Thursday, 6 October 2011

Creamy Mushroom Sauce

This is one of my Grandmother's Hungarian recipes which I've veganised. It's quick and yummy. Serve with pasta, rice, vegetables or anything you like.

Creamy Mushroom Sauce


1 onion, chopped finely
1 Tbls oil
1/4 cup water
2 cloves garlic
Mushrooms, sliced (about 4 cups)
1/2 cup Parsley, chopped finely
White vinegar - taste
1-2 tbls GF flour + 1-2 Tbls water (to make roux)
1 150g tub Tofutti cream cheese (or 1/2 340g tub of Tofutti sour cream)


In a large frying pan heat oil and fry onion and garlic on a med-high heat until soft.
Add mushrooms and water turning the heat down to medium.
Let simmer for around 7 minutes until the mushrooms have cooked a little.
Add roux* and stir in.
Add in cream cheese or sour cream and turn heat to low.
Add in vinegar to taste (I used maybe 4-5 tsp). Don't be tempted to add salt & pepper because the taste doesn't mix well with the vinegar.
Stir through parsley and serve with whatever you like!

*Note - Roux is a mixture of equal parts flour & water or oil to make a base to thicken soups and sauces.

No comments:

Post a Comment