This rich and tasty sauce can go on pizza, noodles, rice--almost anything! If you like mushrooms, this will be your new favorite.
1 TBLSP olive oil
2 2-inch across baby Portobello mushrooms, sliced (you can use other kinds for a milder flavor)
2 green onions, diced
½ teaspoon vegan butter
1 clove garlic
1 TBLSP all-purpose flour (you can use a gluten free option too)
1 TBLSP white wine
½ teaspoon vegan Worcestershire sauce (I make my own)
3 TBLSP water or vegetable broth
½ TBLSP nutritional yeast
Pinch of dried thyme
Pinch of dried tarragon leaves
½ teaspoon dried chives
Pinch black pepper
1/3 cup non-dairy milk (I like almond milk, but they’re all good)
- In a skillet, add the olive oil and mushrooms. Cook for about 4 minutes over medium low heat, until they begin to soften and brown.
- Add in the green onions and cook for another 2 minutes. Take it off the heat and set it aside.
- In a small saucepan, heat the vegan butter over medium heat. Add the garlic and cook for 3 or 4 minutes. Whisk in the flour and combine well. It should make a paste. Turn the heat down if it’s starting to stick or brown.
- Add in the white wine, Worcestershire sauce, and the water or broth. Let it thicken a bit.
- Stir in the nutritional yeast, thyme, tarragon, chives, salt, and pepper. Add in the milk and whisk it in too. Let it thicken a bit.
- Add this sauce to the mushrooms and toss in the black olives. Stir over medium heat for about 5 minutes.
- Serve over pasta, zucchini noodles, your favorite faux meats, rice, breakfast biscuits—anything you can think of!
- This would be lovely with 4-6 sliced black olives in there, or a crown of chopped and toasted walnuts.