Vegan Creamy Mushroom Sauce

Name: Vegan Creamy Mushroom Sauce
Total time: 40
Yield: 2
Ingredients: 10 medium mushrooms; 2 teaspoons olive oil, divided; ½ medium onion, diced; 3 cloves garlic, minced; 1 cup zucchini, chopped; 1 tablespoon nutritional yeast; 2 teaspoons dried basil; 1 pinch ground nutmeg; sea salt and ground black pepper to taste; ¼ cup water, or to taste; ¼ cup coconut milk; ½ medium lime, juiced; 2 tablespoons water, or to taste; 1 tablespoon red wine; 1 tablespoon chopped fresh basil, or to taste

Recipe by Heather: Healthy Vegan Recipes from allrecipes.com

Dinner 40 Mins.

Ingredients

2 servings

•

10 medium mushrooms
•

2 teaspoons olive oil, divided
•

½ medium onion, diced
•

3 cloves garlic, minced
•

1 cup zucchini, chopped
•

1 tablespoon nutritional yeast
•

2 teaspoons dried basil
•

1 pinch ground nutmeg

•

sea salt and ground black pepper to taste
•

¼ cup water, or to taste
•

¼ cup coconut milk
•

½ medium lime, juiced
•

2 tablespoons water, or to taste
•

1 tablespoon red wine
•

1 tablespoon chopped fresh basil, or to taste

Instructions

Remove mushroom stems and slice mushroom tops. Keep separated.
Heat a medium pot over medium heat. Add 1 teaspoon oil with onion and garlic. Stir to coat and cook until onion is translucent, about 5 minutes. Stir in zucchini and mushroom stems; saute until vegetables start to soften, about 5 minutes. Add nutritional yeast, basil, nutmeg, salt, and pepper; stir to coat. Cook until zucchini has fully softened, about 5 minutes more. Add 1/4 cup water, coconut milk, and lime juice and let simmer for 2 minutes.
At the same time, heat a skillet over medium heat. Add remaining 1 teaspoon oil and sliced mushrooms. Let cook for a few minutes. Sprinkle with sea salt and cook for a few more minutes. Pour 2 tablespoons water and wine into the skillet to deglaze. Remove from the heat until step 1 is completed.
Process vegetable mixture with an immersion blender until smooth. Stir in sauteed sliced mushrooms and serve.