This vegan mushroom sauce is so creamy and so easy to make! You can make it for dinner every time you are in a rush or even batch cook it and freeze it for another day! As you can also see from this vegan mushroom pasta, mushrooms are perfect in creamy sauces!!
White mushrooms - these are super easy to find and work really well for this recipe. If you have extra and would also like to make something fancier, you could also try this easy lentil wellington recipe!
Aromatics - for this super simple recipe, all you need for the flavor is onion, garlic, dijon mustard, white wine and dried chives. All of these ingredients together make for a super cosy and delicious meal!
The complete list of ingredients is located in the recipe card below.
Step by step instructions
Start by chopping the onion finely, slicing the mushrooms and mincing the garlic.
Now that all is ready, heat some olive oil over medium heat on a frying pan and, when shimmering, add the chopped onion and mushrooms and fry until golden, which should take about 8 to 10 minutes. Add the minced garlic and fry for 2 minutes. Add the white wine and simmer until it has evaporated. Add the remaining ingredients and stir for 2 minutes.
Now you will be left with this super creamy sauce!
Tips and variations
Mushrooms - you could also use brown mushrooms or any other mushroom type.
Seasoning - if you like spicier sauces, you could add some chili flakes on top!
Frying mushrooms - the key to reaching the right consistency when cooking mushrooms is to pan fry them on a medium high heat until they are golden brown before adding any sauce so that they loose all their water content!
This mushroom sauce goes well with so many different sides, from potatoes, to rice, to a simple salad or even some pasta! It really comes up to what you feel like eating at the time!
So here are some suggestions:
- If you want to have some rice, try this with some lemon cilantro rice or some Portuguese tomato rice
- If you feel like potatoes, try these pan-fried potatoes and onions!
- If you feel like some salad, try this sauce with some arugula on the side and some quinoa!
How to store it
Simply transfer this to an airtight container and let cool down before closing the container. When cold, close the container and store in the fridge.
How to freeze it
You could freeze this sauce. Simply store it in an airtight container and place on the freezer! Super simple!
How to reheat it
To reheat, you could use the microwave or, if you would like some extra sauce, transfer it to a frying pan and add some unsweetened plant-based milk until the sauce reaches your desired consistency.
Frequently asked questions
If you don't want to use any alcohol, you can use white vinegar or simply omit it.
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Vegan mushroom sauce
- Nonstick frying pan
- 1 large onion finely chopped
- 300 gram white mushrooms
- 1 large garlic clove (or 2 medium garlic cloves)
- 25 ml white wine
- 1 tablespoon dijon mustard
- 200 ml vegan cream
- 1 tablespoon dried chives
- pinch of black pepper
- pinch of salt
- Heat a drizzle of olive oil on a frying pan over medium heat. When shimmering, add the chopped onion and mushrooms and fry until golden, which should take about 8 to 10 minutes.
- Add the minced garlic and fry for 2 minutes. Add the white wine and simmer until it has evaporated.
- Add the remaining ingredients and stir for 2 minutes.