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Dark Beer Mushroom Sauce


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  • Total Time: 15 mins
  • Yield: 4 1x

Ingredients

Units Scale
  • 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

  1. Chop onion finely and quarter mushrooms. Add them to a large skillet with a few tablespoons of water and cook until onions are translucent.*
  2. Turn heat on high and add beer. Cook for 1-2 minutes to evaporate alcohol.
  3. Add cream, nutritional yeast and rosemary, and cook until thickened, about 2 more minutes.
  4. 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