Vegetarian Creamy Mushroom Sauce
This rich and flavourful Vegetarian Creamy Mushroom Sauce is perfect for pouring over fluffy mashed potatoes, grilled chicken, or using as a warm dip with freshly toasted bread. Loaded with sautéed mushrooms, vegetable broth, aromatic seasonings, and heavy cream, this sauce is a must have for your holiday table.
Ingredients
- 1 Vegetable bouillon
- 2 cups water
- 2 tablespoon Unsalted butter
- 1 Small onion (approximately 1/3 cup), finely chopped
- 3 Garlic cloves, finely minced
- 3 cups Cremini mushrooms, thinly sliced
- 1/2 tablespoon Italian seasoning
- 1 teaspoon Garlic powder
- 1 teaspoon Dried parsley
- 1 teaspoon Chili flakes
- 1/4 teaspoon White pepper
- 1 tablespoon Cornstarch
- 1 cup Heavy cream
Instructions
- In a microwave-safe bowl, heat 1 cup of water with the vegetable bouillon for about 2 minutes. Remove from the microwave and stir until the bouillon is fully dissolved. Set aside.
- In a large pan or medium-sized pot, melt the butter over medium heat. Once melted, reduce the heat to medium-low and add the chopped onions and garlic. Cook until the onions are soft and translucent. Then add the mushrooms and cook until they’ve reduced in size and most of the moisture has cooked off.
- Add the garlic powder, dried parsley, chili flakes, and white pepper. Stir well to coat the mushrooms in the seasoning. Pour in the prepared vegetable broth and the remaining 1 cup of water.
- In a small bowl, whisk the cornstarch with a few tablespoons of the heavy cream until smooth and no lumps remain. Pour this into the pan along with the rest of the heavy cream, and stir until combined. Let the sauce simmer gently for about 10 minutes, or until it thickens to your liking. Taste and add salt if needed. Once the sauce is thick and creamy, serve it right away over mashed potatoes, grilled chicken, or any dish you like.