Vegan Mushroom Sauce Recipe

Vegan Mushroom Sauce Recipe

Ingredients

Makes about 2 1/2 cups

• 1 tablespoon olive oil
• 2 tablespoons minced shallot
• 6 ounces white mushrooms, lightly rinsed, patted dry and cut into 1/4-inch slices
• 2 cups vegetable broth or water
• 2 tablespoons soy sauce
• 1 tablespoon minced fresh parsley
• 1 teaspoon minced fresh thyme leaves or 1/2 teaspoon dried
• salt and freshly ground black pepper
• 2 tablespoons cornstarch
• 1/4 cup water

Method

1. In a medium saucepan, heat the oil over medium heat
2. Add the shallot and cook until soft, about 5minutes
3. Add the mushrooms and cook 2 minutes longer
4. Add the broth, soy sauce, parsley, thyme and salt and pepper to taste and bring to a boil
5. In a small bowl, combine the cornstarch and water and mix until blended
6. Reduce the heat to low, whisk the cornstarch mixture into the sauce and stir until it thickens, about 3 minutes
7. Taste, adjusting seasonings if necessary, before serving
8. Serve immediately
9. If not using right away, cool the sauce to room temperature, transfer to a container, cover and refrigerate until needed
10. Properly stored, the sauce will keep for 2 to 3 days
11. Reheat the sauce in a saucepan over low heat until hot

Full List of Sauce Recipes
Full List of Mushroom Recipes

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