Vegan Creamy Mushrooms

Vegan Creamy Mushrooms

This white sauce base is a great sauce for any dish. These creamy mushrooms go well in a wrap, in a taco shell, with macaroni or pasta shells, with risotto rice, on crostini, on bread or toast, as a dip or just as they are. I like to add Tabasco to mine.

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Prep Time7 minsCook Time8 minsTotal Time15 mins

Ingredients
 3 tbsp olive oil
 3 tbsp oat flourI used Bob's Red Mill oat flour
 500 ml almond milk
 1 tsp chopped garlic
 ½ cup chopped red onions
 250 g chopped mushrooms
 ½ chopped green pepper
 ½ chopped yellow pepper
 1 tsp Himalayan salt
 1 tsp black pepper
 handful chopped parsley
 chillies if you like it hot!

Method
1

Heat olive oil in a pan

2

Mix in oat flour then gradually add almond milk mixing it in with heat reduced to minimum

3

Add garlic and red onions

4

Cook for 1min then add mushrooms and peppers

5

Let cook for 3mins adding more milk if needed

6

Season

7

Add parsley

8

Chillies or chilli flakes

9

Serve as a dip, a filling or as a spread

Ingredients

Ingredients
 3 tbsp olive oil
 3 tbsp oat flourI used Bob's Red Mill oat flour
 500 ml almond milk
 1 tsp chopped garlic
 ½ cup chopped red onions
 250 g chopped mushrooms
 ½ chopped green pepper
 ½ chopped yellow pepper
 1 tsp Himalayan salt
 1 tsp black pepper
 handful chopped parsley
 chillies if you like it hot!

Directions

Method
1

Heat olive oil in a pan

2

Mix in oat flour then gradually add almond milk mixing it in with heat reduced to minimum

3

Add garlic and red onions

4

Cook for 1min then add mushrooms and peppers

5

Let cook for 3mins adding more milk if needed

6

Season

7

Add parsley

8

Chillies or chilli flakes

9

Serve as a dip, a filling or as a spread

Vegan Creamy Mushrooms

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