Sometimes al you need is a simple and tasty mushroom sauce with oat cream. Easy to make, fits to almost anything and not expensive to make. Additionally, you can vary it with several ingredients.
This is truly one of my best I-have-absolutely-no-idea-what-I-will-eat sauce. So easy to make and to combine!
I love to eat it with baked celeriac or vegetable patties. Or I the sauce reduce slightly further and use it as stew for pancakes. Or I add a little extra pasta water to it and make a sauce to use for my pasta. It is also delicious to vary the seasoning with a teaspoon of Dijon mustard and a clove of garlic. A little madeira and port works certainly too!
The mushrooms can also simply be replaced by crispy fried shiitake or why not chanterelles if it’s season for it?
Many opportunities in other words. Let’s get to work!
A simple and tasty mushroom sauce with oat cream
2 large yellow onions
250 g / 8.8 oz (preferably forest-) mushrooms
4 tablespoons of oat cream (see recipe here)
1 teaspoon white wine vinegar
1 tablespoon tamari
Salt and pepper
A neutral oil for baking the vegetables
Optional; some finely cut parsley or other green herbs. It always brighten up a tasty but still brown sauce!
How do I do it?
1. Peel the onion and slice it pretty rough. Heat up a pan with oil. Fry the onions slowly on low heat until soft and slightly browned. Turn and stir regularly so that the onion does not burn.
2. Brush the mushrooms and slice it in decently thick slices. Add the mushrooms to the onions and continue baking for about five minutes.
3. Add the oat cream and tamari to the pan. Let it come to a boil and add the white wine vinegar, salt and pepper. You decide how “saucy” the sauce should be, add more oatmeal cream or pasta water if you prefer it more loose.
4. Taste the sauce and serve it as an accessory to something really nice for dinner or lunch.
This recipe is free from lactose, milk protein, gluten (if you used gluten-free oatmeal oats cream) and sugar.