This robust Mushroom Sauce #2 is a versatile, plant-based condiment perfect for drizzling over roasted vegetables, pasta, or grain bowls. The foundation of this sauce is a carefully browned whole wheat flour roux, which provides a deep, nutty flavor and a velvety texture without any dairy. Aromatics like onion, celery, and garlic are sautéed until soft and sweet, building a complex flavor profile before the mushrooms are added. The addition of tamari brings a savory umami depth that enhances the earthiness of the mushrooms. Finished with fresh parsley and a hint of garlic powder, this sauce offers a hearty, home-style comfort food experience. ItâÂÂs an excellent choice for vegan dinners or as a rich accompaniment to simple sides.
Mushroom Sauce #2
Description
This robust Mushroom Sauce #2 is a versatile, plant-based condiment perfect for drizzling over roasted vegetables, pasta, or grain bowls. The foundation of this sauce is a carefully browned whole wheat flour roux, which provides a deep, nutty flavor and a velvety texture without any dairy. Aromatics like onion, celery, and garlic are sautéed until soft and sweet, building a complex flavor profile before the mushrooms are added. The addition of tamari brings a savory umami depth that enhances the earthiness of the mushrooms. Finished with fresh parsley and a hint of garlic powder, this sauce offers a hearty, home-style comfort food experience. ItâÂÂs an excellent choice for vegan dinners or as a rich accompaniment to simple sides.Ingredients
Directions
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Heat 1/4 cup of the vegetable oil in a medium saucepan over medium heat.
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Add the whole wheat flour to the hot oil, stirring constantly with a whisk or spoon.
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Cook and stir the flour mixture until it turns a golden brown color, about 3-5 minutes.
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Remove the browned roux from the pan and set aside in a bowl.
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In the same saucepan, add the remaining 1/4 cup of vegetable oil.
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Add the chopped onions, diced celery, diced green pepper, and diced garlic to the pan.
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Add the sliced mushrooms to the pan and cook for an additional 3 minutes, stirring to combine.
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Pour the vegetable stock into a blender.
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Add the reserved browned flour mixture to the blender with the stock.
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Blend on high speed until the mixture is completely smooth and homogenized.
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Stir in the tamari, garlic powder, salt, and parsley.
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Reduce heat to low and simmer the sauce for 10 minutes, stirring occasionally, until thickened to desired consistency.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 1582.7kcal
- % Daily Value *
- Total Fat 124.2g192%
- Saturated Fat 18.5g93%
- Cholesterol 0.0mg0%
- Sodium 9817.7mg410%
- Total Carbohydrate 108.1g37%
- Dietary Fiber 19.1g77%
- Sugars 9.5g
- Protein 25.7g52%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
To adjust thickness: If the sauce is too thick, add more vegetable stock or water one tablespoon at a time while blending. If it is too thin, mix a small amount of additional whole wheat flour with a little cold water to form a slurry, then blend it with the stock before adding back to the pan.
Storage: Allow the sauce to cool completely before transferring to an airtight container. It can be refrigerated for up to 4 days. Reheat gently on the stove, adding a splash of water if it has thickened too much upon standing.
Substitutions: You can use white flour instead of whole wheat for a lighter color and milder flavor, though the whole wheat adds a nice nuttiness. Gluten-free flour blends can be used for a gluten-free version. Soy sauce can replace tamari if you do not require a gluten-free product.
Cooking Tip: Be careful not to burn the flour when making the roux. It should be golden brown, not dark brown or black, which can impart a bitter taste. Stir frequently to ensure even cooking.
