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Double Mushroom Sauce


Vegan Planet, Robin Robertson----sent in by Eve

This is the best of all the mushroom sauces I've tried. If the price of dried mushrooms is daunting, you can dry your own on purpose or by default (mine dried nicely in a forgotten paper bag in the refrigerator!)


120 ml 1/2 c. dried mushrooms, soaked in 1/2 c. very hot water for 20 minutes
15 ml1 T. olive oil
110 g4 oz. shallots or other onion
240 ml1 c. sliced white or cremini mushrooms
350 ml1 & 1/2 c. vegetable stock or mushroom stock
15 ml1 T. tamari
1 ml1/4 tsp. salt
freshly ground pepper to taste
I T. tapioca starch (or cornstarch) dissolved in 2 T. water


Drain and chop the soaked mushrooms, reserving the soak water.

Heat the olive oil in a medium saucepan and add the onions. Cover and cook until softened. Add all the mushrooms and cook 2 minutes. Stir in the stock, tamari, and reserved soaking liquid and season with salt and pepper to taste. Bring to a boil, then reduce heat to low.

Whisk in the tapioca(or cornstarch) mixture and stir until thickened, 2 or 3 minutes.

Major Ingredients: