This amazing tasting recipe inspired by Sonia of The Healthy Foodie fame is a fabulously creamy and luxurious tasting one, that changes the texture of the normal coconut cream mushroom sauce. It is a delectable blend of mushrooms and onions cooked in ghee with a creamy almond nut butter sauce. Totally easy to make and to eat on it’s own, over courgette / veggie noodles as a vegetarian meal, or as a side to a protein dish, the sauce takes mushrooms cooked on its’ own, or combined with spinach, to decadent gluten and sugar-free cooking.
The combination of almond nut butter, Dijon mustard and herbs blended in water to form and smooth liquid sauce, and added to the cooked mushrooms and spinach, lends an amazing taste to this dish.
Just for you to try it – you will not be disappointed
400g mushrooms, roughly chopped (I used grilling mushrooms)
1 medium sized onion, sliced
2 tblsp ghee
150g raw baby spinach OR 250g chopped, blanched spinach
½ cup raw cashew nut butter
2 tblsp Dijon mustard (sugar free)
1 tblsp dried sage
1 tsp dried or fresh thyme, finely chopped
½ tsp Himalayan or Sea Salt
½ tsp freshly ground black pepper
2 cups water
- Add ghee to a non-stick pot on medium stove top heat.
- Once the ghee is heated, add in the onions and saute until soft and translucent.
- Add in the mushrooms and cook uncovered for about 10 minutes.
- While the mushrooms are cooking, prepare the creamy sauce by”
- adding the raw cashew butter, Dijon mustard, sage, thyme, salt and pepper to a large dish or measuring jug, and mixing well until all the ingredients are completely combined. Add the water, about ¼ cup at a time and mix well between each addition, to avoid the formation of lumps and to ensure that the sauce will be smooth and creamy.
- Pour the cashew nut butter mixture over the cooked mushrooms and onions, turn the heat down to low and mix until well combine
- Add in the chopped spinach and mix it in. Turn off the heat and let the sauce sit for a few minutes to allow the spinach to wilt if using, raw spinach, then give it a final stir. If you feel the sauce is too thick, add a little bit more water to reach the consistency needed.
- Serve as desired.