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Mushroom Sauce with White Wine

Mushroom Sauce with White Wine

There are recipes that can help you bring your cooking skills to another level. These recipes don't have to be overcomplicated, they just have to help you make your food taste amazing. A mushrooms sauce is definitely one of those recipes, and if it’s creamy, even better! 

Special occasions are like an invitation for me to experiment with food. May it be holidays, birthdays, family or friend gatherings, you name it. I get super motivated to make something delicious and unique that everyone can enjoy. 

I guess I step out of the routine and the creative juices flow. It also has to do with time. On those special occasions, I give myself time to fully dive into the kitchen and not get caught up on everything else that needs to be done. 

I made this creamy mushroom sauce for a Christmas dinner party, inspired in one of mums recipes. To be honest, it really reminds me of all the typical flavours of German cuisine. But since it's so easy to make and incredibly delicious I make it all the time, no matter the occasion. 

This mushroom sauce was initially intended to be a side dish for my homemade German bread dumplings recipe. Since everyone at home loves it so much, I also use it on pasta, to make lasagna, drizzled over mashed potatoes and on all sorts of veggies.

 

It adds a really nice flavour to your meals and you can use it to revamp an old or overly used recipe. The best thing is how easy it is to make and the little time it will take you to make it.

You need only a few ingredients for this mushroom sauce. I usually use white button mushrooms but you can use brown ones instead. Their flavour and consistency are quite similar, you'll barely notice any difference. 

We're adding half a cup of white wine. That will give a unique, very gourmet taste to your mushroom sauce. It doesn't have to be a specific kind of white wine. Whatever you have handy will do the trick.

When you expose wine or any other kind of liquor, to high temperatures for a certain amount of time most of the alcohol content evaporates. Which means you can have as much mushrooms sauce as you like without having to worry about the buzz.  

I don't usually add alcohol to my recipes. There are a few cons I rather stay away from, and we don't really need the empty calories that come with it. But like everything else in life, every once in a while won't do real harm. I couldn't leave it out this time!

The creamy texture of this mushroom sauce is what makes it so special and such a good addition to many other recipes. My mom normally added cream to get the right texture and consistency. Since we don't want to miss out on the creaminess, I used soy cream instead and it did the trick just fine!

Ingredients
7
Prep time
5 minutes
Total time
Category: Sides
Serves: 4
Allergens: Soy

Ingredients

For the sauce

  • ½ tsp black pepper (ground)
  • 1 cup brown button mushroom (cleaned and thinly sliced)
  • 2 tbsps corn starch
  • 1 dash ground nutmeg
  • ½ tsp sea salt
  • ½ cup soy cream
  • 1 tsp sunflower oil
  • ½ cup vegetable broth
  • 2 tbsps water
  • ½ cup white wine

For the garnish

  • 1 tbsp fresh parsley (thinly chopped)

Directions

  1. Heat up the oil in a saucepan and fry the onion for about 2-3 minutes until golden brown.
  2. Add the sliced mushrooms and roast them for 5-10 more minutes.
  3. In a small bowl mix the starch with the water.
  4. Add the vegetable broth, wine and starch mix and keep keep stirring the sauce until it thickens.
  5. Add the rest of the ingredients for the sauce and adjust taste.
  6. Put the garnish on top and serve as a side dish, enjoy!

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