Vegan mushroom cream sauce

Ingredients for 4 servings:

• 400 g mushrooms
• 1 onion(s), red
• 3 garlic cloves
• 2 tbsp olive oil
• 1 bunch of parsley
• 1 cup whipped cream (low-fat cream substitute), alternatively oat cream
• 2 tbsp flour
• 350 ml vegetable stock
• e.g. salt and pepper
• n. B. white wine

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Finely dice the onion and garlic and sauté in olive oil in a large pan over medium heat. Clean the mushrooms with a cloth and slice them. When the onions are translucent, add the mushrooms to the pan with the onion and garlic. Let the mushrooms shrink to about half their size, then add about 1-2 tablespoons of flour. After about 2 minutes, deglaze with a large splash of white wine (Tip: The longer the flour roasts, the darker the sauce will be). Add the vegetable stock and simmer until everything is reduced by about half. Now add the whipped cream or oat cream and reduce again slightly. Finely chop the parsley and add it, season with salt and pepper. Be careful with the salt, as the stock already contains salt. This goes well with vegan schnitzel with potato wedges and broccoli, for example. Other tips: Prepare ingredients that need to be chopped before cooking. To reduce waste, finely chop the parsley stalks and sauté them with the garlic and onions. I also tried the recipe with green peppercorns, and it worked well. I omitted the mushrooms.