Creamy dark beer mushroom sauce with potato dumplings is going to be your new quick favourite.
This is the recipe I usually go for, when I need to make something fancy, surprisingly delicious, yet very quick. Because this thick and creamy vegan mushroom sauce is ridiculously easy and quick to throw together, but tastes very special: earthy, hearty, totally meaty with a hint of sweet caramel from the dark beer. This sauce tastes so unique, nobody would think this is probably the easiest mushroom sauce you have ever made. It goes wonderful with pasta, rice, grilled veggies, baked or mashed potatoes or as here with German potato dumplings. So get ready to fall in love.
This warm and comforting mushroom sauce was the recipe, that made me get interested in the German cuisine. A few years ago I got a great book from my boyfriend, which changed everything about my relationship to German food. You see, I never really liked Hungarian kitchen either and since the German and the Hungarian cuisine have way too many similar dishes and flavours, I automatically assumed I won’t like German foods either. Meats, fats, boring spices….who wants that? Later I had to realise that it was a dumb and hasty prejudice, because German kitchen has so much to offer (yes, it’s not just sausage). Dark beer and mushrooms? You don’t have to say it twice to me.
You can use whatever mushrooms you prefer, because this sauce just gets even better, if you use a mixture of them. It’s a truly delicious, heartwarming recipe, that fits to almost any side or main dish. Bonus? The leftover sauce is especially great cold on a warm slice of toast or with tofu scramble for breakfast. You can make it easily gluten-free too, just use a gluten-free beer. Or substitute beer with red or white wine, a good, homemade veggie stock or a little bit of balsamic vinegar.
If you try this recipe, let me know! I would highly appreciate if you could leave a comment and rate it. Also don’t forget to take a picture and tag it on Instagram (use the hashtag #greenevi) or post it on Facebook! I love seeing what you come up with! ♥︎
- 500 g/18 ounce mushroom of your choice (I used porcini and champignons)
- 1 onion
- ⅔ cup of dark beer
- ⅔ cup of plant-based heavy cream (I used soy)
- 1 tbsp nutritional yeast (optional)
- 1 tbsp chopped fresh rosemary
- salt, pepper
- Chop onion finely and quarter mushrooms. Add them to a large skillet with a few tablespoons of water and cook until onions are translucent.*
- Turn heat on high and add beer. Cook for 1-2 minutes to evaporate alcohol.
- Add cream, nutritional yeast and rosemary, and cook until thickened, about 2 more minutes.
- Season with salt and pepper, and serve warm. Enjoy!
*You can also cook onions and mushrooms with olive oil or vegan butter.
Recipe adopted from Deutschland Vegetarisch.