Vegan Red Wine Mushroom Sauce

🛒 Ingredients

• 350 g mixed mushrooms (button, cremini, or shiitake), cleaned and halved or quartered
• 1 medium yellow onion, thinly sliced.. 2 garlic cloves, minced
• 2 tbsp olive oil or vegan butter
• 150 ml dry red wine (Cabernet Sauvignon, Merlot, or Pinot Noir work best)
• 300 ml low‑sodium vegetable stock
• 1 tbsp all‑purpose flour (or cornstarch mixed with 2 tbsp water for gluten‑free)
• 1 tsp fresh thyme leaves (plus extra for garnish)
• ½ tsp smoked paprika (optional, for warm depth)
• Sea salt and freshly cracked black pepper, to taste
• 1 tsp maple syrup or coconut sugar (optional, to balance acidity)
• 1 tbsp soy sauce or tamari (adds rich umami)

👩‍🍳 Instructions

1. 1

   Sauté mushrooms: Heat the oil or vegan butter in a skillet or pan over medium‑high heat. Add the mushrooms and cook for 6–8 minutes until golden brown and all released liquid has evaporated. Remove and set aside.

2. 2

   Caramelise aromatics: In the same pan, lower heat to medium, add the sliced onion and cook for 5–7 minutes until soft and lightly golden. Stir in the garlic and cook for another 30 seconds until fragrant.

3. 3

   Deglaze with wine: Pour in the red wine, scraping any browned bits from the bottom of the pan. Simmer for 3–4 minutes until the wine reduces by half and alcohol evaporates.

4. 4

   Thicken the base: Sprinkle in the flour and stir constantly for 1 minute. Gradually pour in the vegetable stock while whisking continuously to avoid lumps. Add the thyme, paprika, tamari, and sweetener if using.

5. 5

   Simmer to finish: Return the cooked mushrooms to the pan. Bring to a gentle simmer, then lower heat and cook for 8–10 minutes until the sauce thickens and coats the back of a spoon.

6. 6

   Adjust and serve: Taste and add salt, pepper, or extra herbs as needed. Garnish with fresh thyme before serving. Use immediately, or store in an airtight container in the fridge for up to 4 days.