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Mushroom Sauce #2

Mushroom Sauce #2 recipe image
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. It’s an excellent choice for vegan dinners or as a rich accompaniment to simple sides.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 1582.7
Dietary: Vegan
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. It’s an excellent choice for vegan dinners or as a rich accompaniment to simple sides.
Ingredients
  • 1/2 cup Whole wheat flour
  • 3 Cloves Garlic, diced
  • 1 Green Pepper, diced
  • 1/2 pound Mushrooms, sliced
  • 1/2 cup Tamari
  • 1 teaspoon Garlic powder
  • 1/2 cup Light vegetable oil
  • 3 Onions, chopped fine
  • 1 Stalk Celery, diced
  • 3 cup Vegetable stock or water
  • 1 teaspoon Parsley
  • 1/2 teaspoon Salt
Directions
  1. 1
    Heat 1/4 cup of the vegetable oil in a medium saucepan over medium heat.
  2. 2
    Add the whole wheat flour to the hot oil, stirring constantly with a whisk or spoon.
  3. 3
    Cook and stir the flour mixture until it turns a golden brown color, about 3-5 minutes.
  4. 4
    Remove the browned roux from the pan and set aside in a bowl.
  5. 5
    In the same saucepan, add the remaining 1/4 cup of vegetable oil.
  6. 6
    Add the chopped onions, diced celery, diced green pepper, and diced garlic to the pan.
  7. 7
  8. 8
    Add the sliced mushrooms to the pan and cook for an additional 3 minutes, stirring to combine.
  9. 9
    Pour the vegetable stock into a blender.
  10. 10
    Add the reserved browned flour mixture to the blender with the stock.
  11. 11
    Blend on high speed until the mixture is completely smooth and homogenized.
  12. 12
  13. 13
    Stir in the tamari, garlic powder, salt, and parsley.
  14. 14
    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.

Keywords: mushroom sauce, vegan sauce, whole wheat roux, garlic onion sauce, umami sauce, tamari sauce, plant based, dairy free, comfort food, vegetable stock, earthy flavor, blended sauce, celery parsley, green pepper, thickener, homemade sauce, side dish, pasta sauce, grain bowl topping, nutty flavor
Read it online: https://www.chefs-mate.com/recipe/mushroom-sauce-2/