Creamy mushroom sauce without cream: Alternative ingredients unveiled
It's hard to imagine mushroom sauce without cream, but not everyone can afford such delicacies in their diet. It's a combination that's heavy on the stomach. People who have eliminated dairy products from their diets must also find other solutions. So, can you make forest mushroom sauce creamy and thick without using cream?
22 August 2024 14:07
We enjoy aromatic forest mushroom sauce at the end of summer and autumn. Just cook a few potatoes and the delicious meal is ready because when such a wonderful sauce lands on the plate, no one looks towards the meat. Typically, forest mushrooms are combined with fried onions, fresh herbs, salt and pepper, maybe a bit of garlic, and, of course, cream or heavy cream. This last addition pairs perfectly with mushrooms; unfortunately, not everyone can afford such a combination. So, what can you add to mushroom sauce instead of cream?
What to use instead of cream in mushroom sauce?
There are at least a few options. Much depends on whether we look for vegan substitutes or lighter options than cream. The latter is somewhat easier to solve because instead of cream, we can add Greek yoghurt to the mushroom sauce, thickening it and making it slightly creamy.
Buttermilk, which pairs well with the taste of forest mushrooms, is also increasingly found in this role. Some people strive to prepare a roux, although here we are again dealing with a heavy addition. Let's mention that a thick sauce can be achieved by evaporating the water and cooking the entire mixture uncovered over high heat. In such a case, it’s worth adding demi-glace to the mushroom sauce, a reduced, thick broth made from roasted beef or veal bones. You can prepare demi-glace yourself at home or buy it in the shop.
Vegan substitutes for cream in mushroom sauce
For vegan substitutes, consider plant-based "creams" like soy or oat. Coconut milk also is a thickener for mushroom sauce, provided the coconut flavour won't bother anyone. An interesting trick is to use millet, which thickens the sauce nicely without changing its flavour.
First, sauté some onions with garlic, then add a small amount of water to the pan, about 30 millilitres. Add a tablespoon of millet and cook the mixture until the millet softens. Then blend all the ingredients, and use this prepared "thickener" to thicken the mushroom sauce. Since the millet is cooked and then blended with the onions and garlic, the sauce gains even more flavour, and you won't detect the notes of the millet itself.
