Fry the onion until soft.
- Add the garlic and fry for a further minute.
- Add the mushrooms and cook until soft but they haven't released their juices.
- Pour the white wine into the pan, bring to the boil and then simmer down until the liquid has reduced by half.
- Stir through the creme fraiche or vegan cream and heat for a further couple of minutes.
- Add the salt and pepper to your taste then top with the fresh parsley.
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