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! ♥︎
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Dark Beer Mushroom Sauce
- Total Time: 15 mins
- Yield: 4 1x
Ingredients
- 500 g/18 ounce mushroom of your choice (I used porcini and champignons)
- 1 onion
- 2/3 cup of dark beer
- 2/3 cup of plant-based heavy cream (I used soy)
- 1 tbsp nutritional yeast (optional)
- 1 tbsp chopped fresh rosemary
- salt, pepper
Instructions
- 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!
Notes
For the potato dumplings mix together leftover mashed potatoes, a few tablespoons of corn starch, flour and seasoning of your choice. Knead mixture in bowl until a smooth dough forms. Form dough into small balls and cook in salted water for about 10 minutes or until dumplings rise to top.
*You can also cook onions and mushrooms with olive oil or vegan butter.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Main
- Cuisine: Vegan
Recipe adopted from Deutschland Vegetarisch.
Oh my yum, Evi! This dish is bursting with flavors! Love the use of dark beer. These gorgeous photos are talking to me, can’t wait to try! 🙂
Thank you 🙂
Oh my goodness, YUMMY! Perfect comfort food 🙂
Thanks, Emma 🙂
Now that’s a flavorful comforting dish!
Thank you, Rebecca!
It looks delicious and the beer must give a lovely flavour. I used to cook with beer before moving to a vegetarian diet and now I realize I should add it to veggie dishes as it’s lovely. x
Totally! I haven’t used beer in other dishes yet, but I’m sure it would be great with other veggie dishes too 🙂
Oh my goodness that looks and sounds delicious. Those potato dumplings remind me of my German grandmother. She made them every Sunday and I loved them. I need to make this soon!
Oh, grandmothers….they make the best Sunday foods 🙂
Hey Evi! I’m such a mushroom fan, your dish is making me feel hungry it looks so good! xx
Thanks, Amy 🙂
Okay, you just said way too many delicious words at once: beer, mushrooms, potato, dumplings. Oy! It’s only 9AM here and I’m already starving! Love that there’s just the hint of caramel in this too. 🙂 Btw, saw that you bf cooked ya mushroom tofu stroganoff and thought that was really sweet. Glad you had a great weekend! Have an even happier Monday, Evi. Off to pin this. 😉
Thank you, Demeter!
Yes, usually he is the one, who cooks on the weekends, I really enjoy it 😀
Sounds absolutely delicious! And the beer is a great idea, I never used that in combination with mushrooms.
Thank you, Adina! It’s a really great combination, give it a try 😉
Hi evi,
i put a bit more beer into this dish and became awfully bitter…
Any idea how can i eliminate bitterness?
I read about baking soda may eliminate bitterness… what do you think?
Hey Dalma,
So sorry to hear it became so bitter.
Did you use dark beer or regular pils/lager? With dark beer I never had this problem, it becomes sort of caramelised, so more sweet than bitter. Maybe adding a bit of sweetener could help….I’ve never tried adding baking soda.
Let me know if anything helped 😉
Forget the baking soda. 🙂 The sauce became fizzy… 😀
I used dark beer (Krusovice).
Hahaha, so bad 😀
But seriously, so sorry for that.
I’d maybe still try to balance out the flavours, a bit of maple syrup or a splash of lemon juice may help. Or a bit (or lot) more cream. The heavy, oily soy cream can usually balance out the harsh bitterness.