Mushroom sauces have been lighting up dinner tables with their creamy flavour, and beautiful herby colour, long before Edison came with the light bulb. The earliest written record of this delicious side can be found in an 1864 cookbook as a sauce tournée and a brown gravy recipe. Add our 100% natural Black Pepper Vegan Mayo to the sauce for an elevated flavour.
Chef's note:
- You can choose to use one or several varieties of mushrooms to make the sauce.
- Avoid dried mushrooms unless they’ve been soaked for a while ahead of time, otherwise, they will just feel chewy and tough to eat.
Ingredients:
- 2 tablespoons of Boombay's Black Pepper Vegan Mayo
- 200 grams of Mushroom
- 1 small Onion
- 1 Bell Pepper (any colour)
- 2 tablespoons of Fresh Cream
- 1 tablespoon of Oil or Butter
- 1 tablespoon of chopped Coriander
- Freshly crushed Black Pepper to garnish
- Salt to taste
Products Used:
1
Prep
- Clean the mushrooms and cut them into bite-sized pieces
- Wash the bell pepper and onion and cut both into small cubes
2
Cook
- Heat oil in a pan
- Add onion and bell pepper and sauté them until just cooked, without losing their crunch
- Add mushrooms and sauté till it turns golden on both sides and season everything with salt
- Add 2 tablespoons of fresh cream and 2 tablespoons of our Black Pepper Vegan Mayo
- Mix well and remove the pan from the heat
- Serve the curry with rice, roti or naan
3
Garnish
Top the curry with chopped coriander and freshly cracked black pepper for extra flavour