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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. ItâÂÂs an excellent choice for vegan dinners or as a rich accompaniment to simple sides.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 1583
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. ItâÂÂs an excellent choice for vegan dinners or as a rich accompaniment to simple sides.
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
    Sauté the vegetables, stirring occasionally, for about 7 minutes until softened and fragrant.
  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
    Pour the blended stock and flour mixture back into the saucepan with the sautéed vegetables.
  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 4 cups

Amount Per Serving
Calories 1583kcal
% Daily Value *
Total Fat 124g191%
Saturated Fat 19g95%
Sodium 9818mg410%
Total Carbohydrate 108g36%
Dietary Fiber 19g76%
Sugars 10g
Protein 26g52%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/mushroom-sauce-2/