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Creamy Mushroom Sauce (Gluten-Free, Vegan)

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Description

This mushroom sauce is rich, comforting, and incredibly versatile. It pairs beautifully with beef, pork, chicken, or turkey, and it’s just as delicious spooned over root vegetables or cauliflower purée. You can even use it as a gluten-free pasta sauce. Creamy and full of flavor, it’s a wholesome alternative to store-bought brown sauces and makes a wonderful stand-in for gravy.

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 2 shallots, finely chopped
  • 200 grams (1/2 lb) brown cremini mushrooms, sliced
  • 4 garlic cloves, finely chopped
  • a few sprigs of fresh thyme (use the leaves)
  • 8-10 leaves fresh sage, chopped
  • 1/4 teaspoon salt (add gradually and taste, especially if the stock is also salty)
  • 1/8 teaspoon pepper
  • 1/4 teaspoon allspice
  • 1/4 teaspoon black garlic powder or granulated (you can skip if not available)
  • 2 tablespoons coconut cream
  • 1 cup vegetable stock (chicken stock or bone broth can be used), plus 1/4 cup
  • Optional: 1/2 teaspoon balsamic vinegar

Instructions

  1. Heat the olive oil in a skillet and add the shallots. Sautee on medium heat until translucent and fragrant. 
  2. Add the mushrooms, garlic, herbs, and spices and sautee, stirring from time to time, until the mushrooms soften and start browning.
  3. Add the coconut cream, combine and cook for about 30 seconds.
  4. Now start adding the vegetable stock, bring to a boil, then turn the heat to low and cook for about 5 minutes, or until some of the liquid evaporates. Taste and adjust if anything else is needed. 
  5. Save a few mushroom slices for garnish and texture, and blend the sauce until creamy. Put the cream back into the skillet, add the remaining 1/4 cup of stock to the blender, and blend. This way, no sauce will get stuck to the blender. Add the content to the skillet, and cook on low heat for a few minutes. Add the balsamic vinegar. If you prefer a thinner consistency, you can add more stock.
  6. Garnish with the saved mushroom slices and fresh thyme leaves. Serve immediately or store in a jar in the refrigerator for up to 2 days. Can also be frozen. 

Notes

This sauce goes well with meat, pork, chicken, or turkey but can also be used as a puree topper or as a pasta sauce. I sometimes use it as a dipping sauce for my gluten-free sourdough bread. 😊

Find it online: https://creativeinmykitchen.com/creamy-mushroom-sauce-gluten-free-vegan/