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AuthorAditiCategory, DifficultyBeginner

An extremely delicious creamy mushroom sauce without any dairy. Perfect over chicken, fish or pasta.

Yields2 Servings
Prep Time5 minsCook Time10 minsTotal Time15 mins

 200 g mushroom (sliced)
 1 tsp olive oil
 ½ tsp butter
 ¼ onion (finely diced)
 3 garlic cloves (finely diced)
 ¼ tsp chilli flakes
 ½ tsp fresh thyme
 ¼ cup white wine (optional)
 1 cup hot water
 ½ stock cube (any kind)
 cracked black pepper to taste

1

Warm the olive oil with butter in a saucepan over a medium heat. Throw in the onions, garlic and chilli flakes.

2

Once the onions have browned, add in the thyme and mushrooms. Make sure that you do not add salt at this stage. Fry the mushrooms till you get a lovely deep brown colour.

3

OPTIONAL - Pour in the white wine and wait till the alcohol bubbles away and it becomes a sticky syrup.

4

While the white wine is cooking away, dissolve the stock cube in a cup of hot water. Pour the stock liquid into the mushrooms and simmer for a few minutes.

5

Remove around 2 tablespoons of the mushrooms along with some of the liquid into a blender. Blend till a smooth paste is formed.

6

Pour the blended mushrooms back into the sauce. Simmer for another minute or two till the sauce slightly thickens. Taste for salt and add if required along with pepper. Your sauce is now ready!

Ingredients

 200 g mushroom (sliced)
 1 tsp olive oil
 ½ tsp butter
 ¼ onion (finely diced)
 3 garlic cloves (finely diced)
 ¼ tsp chilli flakes
 ½ tsp fresh thyme
 ¼ cup white wine (optional)
 1 cup hot water
 ½ stock cube (any kind)
 cracked black pepper to taste

Directions

1

Warm the olive oil with butter in a saucepan over a medium heat. Throw in the onions, garlic and chilli flakes.

2

Once the onions have browned, add in the thyme and mushrooms. Make sure that you do not add salt at this stage. Fry the mushrooms till you get a lovely deep brown colour.

3

OPTIONAL - Pour in the white wine and wait till the alcohol bubbles away and it becomes a sticky syrup.

4

While the white wine is cooking away, dissolve the stock cube in a cup of hot water. Pour the stock liquid into the mushrooms and simmer for a few minutes.

5

Remove around 2 tablespoons of the mushrooms along with some of the liquid into a blender. Blend till a smooth paste is formed.

6

Pour the blended mushrooms back into the sauce. Simmer for another minute or two till the sauce slightly thickens. Taste for salt and add if required along with pepper. Your sauce is now ready!

Dairy Free Creamy Mushroom Sauce
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2 Comments

  1. Shayana Reddy August 29, 2019 at 2:27 am

    I love mushrooms , I can hve them in any form ! This sauce came out very well and I didn’t even use white wine , which I will next time I make it … I served it with/on grilled chicken breast … was superb ! Thanks A

    Reply
    1. Aditi August 29, 2019 at 6:29 am

      Great to hear..:) Thank you so much for the positive feedback!

      Reply

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