Vegan mushroom cream sauce

Ingredients for 4 servings:

• 400 g mushrooms
• 3 garlic cloves
• 2 onions
• 2 tbsp wheat flour
• 2 tsp thyme, shredded
• 200 ml vegetable stock
• 200 ml soy cream (Soy Cream Cuisine) or oat cream (Oat Cream Cuisine)
• 2 tsp mustard
• 2 tbsp yeast flakes, if possible fine
• 0.3 tsp salt
• 1 ½ tsp pepper
• ½ bunch parsley
• Oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

simple, without extravagant ingredients

Fry the sliced ​​mushrooms in a little oil in a pan for 3-4 minutes. Then add the finely chopped garlic and the finely diced onions and fry for another 3 minutes. Add the flour and thyme to the pan and sauté briefly. Then deglaze with vegetable stock and soy or oat cuisine and season with mustard, nutritional yeast, salt, and pepper. Let the mushrooms simmer over low heat for about 10-15 minutes. If the sauce is too thick, add a little more vegetable stock or cuisine. Finally, add the finely chopped parsley and season to taste. The creamy mushroom sauce contains approximately 150 kcal per serving.