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Baby Portabella Mushroom and Caramelized Onion Cream Sauce


  • 1 tablespoon extra virgin olive oil
  • 1 pound baby portabella mushrooms (crimini), very thinly sliced
  • 1 large onion, very thinly sliced
  • 1 clove garlic, crushed (or one frozen cube)
  • 3 tablespoons margarine
  • 1 tablespoon all-purpose flour
  • 1 cup soy milk
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper


  1. Heat oil in a medium/large skillet over medium heat.
  2. Add onion and garlic and sauté until soft and caramelized, around 10 minutes.
  3. Add mushrooms and sauté until all the liquid is absorbed.
  4. Transfer onions and mushrooms to a large bowl and set aside.
  5. Melt margarine over low heat in the same skillet that the mushrooms were sautéd in.
  6. Add flour all at once and whisk until smooth.
  7. Add the soy milk, salt, and pepper, increase heat to medium, then whisk until smooth and thick, around 5 minutes.
  8. Return mushroom mixture to the skillet and heat through, stirring continuously.
  9. If sauce is too thick add additional soy milk or hot water to achieve desired consistency.
  10. Serve under Baby Portabella Mushroom Wontons.


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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.