If you are like me you like every sauce there is.
Give me any dish that incudes some kind of gravy or sauce I can dip my bite of food into and i am happy. Or hand me a large steaming bowl of pasta that’s swimming in a delicious and rich cream based creation and I am in foodie heaven.
Sadly for many, there is a price to pay for those rich and heavy foods.
What if you could swap some of the inflammatory ingredients in your favourite saucy dish and make it more healthy? Rather than using milk or heavy cream, this recipe I created uses a plant based unsweetened oat milk and we thicken our sauce with arrowroot flour instead of cornstarch.
For those wondering what arrowroot flour is, it is a naturally gluten free, grain free and vegan is also known as arrowroot powder or starch. It’s a great alternative for those of us who want to avoid anything GMO and pesticide laden and contains a good amont of potassium, iron and B vitamins. It also boasts more fibre than corn starch. Make sure it’s a good quality brand. I like Bob’s Red Hill brand.
So here’s my dairy free and gluten free mushroom sauce.to pair with your favourite chicken breast recipe or gluten free pasta. I’ve also used this same sauce for a savory crepe filling. It was so good! If you didn’t see my crêpe recipe blog from last week here it is.
You won’t notice the difference in flavour in this flourless, gluten free and dairy free version, but your body will thank you. I noticed I had less bloating. Ad we always want to lower inflammation in our bodies.,
Be sure to let me know how you like it! Bon appétit !
Sara’s Flourless, Dairy Free and Gluten Free Mushroom Sauce
Ingredients:
- 300 grams of sliced cremini or button mushrooms (or any favourite type of mushrooms)
- 2 Tbsp of unsalted grass fed butter or ghee
- 2 freshly pressed garlic cloves
- 1/3 cup white wine
- 1/3 cup low sodium organic vegetable stock/broth or chicken stock/broth (store bought or home-made)
- 1/4 cup unsweetened oat milk
- Sea salt and freshly ground pepper to taste
Directions:
Cook the mushrooms in a pan with butter until,tender. Add garlic and cook until translucent. Add 1/3 cup of wine until absorbed.Then add stock and oat milk to the mix. Cook for 5 minutes more then whisk 1 Tbsp of arrowroot flour with 1 tbsp of warm water in a separate small bowl., Add the mixture to the mushroom sauce to thicken.
Serve with pasta or with your chicken breast or make a special meal of savory stuffed crepes.
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