Easy to make this dairy free mushroom sauce can be used with many recipes – on top of chicken or pork.
- It will take only 15 minutes to make
- Lovely and creamy flavour
- And both lactose and gluten free.
As well as being lovely added to pasta or simply poured on top of roast potatoes.
How to make dairy free mushroom sauce
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
Equipment
- Large frying pan
- Chopping board and knife
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.
3 Often asked questions
1. What is a good substitute for cream in mushroom sauce?
There tend to be 2 options you can use.
Option 1 – Coconut double cream
Personally I prefer the taste of coconut double cream, which is dairy free, soya free and low in sugar. However it does tend to be quite difficult to find in shops.
Option 2 – Oatly vegan cream
The alternative is to use Oatly vegan cream – which is quite easy to find in shops or online at Amazon. It is great to use as an alternative to ‘normal’ dairy based cream and tastes just as good.
2. What herbs are good in mushroom sauce?
The recipe used fresh chopped rosemary and thyme.
There is a difference in taste if you use dried or fresh herbs. Dried herbs will add a more intense (sometimes bitter) flavour to the sauce. Whereas fresh herbs will have a more brighter flavoursome taste. Yes you can use the dried versions but freshly chopped herbs make a real difference to the flavour.
The most popular alternative herb you could try is tarragon and/or parseley.
All of them are very easy to grow at home.For more details have a look at how to grow herbs indoors
3. What can I use instead of white wine?
The white wine will add liquid and flavour to the dairy free mushroom sauce.
The alternative is to replace it with either chicken or beef stock.
All you do is prepare the stock as per the instructions on the packet, making about 150 ml.
Dairy free mushroom sauce
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
How to use dairy free creamy mushroom sauce
Very easy to make the dairy free creamy mushroom sauce is both lactose and gluten free.
Very versatile it tastes great with
- Chicken breast or pork chops
- Blended with pasta
- Or on top of jacket or roast potatoes.
For example the picture shows the dairy free creamy mushroom sauce on top of chicken coujons and roast potatoes (served with spinach a la creme)
Have you made the recipe?
Would love to hear what you thought of it
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