This sauce is rich, creamy, delicious and versatile… enjoy with your Christmas dinner, a Sunday roast, pasta, sausage and mash, chickless fillets, vegan steaks or whenever you fancy!

Serves: 4

Preparation Time: 5 minutes

Cooking Time: 20 minutes

Ingredients

• 1 tsp vegan butter (Naturli is our favourite)

• 1 onion, finely chopped

• 250g/9 oz mushrooms, sliced

• ½ tsp salt

• ¼ tsp black pepper

• 1 clove garlic, finely chopped

• 150ml/⅔ cup vegan dry white wine

• 150ml/¾ cup vegan cream

• 1 tsp lemon juice

• 1 tsp syrup (eg maple or agave) or brown sugar (optional)

• 1 tbsp flat leaf parsley, finely chopped

Method

1. Fry the onion in the vegan butter until soft.

2. Add the mushrooms, salt and pepper and cook until soft but they haven’t released their juices.

3. Add the garlic and fry for a further 2 minutes.

4. Pour the white wine into the pan, bring to the boil and then simmer down until the liquid has reduced by half.

5. Stir through the vegan cream, lemon juice and syrup and heat for a further couple of minutes or until reduced down to your desired consistency.

6. Top with the fresh parsley.

Credit: www.veganrecipeclub.org.uk