I’m excited to finally be back with another recipe! What with the notoriously hectic lead-up to Christmas, a wonderful break with lots of offline time and a busy start to the new decade, shooting recipes and writing posts just hasn’t been on my agenda. Eating food, however, obviously has and I’ve been sharing some impromptu recipes in my instagram stories (check out my account @blueberrysmiles22 for more plant-based inspo). One of these recipes is this easy one here for a simple but so delicious creamy mushroom sauce – especially perfect for cold winter days.
I made this the first time for Christmas Eve dinner. As my family was having a more traditional festive meal I brought this mushroom sauce along, which I had with vegan Chnöpfli my Mom and I made (check out the recipe linked for the Chnöpfli – they worked so well with this sauce and only took 10 min from start to finish!).
Creamy Mushroom Sauce
Makes: ca. 3 servings
- 1 red onion, chopped
- 2 garlic cloves, minced
- ca. 10-12 large brown button mushrooms, washed and sliced
- 200-250ml plant-based cream (I used this one out of soya; I’ve also tried a rice one which worked well)
- Plant-based mylk, according to desired consistency (I used rice mylk)
- 1 heaped tbsp brown miso paste
- 1 tbsp runny almond butter
- salt to taste
- pinch of black pepper
- some fresh or dried thyme
- olive oil, for cooking
- optional: some fresh kale or spinach
- optional: cooked lentils or vegan chick’n (I tried Planted chick’n, which is from a Swiss startup. It’s pea-based and was absolutely delicious in this dish!)
- In a large pan heat up some olive oil, add the onion and garlic, a pinch of salt and cook for a few minute, stirring frequently.
- Next add the sliced mushrooms (if using chick’n add this first) and cook for a few more minutes before pouring in the cream, miso paste and almond butter. Stir until all is well combined.
- Finally add the thyme and black pepper and leave to bubble away for a few more minutes (if using kale or spinach add now) checking the taste and adding more miso / salt if needed as well as mylk, until you reach the desired consistency. (This is a contentious point whenever I am cooking with my boyfriend – he likes runny sauces where as I prefer more “concentrated” ones with less liquid. Play around and see what you like with this one!)
Serve with: pasta (in the above photo I used spelt noodles) or Chnöpfli/Spätzle (check out the recipe for this Swiss/German pasta-type dish here – it’s in German but so short and simple that you can just run it through a translator 😉 ).
Feel free to tag @blueberrysmiles22 if you share your creations on Instagram, so I can share in the joy 🙂