Creamy mushroom sauce, served with gnocchi and salad

This creamy plant-based dish is comfort food at its best.

It’s on the table in less than 30 minutes plus eating more plants is good for gut health.

Now that sounds like a win win!

Ingredients

  • 200-250 gram mushrooms / champignon
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 2-3 tbsp good butter
  • Splash of vegetable oil
  • 2.5 dl cream, dairy or plant based (do not use low fat because the sauce will separate)
  • Ca. 0.5 dl water
  • 1 tbsp dried parsley – fresh is also good
  • 1 teaspoon garlic powder
  • 1 stock cube
  • Salt, pepper to taste
  • Fresh gnocchi

To serve:

  • Parmesan cheese, grated
  • Fresh parsley and chives, finely chopped

Method

  • Heat the butter in a deep frying pan
  • Add the mushrooms and cook until they’re golden and the juices dry up; remove from pan
  • Add a little cooking oil, then the shallots and garlic and stir until softened
  • Return the mushrooms to the pan
  • Add cream, stock cube, garlic powder and parsley
  • Season with salt and pepper
  • Simmer on low heat until the sauce thickens a little, add the gnocchi and let them warm up gently for a few minutes

Serve with grated parmesan cheese and the finely chopped herbs.

Adding a salad further ups your plant points.

Yum yum yum!


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