Creamy vegan mushroom sauce (gluten free, dairy free, fructose friendly)
Author: Chompchomp
Prep time:
Cook time:
Total time:
Serves: 2
- 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.
Recipe by Chompchomp at http://www.chompchomp.com.au/2014/08/vegan-mushroom-sauce-gluten-free-dairy-free/
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