Creamy Mushroom Sauce

Creamy Mushroom Sauce

Meta

Butter-free, dairy-free. Allergens: Sesame (tahini).

Ingredients

• Sauté stage
• 500 g mushrooms, sliced
• ⅛ tsp sea salt
• 1 tsp dried parsley
• 4 tbsp water
• Sauce base
• 3 tbsp tahini
• 1 litre water
• Thickening slurry
• 4 tbsp cornflour or cassava flour
• 8 tbsp cold water
• Finish
• ¼ tsp sea salt

Method

1. Sauté mushrooms: Add the mushrooms to a wide pan over medium heat. Add 4 tbsp water. Stir in the sea salt and dried parsley. Sauté 5–7 minutes until the mushrooms are softened and reduced.
2. Add tahini: Stir in the tahini and cook 1–2 minutes to coat the mushrooms.
3. Simmer: Add 1 litre water and bring to a gentle simmer.
4. Thicken: In a small bowl, whisk the cornflour or cassava flour with 8 tbsp cold water to make a slurry. Pour in slowly while stirring. Simmer 2–4 minutes until thickened.
5. Finish: Add the sea salt and adjust to taste. Remove from heat once creamy.

Serving ideas

• Use as a creamy pasta sauce (stir through hot pasta and loosen with hot water if needed).
• Spoon over baked potatoes or roasted vegetables.
• Serve with rice or gluten-free noodles.

Body & Sensory Notes

• Odour profile: Earthy but not pungent; herbs help keep the aroma clean.
• Dose notes: Larger amounts of mushrooms and nut butter can be richer and more aromatic for some.
• Energy: Calorie-dense; fats can increase satiety and steadiness when portioned appropriately.