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
	3 dl Oat cooking cream
	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: 10 g; Oat cooking cream: 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
3 dl Oat cooking cream
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
Menu labels: Vegan, Dairy-Free, Contains garlic

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.