Mushroom sauce recipe with creamy white beans

This simple, protein-rich mushroom sauce recipe with creamy white beans is vegan, gluten-free and simply delicious!

Instead of sour cream, roux or cream, pureed white beans are mixed into the garlic-roasted mushrooms, making the sauce incredibly creamy.

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• Mushroom sauce recipe with creamy white beans

The vegan mushroom sauce recipe with creamy white beans can be eaten as a quick lunch or dinner with pasta, bread dumplings, potato dumplings, boiled or mashed potatoes, baked vegetables or Schupfnudeln (Austrian Style Gnocchi). All kinds of fried and baked potatoes also go well.

Ingredients

You will need the following ingredients for the vegan mushroom sauce:

• 400 g brown champignon mushrooms
• 5 cloves of garlic (or less 😉
• olive oil
• salt
• pepper
• 1 bunch of parsley

For the creamy bean sauce you will need:

• 400 g white beans, cooked (~ 2 cups)
• 250 ml vegetable soup (1 cup)

Instructions

Clean the mushrooms and cut into thin slices.
Peel and press the garlic (or chop finely).
Heat the olive oil in a pan and fry the mushrooms with the garlic until dark, season lightly with salt. Stay with the pan and stir frequently.
Finely chop the parsley and fry briefly.
Finely puree the cooked beans and vegetable soup and pour over the mushrooms. Bring to the boil. Season to taste with salt and pepper.

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