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For Sandwiches, Panini, Toast, Tartine and Tramezzini: an irresistible Vegan mushroom sauce, homemade! http://www.my-personaltrainer.it/Tv/R... Ingredients Recipe 200 g of champignon or honey mushrooms or pioppini To taste salt To taste pepper 50 ml of dry white wine 2 tablespoons of extra virgin olive oil 120 ml of corn oil 60 ml of soy milk 1 teaspoon of mustard Preparation Mushroom Sauce - Eggless - For Bread and Tartine 1. Clean the fresh mushrooms and cut them into pieces with a long-bladed knife. 2. Pour a drop of oil into a pan, then add the mushrooms and sauté them, adding salt, garlic (fresh or powdered) and pepper. When they are browned, blend with white wine: cover with the lid and finish cooking for another 5-6 minutes. Did you know that… In this recipe we suggest using a mix of champignon and sbrise mushrooms: these mushrooms require a short cooking time. The sauce can also be prepared with honey mushrooms or pioppini mushrooms, but in this case the cooking time will be longer. 3. Once cooked, turn off the heat and let it cool completely. 4. In the meantime, prepare the vegan mayonnaise. Pour the soy milk into a beaker and season with salt and pepper. Add a teaspoon of mustard paste to taste. 5. Insert the immersion blender and blend intermittently until you obtain the consistency of mayonnaise. 6. Mix the vegan mayonnaise with the cold mushrooms. Leave to cool in the fridge for a couple of hours and serve. The alternative idea Those who wish can lighten the mushroom sauce by mixing in some soy yogurt left to drain on a cloth overnight. ************ Follow Alice's Video Recipes on MypersonaltrainerTv: http://www.my-personaltrainer.it/Tv/R... Follow Alice's Recipes on Facebook: / ricettedialice