|Nutritional Guidelines (per serving)|
|Servings: 2 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 17g||22%|
|Saturated Fat 3g||17%|
|Total Carbohydrate 179g||65%|
|Dietary Fiber 14g||51%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Use any kind of mushrooms you like in this creamy vegan mushroom sauce. Try shiitake, oyster mushrooms, portobello, plain button mushrooms, or even a combination of mushrooms.
A mushroom cream sauce is often paired with meat, but it's just as dandy over fettuccine pasta, egg noodles, baked potatoes, or even tofu steaks or any kind of mock meat. Inspired by the flavors of Italian cuisine, this dairy-free, and vegan mushroom sauce is made with soy milk, a bit of fresh chopped parsley, garlic, and a touch of freshly cracked black pepper. You might also add a bit of crushed red pepper flakes or a dash of cayenne. Enjoy!
- 2 tablespoons vegan margarine (divided)
- 8 to 12 ounces mushrooms (sliced; try shiitake, oyster mushrooms, or portobello)
- 1 clove garlic (minced)
- 1 tablespoon flour
- 1 1/4 cups unsweetened soy milk (or almond milk)
- 1 tablespoon fresh parsley (chopped, plus more for garnish)
- 1/2 lemon (juiced, about 1 to 1 1/2 tablespoons if you don't have fresh lemons)
- Sea salt (or Kosher salt, to taste)
- Fresh cracked black pepper (to taste)
- 10 ounces cooked pasta (such as fettuccine or linguine, prepared according to package instructions)
Gather the ingredients.
Melt 1 tablespoon of the vegan margarine in a saucepan over medium heat, then add the mushrooms and garlic. Sauté the mushroom and garlic until soft - about 4 to 5 minutes. Remove the mushrooms and garlic from the pan and set them aside.
Again over medium heat, melt the second tablespoon of vegan margarine, then stir in the flour to form a paste and allow to cook for about one minute.
Gradually stir in the soy milk and whisk the mixture together until smooth. You should have a thick paste.
Next, add the mushrooms, fresh parsley, lemon juice, sea salt or Kosher salt, and pepper and cook for 1 to 2 minutes. The sauce should begin to thicken. If it doesn't, turn up the heat or you could even add a bit more flour or even corn starch to get it to thicken up if needed.
Pour your fresh mushroom cream sauce over warm cooked pasta or noodles, garnish with a touch of additional fresh chopped parsley (if desired), and serve immediately.