Vegan Creamy Mushroom Sauce

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Remove mushroom stems and slice mushroom tops. Keep separated.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Heat a medium pot over medium heat. Add 1 teaspoon oil with onion and garlic. Stir to coat and cook until onion is translucent, about 5 minutes. Stir in zucchini and mushroom stems; saute until vegetables start to soften, about 5 minutes. Add nutritional yeast, basil, nutmeg, salt, and pepper; stir to coat. Cook until zucchini has fully softened, about 5 minutes more. Add 1/4 cup water, coconut milk, and lime juice and let simmer for 2 minutes.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'At the same time, heat a skillet over medium heat. Add remaining 1 teaspoon oil and sliced mushrooms. Let cook for a few minutes. Sprinkle with sea salt and cook for a few more minutes. Pour 2 tablespoons water and wine into the skillet to deglaze. Remove from the heat until step 1 is completed.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Process vegetable mixture with an immersion blender until smooth. Stir in sauteed sliced mushrooms and serve.'}

📊 Nutrition Facts

Per serving (2 servings total)