Mushroom Sauce – Without Eggs – For Bread and Canapes

Bymungus

Clean bluegoba the fresh mushrooms and cut them into small pieces with the long-bladed knife.
Pour a drop of oil into.

  • A pan, then gather the mushrooms and sauté them by adding salt, garlic (fresh or powdered) and pepper.
  • When they are browned, deglaze with white wine: cover with the lid and finish cooking for another 5-6 minutes.
  • In this recipe we suggest using a mix of champignon and sbrise mushrooms: these mushrooms require a short cooking.
  • The sauce can also be prepared with chiodini or pioppini mushrooms, but in this case the cooking will have to be longer.

When cooked, turn off the heat and allow to cool completely.

Meanwhile, prepare the vegan mayonnaise . In a beaker, pour the soy milk and season with salt and pepper. Combine a teaspoon of mustard paste to taste .

Introduce the immersion blender and blend intermittently until the consistency of mayonnaise is obtained .

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 soy yogurt left to drain on a tea towel overnight.

Nutritional values ​​and Health Comment on the recipe
Mushroom Sauce Without Eggs is a very caloric food, to be used as an ingredient for appetizers (canapés).

Calories come mainly from lipids, followed by proteins and finally carbohydrates.
Fatty acids tend to be unsaturated, proteins have a medium biological value and simple carbohydrates.

Cholesterol is absent and fibers are scarce.

This Mushroom Sauce for Bread and Canapes is a recipe that does not lend itself to the diet against overweight; it has no contraindications for metabolic diseases.

Not containing gluten and lactose, it lends itself to the diet against related food intolerances.
It is accepted by vegetarian and vegan philosophies.

The average portion varies according to the ingredient with which it is associated.