You can use whatever mushrooms you prefer to make this sauce because it just gets even better if you use a mixture of them. It’s a truly delicious, heartwarming recipe, that complements almost any side or main dish. Bonus? The leftover sauce is especially great cold on a warm slice of toast or with tofu scramble for breakfast.

Dark Beer Mushroom Sauce [Vegan]

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Serves

4

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Ingredients

  • 18 ounces mushroom of your choice
  • 1 onion
  • 2/3 cup of dark beer
  • 2/3 cup of non-dairy heavy cream (such as cashew cream)
  • 1 tablespoon nutritional yeast (optional)
  • 1 tablespoon chopped fresh rosemary
  • Salt and pepper
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Preparation

  1. Chop the onion finely and quarter mushrooms. Add them to a large skillet with a few tablespoons of water and cook until onions are translucent.
  2. Turn heat on high and add beer. Cook for 1-2 minutes to evaporate the alcohol.
  3. Add cream, nutritional yeast, and rosemary, and cook until thickened, about 2 more minutes.
  4. Season with salt and pepper, and serve warm.
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