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.