Who says vegans can’t have a creamy mushroom sauce? Here is a recipe to make sure you still enjoy one of your favourite meals.
– serves 4 as a side
1 punnet of mushrooms, sliced
Small bunch of chives, finely chopped
250 ml Orley Whip
1 tsp corn flour
Salt and freshly ground black pepper
In a small saucepan, over a medium heat, gently fry the mushrooms for 5-10 minutes until the mushrooms have browned. Add the salt, pepper and chives and fry for a further minute or so.
Add the Orley Whip stirring constantly.
Slowly add the corn flour, pre-mixed with a little water to form a smooth paste, while stirring the sauce until it thickens.
Reduce heat and allow to stand for a while before pouring over something fantastic like Fry’s Vegetarian Crumbed Schnitzels. Serve with steamed green beans.
Thank you to Jade from ‘The Wild Bulb’.
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