This recipe is so darn easy to make and can embody a wide array of dishes! I blend in quinoa for a creamy mushroom risotto (recipe will soon be posted), as a simmering sauce for chicken or turkey, as a pasta sauce, as a base in soups and stews, and as a base for meatballs.
- 2 tbsp olive oil
- sprinkle of oregano
- sprinkle of rosemary and thyme
- 1 container button mushrooms
- 1 white onion
- 3 cloves garlic
- 3/4 cup red wine
- 3/4 cup almond meal
- 1/4 cup nutritional yeast
- In a food processor, chop the onions and garlic, then add the mushrooms.
- Chop loosely so that they do become a blended texture. (If you do not have a food processor, finely chop the onion, garlic, and mushroom.
- Add the onion and garlic to a sauteing pan and sautee with olive oil and oregano.
- Once the onion and garlic is translucent, add the chopped mushrooms and sautee for 5-7 minutes.
- There should start to be a formation of juices from the ingredients that will serve as the base. Once you start to see these juices, add the red cooking wine.
- To beef up the sauce, add the almond meal and nutritional yeast.
- Add the rosemary and thyme.
- Taste the sauce before you finish cooking it – you might find for your personal taste you will want to add more wine, or more almond meal. Play around with the seasonings so you can personalize the sauce for your liking.
- To make big batches to freeze, you can use two or three containers or mushrooms, then you would double/triple the sizes of the rest of ingredients.