Creamy Mushroom Sauce
A flexible, savory sauce that worked on the dry store-bought rotisserie chicken I had last week and would work for: pasta, grains, roasted vegetables, eggs. It’s fast, easy-going, with staple ingredients, while being gourmet, to use the old-fashioned word. Ingredients 2 small containers mushrooms (Bella, mixed, or your favorite), coarsely chopped Vegan butter or regular butter Olive oil 1–2 cups veggie or chicken stock 2 cloves garlic or Dorot cubes 1–2 tsp mustard (Dijon recommended) Splash of lemon Cream or vegan cream. Nutpods is my North Star, and an internet favorite: https://amzn.to/3Q6DN6y Salt or truffle salt Black pepper Instructions Sauté the mushrooms Heat a mix of butter and olive oil in a sauté pan. Add the mushrooms and a pinch of salt. Cook for about 10 minutes until they release moisture and develop color. Build the sauce base Keeping the heat on, pour in 1–2 cups of stock . Add the garlic and mustard. ...