Simple dairy-free mushroom sauce boasts tender mushrooms in a healthy rich and velvety non-dairy sauce. Under 20 minutes for an easy vegan creamy mushroom sauce recipe for everything!
2-3teaspoonsfresh thyme leaves (or ½ - 1 teaspoon dried thyme)
Instructions
Heat vegan butter and olive oil in a large skillet over medium heat.
Add mushrooms and cook until they have released their juices. Don't over-mix. This gives the mushrooms a chance to turn slightly golden brown where they contact the pan. About 4 minutes.
Mix in garlic and salt and allow to cook until fragrant. About 30 seconds.
Add white wine (or broth) to skillet. Stir to deglaze while loosening any bits. About 1 minute.
Stir in broth and coconut cream (or coconut milk). Add nutritional yeast and combine. Lower heat to low and simmer, uncovered, until sauce thickens to your likeness, stirring occasionally. About 2-3 minutes.
Remove from heat and stir in thyme.
Notes
Brush clean or wipe with a damp cloth and allow to dry. Damp mushrooms will cause steam while cooking.
Don't over mix mushrooms. Stirring too often will leave them rubbery.
Wait to season mushrooms with salt. If you add salt too early, the salt will draw water out of the mushrooms causing them to steam.
This easy creamy mushroom sauce can be stored in an airtight container in the fridge for up to 3 days.