The lovely Sandra submitted this recipe, she said “This is a pretty light recipe, it doesn’t look like much but it’s pretty moreish. This makes a great sauce for pasta too, maybe add a teaspoon of parsley or oregano.” We gave the recipe a go and it was scrumptious, using some posh bread that Luke had skipped for the toast. We also added a little bit of nutritional yeast on top, which went well. Thanks Sandra for submitting this recipe, we hope to see more of your delicious offerings!
Ingredients: 300g mushrooms, 2 cloves of garlic, 1 small onion, 2 tablespoons soy milk, Potato starch or instant mash to thicken,
Salt and pepper to taste, Oil for frying, Bread for toast
Heat the oil on medium heat in a frying pan; while it’s heating, slice your onion (into semicircles, they cook faster when sliced against the grain) garlic (smaller pieces = bigger flavour) and mushrooms (whichever way you feel like chopping them), then add to the oil.
Fry for approx. 5 minutes, until the onions are translucent, then season with salt and pepper. Put your bread in the toaster or under the grill at this point. Add one tablespoon of soy milk to your mushroom mixture, and allow to simmer (preferably covered) for 2 minutes. Add remaining soy milk, and sprinkle in some potato starch or instant mash, stirring constantly. This gives your sauce a nice, thick texture, so if you prefer really runny sauce, skip this step.