Creamy vegan mushroom sauce (gluten free, dairy free)
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.
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.
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.
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.
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.
- 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
- Cook gluten free pasta according to the directions on the packet.
- Cook garlic in olive oil in a deep fry pan over medium heat until the garlic just starts to brown.
- Add all the mushrooms (except for the enoki mushrooms) and the wine and cook until the liquid is released from the mushrooms.
- Stir in sage and enoki mushrooms.
- Add milk and cook stirring until thickened
- Add salt and pepper to taste and garnish with some fresh herbs.
16 thoughts on “Creamy vegan mushroom sauce (gluten free, dairy free)”
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I think you made a great choice in including an assortment of mushroom in this creamy pasta dish! Mushroom and cream is such a delicious combo. Delicious!
Julie
Gourmet Getaways
Thanks Julie, its incredible how different the flavours and textures are with all those varieties.
This looks sooooo good Martine – I love mushrooms and when we lived in Sydney loved the different varieties that we could there that are not as easy to get here.
Thanks Rachel, maybe that is a little business opportunity? Be one of the first gourmet mushroom growers in NZ?
Looks soooo good… I doubt we can get all those mushys in country Esperance though. I will try it with what I can find and let you know how it turns out.
Maybe I’ll have to smuggle some down for next visit! 😉
Dear Martine,
Pasta with fresh mushroom is one of my all-time fave combos and you have 5 different varieties too! Beautiful dish!
I loved how each type had a subtly different flavour and texture. So good!
Would never have thought to use almond milk in pasta. Such a great idea!
It thickens surprisingly well. Great to avoid too much dairy when you have that craving
Oh Martine, I’m loving this! It looks and sounds amazing. I LOVE mushrooms and can’t wait to try it 😉
Let me know what you think. We are addicted and eat this at least once a fortnight!
I can’t believe you got all of those mushrooms from Belmont Forum! I used to work there as a teenager (at Wendy’s, of all places) and never really felt like the fresh food was very inspiring! Anyway, back to this gorgeous mushroom sauce. SO YUM! It’s nice to see a creamy mushroom dish that is not only suitable for dairy intolerant people but also low in saturated fat and high on deliciousness! Big ticks on all counts! Hope that you’re doing well lovely. Super gorgeous post xxxx
I love mushrooms also! They’re the only vegetable to contain vitamin B12! Recipe looks very comforting. xx
LOVE that combo idea – would never have thought to include the almond milk. You could use any combination of mushrooms that you can get your hands on for super flavour and health. YUM.. great post!
mushrooms are my drug of choice! Love this recipe.