Dairy-Free Mushroom Sauce

Name: Dairy-Free Mushroom Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: Extra-Virgin Olive Oil; Onion; Garlic Cloves; Vegetable Broth; Cremini Mushrooms; Sea Salt; Black Pepper; Dried Parsley; Unsweetened Coconut Milk; Tapioca Flour; Filtered Water

Recipe by Tina Gravalos

Ingredients

Time

15m

Serves

Nothing like a creamy mushroom sauce but make it dairy-free and gluten-free for all to enjoy! Serve it with your favourite pasta, over vegetables or with your favourite meats.

Condiment

Dinner

Gluten-Free

Ingredients

2 Tbsp

Extra-Virgin Olive Oil

1 small

Onion

finely chopped

Garlic Cloves

minced

1/4 cup

Vegetable Broth

8 1/2 ounces

Cremini Mushrooms

sliced

1/2 tsp

Sea Salt

1/2 tsp

Black Pepper

1 1/2 tsp

Dried Parsley

1 1/4 cup

Unsweetened Coconut Milk

2 tsp

Tapioca Flour

1 Tbsp

Filtered Water

Instructions

Heat olive oil in a frying pan over medium heat and add the onions and vegetable broth. Saute for 2-3 minutes.

Add the minced garlic and saute for another minute.

Add the mushrooms, ½ tsp sea salt, ½ tsp black pepper, and parsley. Saute for 3-4 minutes or until the mushrooms soften.

Add in the coconut milk and stir. Bring to a simmer. Add 2 tsp tapioca flour to a glass or bowl with 1 tbsp water and stir until well mixed. Add to the sauce and stir to thicken.

Taste and add more flavour if needed. Serve with pasta, vegetables, meat, chicken (see Chicken Thighs in a Dairy Free Mushroom Sauce recipe)

Store leftovers in an air-tight container in the fridge for up to 3 days.

Notes: If you don’t want pieces of onion in your sauce, you can puree the onion or grate it into the sauce so that it melts.

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Dairy-Free Mushroom Sauce

Recipe by Tina Gravalos

Ingredients

Time

15m

Serves

Nothing like a creamy mushroom sauce but make it dairy-free and gluten-free for all to enjoy! Serve it with your favourite pasta, over vegetables or with your favourite meats.

Condiment

Dinner

Gluten-Free

Ingredients

2 Tbsp

Extra-Virgin Olive Oil

1 small

Onion

finely chopped

Garlic Cloves

minced

1/4 cup

Vegetable Broth

8 1/2 ounces

Cremini Mushrooms

sliced

1/2 tsp

Sea Salt

1/2 tsp

Black Pepper

1 1/2 tsp

Dried Parsley

1 1/4 cup

Unsweetened Coconut Milk

2 tsp

Tapioca Flour

1 Tbsp

Filtered Water

Instructions

Heat olive oil in a frying pan over medium heat and add the onions and vegetable broth. Saute for 2-3 minutes.

Add the minced garlic and saute for another minute.

Add the mushrooms, ½ tsp sea salt, ½ tsp black pepper, and parsley. Saute for 3-4 minutes or until the mushrooms soften.

Add in the coconut milk and stir. Bring to a simmer. Add 2 tsp tapioca flour to a glass or bowl with 1 tbsp water and stir until well mixed. Add to the sauce and stir to thicken.

Taste and add more flavour if needed. Serve with pasta, vegetables, meat, chicken (see Chicken Thighs in a Dairy Free Mushroom Sauce recipe)

Store leftovers in an air-tight container in the fridge for up to 3 days.

Notes: If you don’t want pieces of onion in your sauce, you can puree the onion or grate it into the sauce so that it melts.