Ingredients
- 2 white or yellow onions, diced
- 6 garlic cloves, minced
- 2 tbsp olive oil
- 25 oz (700 g) fresh brown button mushrooms, sliced
- ½ cup dry white wine, optional
- 3 tbsp soy sauce or tamari
- 1½ cups vegetable broth
- 1½ cups unsweetened plant-based milk, plant cream, or full-fat coconut milk
- 4 tbsp cornstarch
- 2 tsp onion powder
- 2 tsp garlic powder
- 2 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp dried oregano
- 2 tbsp nutritional yeast, or more to taste
- Salt and freshly ground black pepper, to taste
- Fresh parsley or thyme, chopped, for garnish
Linked Recipes
Preparation
Step 1
Heat the olive oil in a large skillet over medium heat. Add the onions and cook for 5–7 minutes.
Step 2
Stir in the garlic and cook for 1 minute.
Step 3
Add the mushrooms and cook for 8–10 minutes, until they release their moisture and begin to brown.
Step 4
If using white wine, pour it in and simmer for 2–3 minutes.
Step 5
Stir in the soy sauce, vegetable broth, onion powder, garlic powder, thyme, rosemary, oregano, and nutritional yeast. Bring to a gentle simmer.
Step 6
Whisk the plant-based milk and cornstarch together until smooth.
Step 7
Slowly pour the milk mixture into the skillet while stirring.
Step 8
Simmer for 3–5 minutes, until thick and creamy. Season to taste.
Step 9
Garnish with fresh parsley or thyme and serve over pasta, rice, or mashed potatoes.
