Creamy vegan mushroom sauce (gluten free, dairy free, fructose friendly)
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Cook time: 
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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.
Recipe by Chompchomp at http://www.chompchomp.com.au/2014/08/vegan-mushroom-sauce-gluten-free-dairy-free/