Vegan Mushroom Pan with Mustard, White Wine and Coconut Milk Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 medium onion (s)
- some fat for frying
- 500 g mushrooms
- 2 tablespoon mustard
- 150 ml white wine, vegan
- 400 ml coconut milk
- 3 tablespoon cornstarch to thicken
- 6 tablespoon water
- Salt and pepper, whiter
Print Recipe
Pin Recipe Instructions
- Dice the onion and fry in a pan in a little fat. In the meantime, cut the mushrooms into slices and add when the onions are translucent. As soon as the mushrooms start to water, add the mustard and let the liquid reduce.
- When the base of the pan collects, add the white wine and bring to the boil. Then add the coconut milk and bring to the boil. Mix the cornstarch with the water in a glass. Depending on the desired consistency, add the whole or only half a glass of cornstarch to the boiling (!) Sauce and mix with a whisk. Then season the sauce with salt and pepper and possibly another tablespoon of mustard.
- This goes well with pasta or rice.
- Tip: If the sauce is a little too sour because of the white wine, you can stir some sugar into the sauce if necessary. A little butter rounds off the sauce. However, then the dish is no longer vegan.
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