Creamy White Wine Mushroom Sauce
This sauce is rich, creamy, delicious and versatile… enjoy with your Christmas dinner, a Sunday roast, pasta, sausage and mash, chickless fillets, vegan steaks or whenever you fancy!
Photograph by Rebel Recipes
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Preparation time
5 min
Cook time
20 min
Total time
25
Servings
4
Ingredients
- 1 tsp vegan butter (Naturli is our favourite)
- 1 onion, finely chopped
- 250g/9 oz mushrooms, sliced
- ½ tsp salt
- ¼ tsp black pepper
- 1 clove garlic, finely chopped
- 150ml/⅔ cup vegan dry white wine
- 150ml/¾ cup vegan cream
- 1 tsp lemon juice
- 1 tsp syrup (eg maple or agave) or brown sugar (optional)
- 1 tbsp flat leaf parsley, finely chopped
Instructions
- Fry the onion in the vegan butter until soft.
- Add the mushrooms, salt and pepper and cook until soft but they haven’t released their juices.
- Add the garlic and fry for a further 2 minutes.
- 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 vegan cream, lemon juice and syrup and heat for a further couple of minutes or until reduced down to your desired consistency.
- Top with the fresh parsley.
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