Thursday, March 7, 2013

'Creamy' Mushroom and Dill Sauce

Mushrooms are one of my favourite veggies, they're so versatile and come in such a wide variety and range of flavours and textures that there's always something for the dish you have in mind. They can taste so 'meaty' that when you're trying to cut down on your salt intake (or transitioning to a vegetarian diet) they're perfect to give that punch of flavour to complete a satisfying meal. 

This 'creamy' mushroom sauce is thick and full of intense earthy mushroom flavour with a kick of dill to freshen it up. It makes the perfect addition to almost any vegetable, grain, bean dish. Plus it's packed with protein so it makes a substantial, filling portion of the meal.

'Creamy' Mushroom and Dill Sauce
Makes 4-6 serves
1 x 300g packet silken tofu (organic Japanese style)
4 cups chopped mushrooms
1 cup chopped fresh dill
1/2 cup peas
1/2 cup broad beans
1/2 cup water (or to your desired consistency)

  • Saute mushrooms with a little water until completely softened
  • Boil peas and beans in another pot
  • Double shell broad beans
  • Combine all ingredients (except dill)
  • Chop dill finely- including stalks
  • Blend well
  • Enjoy with veggies/grains/pasta anything!
  • Keep well in the fridge for up to a week
If you're not a veggie lover then blending vegetables into sauces is a great way to get started! If you like the flavour but aren't keen on the texture of mushrooms then this one is for you.

Love and Smiles,

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