Creamy vegan mushroom sauce (gluten free, dairy free)

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Following a gluten free diet has become second nature to me. Ingesting just a tiny crumb of gluten has such a profound effect that there is simply no point me risking a reaction. Our whole household is gluten free to avoid any contamination and the Boy is more than happy to eat a gluten free diet with me.

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In contrast, my sensitivity to eating dairy products is not so black and white and I can tolerate small amounts. Being able to eat a little bit now and then leads me into a false sense of confidence as it isn’t something I have to avoid totally like gluten, I just try to minimise my intake. I have never been good at minimisation and generally prefer to take the all-or-nothing approach with most things in life, especially food. Progressive day to day carelessness in restricting my dairy intake is generally brought to a grinding halt after one of my hedonistic cheese binges. These joyous cheesy evenings always result in my skin becoming so inflamed and sore that I can barely stretch my fingers fully open. Consequently I have learnt to try to only eat dairy on special occasions.

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Being a massive lover of mushrooms, one of my favourite types of pasta sauces to prepare at home is a thick creamy mushroom sauce. I use as many different types of mushrooms as possible and add in some fresh herbs from the garden.  It doesn’t take me forever to prepare and is packed full of all the amazing nutrition that mushrooms provide.

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I decided to try to create the creamy goodness of a classic mushroom sauce but without all the lashings of dairy cream. I wanted to make it more allergy friendly and was curious to know if a vegan mushroom sauce could live up to its traditional dairy counterpart.

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I recommend that you try to get the freshest mushrooms possible to maximise flavour and get as many types of mushrooms as you can. I got these beauties from the new fresh food section at Belmont Forum. They have an impressive multitude of different mushrooms varieties including enoki, oyster, shiitake, shimeji, button, and Swiss brown.

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Creamy vegan mushroom sauce (gluten free, dairy free, fructose friendly)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 450 grams mixed mushrooms roughly chopped (e.g. Swiss brown, Portobello, button, shiitake, oyster, enoki)
  • 1 tablespoon of fresh sage
  • ½ cup dry white wine
  • 1 cup of unsweetened almond milk
  • 1 clove garlic
  • Olive oil
  • Fresh herbs (thyme, basil) to garnish
  • 350 gm gluten free pasta
Instructions
  1. Cook gluten free pasta according to the directions on the packet.
  2. Cook garlic in olive oil in a deep fry pan over medium heat until the garlic just starts to brown.
  3. Add all the mushrooms (except for the enoki mushrooms) and the wine and cook until the liquid is released from the mushrooms.
  4. Stir in sage and enoki mushrooms.
  5. Add milk and cook stirring until thickened
  6. Add salt and pepper to taste and garnish with some fresh herbs.

Disclaimer: Chompchomp was initially inspired to create this creamy vegan mushroom sauce from her participation in Mushroom Mania. About the time she was thinking of writing the post, she was approached by Belmont Forum to help develop a handful of recipes to promote their new fresh food section. Being a Farmer’s Market girl, she was initially sceptical about this proposition but after looking through the stores she was pleased to see that the majority of fresh produce in the Family Fresh store was grown in Australia and that there was a health food store with an excellent range of gluten free products too. Consequently she agreed to develop the recipes and all ingredients were provided at no charge.

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