Dairy-free Mushroom Sauce (Vegan, Paleo)
Made out of only four ingredients: mushrooms, olive oil, coconut cream, and black pepper. Whole30, paleo, Dairy-free, and grainfree.
Servings: 2 -3
Ingredients
- 2 teaspoons olive oil
- 16 ounces baby bella mushrooms , sliced into 1/2-inch thick slices
- 1 cup canned coconut cream ( without preservatives, for Ex. Savoy)
- 1 teaspoon ground black pepper
- a pinch of salt
Instructions
- Add the olive oil to a large frying pan and heat over medium-high heat.
- Add the sliced baby bella mushrooms and mix into the oil. Cook for about 4 minutes, without mixing the mushrooms at all.
- Then mix them frequently while they cook for about 2-3 minutes. At this point the mushrooms should start shrinking in size and sweating.
- Reduce the stovetop heat to medium. Cook the mushrooms for another 4 minutes without mixing them. Mix them, and then cook them while mixing every so often for the next 5-10 minutes, or until the are grilled and golden brown. They shouldn't be "wet" anymore by this point. Add the coconut cream, ground black pepper and salt to the dish and mix.
- Let the sauce simmer and thicken for the next 1-3 minutes.
Notes
- Instead of coconut cream, you can use oat cream. Just know it won't be Paleo or Whole30.
- Instead of coconut cream, you can use a different non- dairy heavy cream replacement.
- You can add a splash of cognac or Porto to the sauce for extra flavor.
- Use less black pepper if you want less pepper taste.
Nutrition
Calories: 484kcal | Carbohydrates: 18g | Protein: 10g | Fat: 46g | Saturated Fat: 38g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 38mg | Potassium: 1419mg | Fiber: 4g | Sugar: 4g | Vitamin A: 5IU | Vitamin C: 3mg | Calcium: 59mg | Iron: 4mg