Go Back
–+ servings
mushroom sauce recipe
Print Recipe
4.50 from 4 votes

Mushroom Sauce with Coconut Milk

This creamy mushroom sauce is a perfect second course for the times when you want to be delighted with something consistent, yet, not too heavy. The earthy flavored sauce is ideally accompanied with basmati rice, all kinds of pasta, polenta, and of course, mashed potatoes.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course, Side Dish, Vegetarian
Cuisine: Thai, vietnamese, World
Keyword: coconut milk sauce, mushroom and coconut milk sauce, mushroom sauce, vegan mushroom sauce, vegan sauce
Servings: 4 people
Calories: 422kcal
Author: Tatiana

Ingredients

  • 18 oz mushrooms brown champignons
  • 1 1/2 can coconut milk full fat
  • 1/2 cup white dry wine
  • 1 medium onion
  • 2-3 cloves garlic
  • 1 1/2 tsp nutmeg powder
  • 1 tsp salt
  • 1/2 tsp ground pepper
  • 1 tbsp all-purpose flour

Instructions

  • Peel off the onion and the garlic, finely chop and saute in 2 tbsp of olive oil in a skillet over medium-low heat
  • Clean the mushrooms, remove the stems and slice them. Sautee in the skillet over medium-high heat untill all the liquid evaporates
  • Deglaze with white dry wine
  • Use a mug to mix in the flour and 1/2 cup of coconut milk to create a paste, add it to the skillet with the mushrooms
  • Add the remaining coconut milk and season with salt, pepper, and nutmeg powder
  • Mix and let simmer for about 2-3 minutes on low heat
  • Serve on top of mashed potatoes, rice or use as pasta sauce

Nutrition

Calories: 422kcal | Carbohydrates: 18g | Protein: 8g | Fat: 37g | Saturated Fat: 32g | Sodium: 613mg | Potassium: 876mg | Fiber: 5g | Sugar: 9g | Vitamin A: 3IU | Vitamin C: 9mg | Calcium: 43mg | Iron: 3mg