Dairy free mushroom sauce
Very easy to make the dairy free creamy mushroom sauce is both lactose and gluten free.
Very versatile it tastes great with
- Chicken breast or pork chops
- Blended with pasta
- Or on top of jacket or roast potatoes.
For example the picture shows the dairy free creamy mushroom sauce on top of chicken coujons and roast potatoes (served with spinach a la creme)
How to make dairy free mushroom sauce
Ingredients:
- 250 g chopped mushrooms
- 1 onion – cut into small pieces,
- 4 garlic cloves,
- 150 ml white wine,
- 220 ml Coconut double cream or Oatly whippable cream,
- 1 tbsp chopped rosemary
- 1 tbsp chopped thyme
- 1 tbsp Dijon mustard
- 1 tbsp Soft brown sugar
- 25 g Flora plant butter
- Salt & pepper to taste,
Equipment
- Large frying pan,
- Chef’s knife
Instructions
- Prepare the ingredients by cutting the onion, garlic, rosemary, thyme and mushrooms into small bits.
- Add the plant butter into a frying pan and then add the onion. Cook for 1 to 2 minutes to soften the onion.
- Then add the garlic and mushrooms and cook for 3 to 4 minutes until the mushrooms have softened.
- Pour in the white wine, brown sugar, rosemary and thyme. Cook until the wine has reduced by about half.
- Then add the Dijon mustard and coconut double cream (or Oatley whippable cream) and cook on a low heat until the sauce has thickened. Taste and add salt and pepper if required.
How to use dairy free creamy mushroom sauce
Because of the flavour it’s a very versatile sauce. Great on meats like chicken & pork. As well as lovely with roast potatoes or in jacket potatoes.
Alternatively you can simply blend it in pasta for a quick & easy meal.
Coconut Double cream or Oat based cream?
Personally I prefer the taste of coconut double cream, which is dairy free, soya free and low in sugar. However it does tend to be quite difficult to find in shops.
The alternative is to use whippable creamy oat – which is quite easy to find in shops. It is great to use as an alternative to ‘normal’ dairy based cream and tastes just as good.
.
Dairy free mushroom sauce
Equipment
- 1 Large frying plan
- 1 Chef Knife
Ingredients
- 250 g Chopped mushrooms
- 1 Onion
- 4 cloves Garlic
- 150 ml White wine
- 220 ml Coconut double cream Or Oatly whippable cream
- 1 tbsp Chopped Rosemary
- 1 tbsp Chopped thyme
- 1 tbsp Dijon Mustard
- 1 tbsp Soft brown sugar
- 25 g Flora plant butter
- Salt and Pepper
Instructions
- Prepare the ingredients by cutting the onion, garlic, rosemary, thyme and mushrooms into small bits.
- Add the plant butter into a frying pan and then add the onion. Cook for 1 to 2 minutes to soften the onion.
- Then add the garlic and mushrooms and cook for 3 to 4 minutes until the mushrooms have softened.
- When softened pour in the white wine. And add the brown sugar, rosemary and thyme. Cook until the wine has reduced by about half.
- Then add the Dijon mustard and coconut double cream (or Oatley whippable cream) and cook on a low heat until the sauce has thickened. Taste and add salt and pepper if required.
Video
Nutrition
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