Mushroom in Dairy-Free Cream Sauce

Mushroom in Dairy-Free Cream Sauce can be an entreè or small meal.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Dice 3 spring onions

Step 2

Dice ginger

Step 3

Quarter all mushrooms

Step 4

Heat the oil in a skillet

Step 5

When skillet is hot, add salt first, then diced spring onions and ginger. Toss well with wooden spoon to avoid burning.

Step 6

Once spring onions start to look translucent on the edges, add quartered mushrooms and turn down to mild-mid heat.

Step 7

Toss all ingredients in skillet until they start to settle with heat dropping. Add smoked paprika according to taste.

Step 8

Add cornflour. Toss well, and as oil dries out slowly add almond milk. Stir well, and as the milk, liquids and cornflour start to dry again add just enough almond milk to make a thick sauce mix. Repeat this process one or two times.

Step 9

Switch off heat, continue to stir as the food settles in the skillet. Once food is just settled, place a lid over the skillet. Check twice every two or three minutes in case mix needs stirring. Once mix seems consistent, replace the lid and leave for between five and seven minutes.

Step 10

Place on warm plates and let rest on the plates for up to four minutes. Add a bowel of your favorite salad on the side. Serves up to four persons as large entreè size.