400 g mushrooms
1 small onion or 2 shallots
1 clove of pink garlic
150 ml vegetable stock
150 ml vegan cream
25 g vegan margerine
1 tbs Vermouth or port (optional)
a few drops of lemon juice
salt & freshly ground pepper
Wipe the mushrooms and thinly slice.
Melt the vegan margerine in a saucepan and add the finely chopped onion or shallots. Gently
cook for a few minutes until soft. Add the Vermouth or Port (if using) and leave to evaporate for a few seconds. Add the chopped garlic and mushrooms and continue to cook over low heat. Add the stock and cream, salt & pepper, increase the heat and cook for a further 5 mins.
Add a few drops of lemon juice.
Tip : You can blend half of the mixture in a food processor to obtain a slighty thicker sauce.
Serve with pasta, rice or with nut roast.
1 small onion or 2 shallots
1 clove of pink garlic
150 ml vegetable stock
150 ml vegan cream
25 g vegan margerine
1 tbs Vermouth or port (optional)
a few drops of lemon juice
salt & freshly ground pepper
Wipe the mushrooms and thinly slice.
Melt the vegan margerine in a saucepan and add the finely chopped onion or shallots. Gently
cook for a few minutes until soft. Add the Vermouth or Port (if using) and leave to evaporate for a few seconds. Add the chopped garlic and mushrooms and continue to cook over low heat. Add the stock and cream, salt & pepper, increase the heat and cook for a further 5 mins.
Add a few drops of lemon juice.
Tip : You can blend half of the mixture in a food processor to obtain a slighty thicker sauce.
Serve with pasta, rice or with nut roast.
