Creamy Mushroom Sauce Without Cream
Perfect atop a steak or tossed with pasta, this mushroom sauce is very simply to make and completely dairy-free but sacrifices nothing in terms of texture and flavour.
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
Calories: 103kcal | Carbohydrates: 8g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 9mg | Potassium: 412mg | Fiber: 1g | Sugar: 2g | Vitamin A: 29IU | Vitamin C: 2mg | Calcium: 33mg | Iron: 1mg
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
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