Description
This vegan mushroom sauce features a savory blend of sautéed onions, garlic, and a mix of mushrooms, enhanced with herbs and balsamic vinegar. It’s perfect for drizzling over pasta, rice, or roasted vegetables, making it a versatile and satisfying addition to any meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 500 grams mushrooms, sliced (mix of cremini and shiitake recommended)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 tablespoon soy sauce or tamari (for gluten-free)
- 1 tablespoon balsamic vinegar
- 1 cup vegetable broth
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large skillet, heat the olive oil over medium heat for about a minute.
- Add the finely chopped onion and sauté for 5-7 minutes until translucent and slightly caramelized.
- Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant, being careful not to burn it.
- Add the sliced mushrooms to the skillet and cook for 8-10 minutes until they release moisture and start to brown.
- Sprinkle in the dried thyme and rosemary, stirring well to combine, and let the herbs infuse for about 2 minutes.
- Pour in the soy sauce (or tamari) and balsamic vinegar, stirring everything together and cooking for another 2-3 minutes.
- Add the vegetable broth and bring the mixture to a gentle simmer, allowing it to simmer for about 5 minutes.
- In a small bowl, mix the cornstarch with 2 tablespoons of water until smooth. Gradually add this to the skillet while stirring continuously to prevent lumps.
- Cook for another 2-3 minutes until the sauce thickens to your desired consistency. Add more vegetable broth if it becomes too thick.
- Taste the sauce and season with salt and pepper as needed.
- Remove from heat and sprinkle with freshly chopped parsley.
- Serve the vegan mushroom sauce over pasta, rice, or roasted vegetables.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- To reheat, warm in a skillet over low heat, adding a splash of vegetable broth if needed.
- The sauce can be frozen in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Prep Time: 10 minutes
- Cook Time: 25 minutes