Lactose free creamy mushroom sauce
Easy to make this sauce can be used with many recipes - on top of chicken or pork. Lovely added to pasta or simply poured on top of roast potatoes
Servings 4 people
Calories 178kcal
Cost £1.30
Equipment
- 1 Large frying plan
- 1 Chef Knife
Ingredients
- 250 g Chopped mushrooms
- 1 Onion
- 4 cloves Garlic
- 150 ml White wine
- 220 ml Coconut double cream Or Oatly whippable cream
- 1 tbsp Chopped Rosemary
- 1 tbsp Chopped thyme
- 1 tbsp Dijon Mustard
- 1 tbsp Soft brown sugar
- 25 g Flora plant butter
- Salt and Pepper
Instructions
- Prepare the ingredients by cutting the onion, garlic, rosemary, thyme and mushrooms into small bits.
- Add the plant butter into a frying pan and then add the onion. Cook for 1 to 2 minutes to soften the onion.
- Then add the garlic and mushrooms and cook for 3 to 4 minutes until the mushrooms have softened.
- When softened pour in the white wine. And add the brown sugar, rosemary and thyme. Cook until the wine has reduced by about half.
- Then add the Dijon mustard and coconut double cream (or Oatley whippable cream) and cook on a low heat until the sauce has thickened. Taste and add salt and pepper if required.
Video
Nutrition
Serving: 80g | Calories: 178kcal
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