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Ingredients
0 servings
2Mushroom Bouillon Cubes
2 ½ cupswater
warm, to dissolve the cube
8 ozfresh mushrooms
sliced, such as baby portobello or white button
2 tablespoonsolive oil
or plant-based butter
4 tablespoonscornstarch
or 2 Tbsp all purpose flour
½ cupunsweetened dairy-free milk
optional, for extra creaminess like oat or soy milk
Black pepper
fresh thyme
to taste
Instructions
Step 1
1. Dissolve the Cube: Dissolve the Knorr Mushroom Bouillon Cube in 2 cups of hot water and set the broth aside.
Step 2
2. Sauté the Mushrooms: Heat the olive oil in a skillet over medium heat. Add the sliced mushrooms and cook for about 8 to 10 minutes until browned and their liquid evaporates.
Step 3
3. Make a Roux: Sprinkle the 2 Tbsp flour over the cooked mushrooms. Stir well and cook for 2 to 3 minutes to remove the raw flour taste.
Step 4
4. Add the Broth: Slowly pour in the mushroom stock while stirring constantly to prevent lumps. If using dairy-free milk for a creamy texture, add 1/2 cup now along with the stock.
Step 5
5. Simmer and Thicken: Bring the mixture to a gentle boil, then turn the heat down to low. Simmer for 5 to 7 minutes until the sauce thickens.
Step 6
6. Season: Season with black pepper and fresh thyme, then taste before adding extra salt since the bouillon cube is already seasoned.
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