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Mushroom Cream Sauce

Rebecca Foehr



Serves 1


2 cups mushrooms, sliced 1⁄2 onion 200 ml vegetable broth 2 tbsp natural white almond butter 1 tsp garlic powder Some black pepper 1 handful fresh parsley


Dice onion, chop up some parsley.

Sauté onion with a little bit of water, add mushrooms and fry them until brown.

Add vegetable broth and stir in the almond butter.

Add garlic powder, spice with pepper and let cook until it’s creamy.

Stir in chopped parsley at the end.

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