CREAMY Mushroom Sauce WITHOUT CREAM (Dairy-Free Recipe!)
Recipe Information
Creamy Mushroom Sauce
Peel and finely mince 1 shallot.
Mince 2 cloves of garlic using a garlic press.
Chop up the residual left behind from the garlic.
Pick and finely chop some fresh thyme leaves.
Remove the stems and thinly slice brown mushrooms.
Heat a large skillet over medium-high heat and add a bit of toasted sesame oil and olive oil.
Once the oil is shimmering, add the sliced mushrooms with a generous pinch of salt.
Cook the mushrooms, stirring occasionally, until they release all their moisture, reduce in size, and are deeply browned, about 10 to 15 minutes.
Add the finely minced shallot to the skillet and cook for a couple of minutes until softened.
Add the minced garlic and fresh thyme, cooking until fragrant, about 30 seconds.
Sprinkle flour over the mushrooms and cook for a few minutes to cook off the raw flavor.
Deglaze the skillet with dry white wine, allowing the strong alcoholic smell to cook off and the wine to reduce significantly, about 2 minutes.
Add vegetable stock and let the sauce come up to a simmer, tasting to adjust for seasoning.
Off heat, swirl in tahini to add a creamy texture and nutty flavor.
Serve the sauce immediately.
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
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