Dairy-free alternatives for a rich, creamy mushroom sauce

It's hard to imagine mushroom sauce without cream, but not everyone can afford such delicacies in their diet. It's a combination that's heavy on the stomach. People who have eliminated dairy products from their diets must also find other solutions. So, can you make forest mushroom sauce creamy and thick without using cream?

We enjoy aromatic forest mushroom sauce at the end of summer and throughout the fall. Just cook a few potatoes, and the meal is ready because when such a fantastic sauce lands on the plate, no one looks toward the meat. Typically, forest mushrooms are combined with fried onions, fresh herbs, salt and pepper, maybe a bit of garlic, and, of course, cream or heavy cream. This last addition pairs perfectly with mushrooms; unfortunately, not everyone can afford such a combination. So, what can you add to mushroom sauce instead of cream?

There are at least a few options. Much depends on whether we look for vegan substitutes or lighter options than cream. The latter is somewhat easier to solve because instead of cream, we can add Greek yogurt to the mushroom sauce, thickening the sauce and making it slightly creamy.

Buttermilk, which pairs well with the taste of forest mushrooms, is also increasingly found in this role. Some people strive to prepare a roux, although here we are again dealing with a heavy addition. A thick sauce can be achieved by reducing the water content and cooking the mixture uncovered over moderate to high heat. In such a case, it’s worth adding demi-glace to the mushroom sauce, a reduced, thick broth made from roasted beef or veal bones. You can prepare demi-glace yourself at home or buy it in the store.

For vegan substitutes, consider plant-based "creams" like soy or oat. Coconut milk also is a thickener for mushroom sauce, provided the coconut flavour won't bother anyone. An interesting trick is to use millet, which thickens the sauce nicely without changing its flavour.

First, sauté some onions with garlic, then add a small amount of water to the pan, about 30 mL. Add a tablespoon of millet and cook the mixture until the millet softens. Then, blend all the ingredients and use this prepared "thickener" to thicken the mushroom sauce. Since the millet is cooked and then blended with the onions and garlic, the sauce gains even more flavour, and you won't detect the notes of the millet itself.