Ingredients

Adjust Servings:

	600 g diced forest mushrooms canned
	60 g dairy-free margarine
	200 g diced onions
	60 g all-purpose wheat flour
	10 g vegetable bouillon powder (no gluten or cellery)
	3 dl oat cooking cream 15% gluten free
	7 dl water
	2 g dried thyme
	2 g crushed black pepper
	7 g iodised salt

Nutritional information

271,08 kJ / 64,79 kcal

Energy

4,22 g

Fat

1,06 g

Saturated fat

4,74 g

Carbohydrates

0,94 g

Fiber

1,28 g

Protein

0,62 g

Salt

Forest mushroom sauce

Name: Forest mushroom sauce
Yield: 20
Ingredients: diced forest mushrooms: 600 g; dairy-free margarine: 60 g; diced onions: 200 g; all-purpose wheat flour: 60 g; vegetable bouillon powder (no gluten or cellery): 10 g; oat cooking cream 15% gluten free: 3 dl; water: 7 dl; dried thyme: 2 g; crushed black pepper: 2 g; iodised salt: 7 g

Ingredients

600 g diced forest mushrooms
canned
60 g dairy-free margarine
200 g diced onions
60 g all-purpose wheat flour
10 g vegetable bouillon powder (no gluten or cellery)
3 dl oat cooking cream 15% gluten free
7 dl water
2 g dried thyme
2 g crushed black pepper
7 g iodised salt

Directions

Portion size: Approximately 100 grams
Yield from 20 portion recipe: 1,950 kg

Vegan

Allergens: gluten, wheat
Menu labels: Lactose-Free, Dairy-Free, Vegan, Contains garlic, Contains allergens

Carbon footprint per portion (seitan loaf 130 g, forest mushroom sauce 100 g and boiled potatoes 200 g): 0.4 kg CO2-eq.

Carbon dioxide equivalent (CO2-eq.): the combined warming effect of different greenhouse gases on the climate over 100 years.

Instructions

Drain the liquid from the diced forest mushrooms. Melt the margarine in a pan. Sauté the diced onions and mushrooms in the margarine until slightly browned. Sprinkle the wheat flour on top and stir the mixture for a moment until the flour slightly browns. Gradually add the water while stirring continuously. Add the vegetable bouillon powder, oat cooking cream and seasonings. Bring to a boil and taste to check the flavour.