Creamy White Wine Mushroom Sauce

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!

Easy recipeEasy Gluten free Wheat free Freezable recipe
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Preparation time

Cook time

Total time

25

Servings

4

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

Instructions

  1. Fry the onion until soft.
  2. Add the garlic and fry for a further minute.
  3. Add the mushrooms and cook until soft but they haven’t released their juices.
  4. Pour the white wine into the pan, bring to the boil and then simmer down until the liquid has reduced by half.
  5. Stir through the creme fraiche or vegan cream and heat for a further couple of minutes.
  6. Add the salt and pepper to your taste then top with the fresh parsley.

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