Embrace the earthy richness of mushrooms in this luxuriously creamy, plant-based sauce. Zucchini forms the surprising, nutrient-packed foundation, resulting in a guilt-free indulgence that will elevate your favorite grains, noodles, or vegetables.

Follow The Directions

01

Step

Prepare the Mushrooms: Remove mushroom stems and thinly slice the mushroom caps. Keep stems and caps separated. (5 minutes)

02

Step

Sauté Aromatics and Zucchini: In a medium pot, heat 1 teaspoon of olive oil over medium heat. Add the diced onion and minced garlic, stirring to coat. Sauté until the onion becomes translucent, about 5 minutes. Add the chopped zucchini and mushroom stems; sauté until the vegetables begin to soften, about 5 minutes. Stir in the nutritional yeast, dried basil, nutmeg, sea salt, and pepper; cook for another 5 minutes, until the zucchini is fully softened. (15 minutes)

03

Step

Simmer and Infuse: Add 1/4 cup of water, coconut milk, and lime juice to the pot. Bring to a gentle simmer and cook for 2 minutes, allowing the flavors to meld. (2 minutes)

04

Step

Sauté Mushroom Caps: While the sauce simmers, heat a skillet over medium heat. Add the remaining 1 teaspoon of olive oil and the sliced mushroom caps. Cook, undisturbed, for a few minutes to develop a golden-brown sear. Sprinkle with sea salt and continue cooking until softened and lightly browned, about 5 minutes. Deglaze the pan with 2 tablespoons of water and red wine, scraping up any browned bits from the bottom of the skillet. Remove from the heat. (10 minutes)

05

Step

Blend and Finish: Using an immersion blender, carefully process the vegetable mixture in the pot until smooth and creamy. Stir in the sautéed sliced mushrooms. (2 minutes)

06

Step

Serve: Garnish with freshly chopped basil and serve immediately over your choice of grain, pasta, or vegetable.

For a richer flavor, consider using a mix of mushroom varieties like cremini, shiitake, and oyster.
Adjust the amount of water to achieve your desired sauce consistency. Add more for a thinner sauce, less for a thicker one.
A splash of balsamic vinegar at the end can add a delightful tang.
This sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving.
For those without an immersion blender, a regular blender can be used. Be extremely careful when blending hot liquids and vent the blender lid to prevent pressure buildup.