- 45ml of Olive Oil
- 1 White Onion
- 4 Cloves of Garlic
- 500g of Mushrooms
- 200ml of Vegetable Stock
- 1 Tablespoon of Tamari or Soy Sauce
- 2 Teaspoons of Dijon Mustard
- 1 Tablespoon of Gluten Free Flour
- 150ml of Oat Cream
This is so beautifully rich and creamy, no one ever believes that there isn’t a drop of dairy in it. It’s serious comfort food and gorgeous over pasta or with some mashed potato.
Dice the onion, mince the garlic and slice the mushrooms.
Add 2 tablespoons of olive oil to a large pan on medium heat. Add the onions and sauté for 5 minutes, stirring occasionally.
Then add another tablespoon of olive oil along with the garlic, and mushrooms. Toss well and cook for another 5 minutes, stirring often, until the mushrooms are tender.
Pour in the vegetable stock and tamari, bring it to a simmer and let simmer for about 5 minutes, stirring occasionally, until slightly thickened.
Stir in the Dijon mustard. Sprinkle over a tablespoon of gluten free flour and stir it in until smooth.
Pour in the oat cream, stir and season well with salt and pepper. Let it simmer gently for another 3 minutes until smooth and heated through.