As one of the top sauces to put atop a steak (second only, in my opinion, to green peppercorn sauce) a creamy mushroom sauce is something absolutely delicious. But can you get a delicious version of this sauce without using any dairy products? Yes, you can!
This recipe is really simple but it results in a luscious and dreamy sauce that’s just as good as its cream and dairy-filled counterparts. Ready in about 20 minutes (and much of that time is inactive), it’s the perfect addition to anything that you think needs an amplified mushroom flavour!
How to Make a Dairy-Free Mushroom Sauce
As with virtually anything involving mushrooms, the first step of this recipe involves browning them. This develops the flavour of the dish and it’s definitely not something to cut corners on.
Because I finish this sauce (to give it its creamy texture) with tahini, I also recommend browning the mushrooms in a bit of toasted sesame oil.
So add some sesame oil to a large skillet along with some olive oil and set it over medium-high heat. Once shimmering, add your sliced mushrooms and a generous pinch of salt.
Cook these, stirring every so often, until they’ve released all of their moisture, have reduced significantly in size and are deeply browned – this will take about ten minutes.
Once your mushrooms have reached this stage, add in a finely minced shallot. Cook this for just a couple of minutes – only until it’s softened.
Then, add in a bit of minced garlic and some chopped fresh thyme. Cook this just until fragrant – only about thirty seconds. Next, sprinkle over a bit of flour. This is used to thicken the sauce.
Cook the flour with the mushrooms for a few minutes – you want to cook off the raw flavour. Then, deglaze with a bit of dry white wine. This adds touch of acidity and sweetness to the finished sauce.
Allow the strong alcoholic smell to cook off of the wine and for it to reduce significantly – this should only take about 2 minutes. Then, add some vegetable stock.
Let the sauce come up to a simmer and then taste to adjust for seasoning. Off heat, swirl in some tahini to add a luscious creamy texture and a lovely nutty flavour.
Serve the sauce right away – it will be great topped on just about anything! And, if you’re looking for a similar sauce and don’t mind incorporating a bit of dairy, then make sure to check our my mushroom sauce with sour cream – it’s super delicious, as well!
Creamy Mushroom Sauce Without Cream
Ingredients
- 2 tsp toasted sesame oil
- 300 g (4 cups) crimini mushrooms stems removed and thinly sliced
- 1 shallot minced
- 2 cloves garlic minced
- 1 tsp fresh thyme minced
- 1½ tsp plain (all-purpose) flour
- 60 ml (¼ cup) dry white wine such as sauvignon blanc or pinot grigio
- 120 ml (½ cup) vegetable stock
- 2 tbsp tahini
Instructions
- Add the sesame oil along with a tablespoon of olive oil to a large skillet and set over medium-high heat. Once shimmering, add the mushrooms along with a generous pinch of salt. Cook, stirring occasionally, until the mushrooms have released all of their moisture, have reduced in size considerably and are deeply browned, about 10 minutes.
- Add the shallot and cook, stirring constantly, until it's softened and translucent – about 2 minutes.
- Add the garlic and the thyme. Cook until very fragrant, only about 30 seconds. Sprinkle over the flour and cook, stirring constantly, for another 2-3 minutes.
- Pour over the white wine and stir to combine. Allow the wine to reduce almost entirely and for the strong alcoholic smell to cook off – this will take 1-2 minutes.
- Pour over the vegetable stock and, stirring constantly, bring to a simmer. Off heat, stir in the tahini. Season with salt and pepper to taste and serve immediately.
Video
Nutrition
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
It is so easy to make a great mushroom sauce without using any cream and the results can rival any of those you’d find in a high-end steakhouse!
Are you looking for a great recipe for mushroom sauce? Have any questions about this recipe? Let me know in the comments!