How to make the creamy mushroom sauce without dairy

We enjoy aromatic forest mushroom sauce at the end of summer and throughout the fall. Just cook a few potatoes, and the delicious meal is ready because when such a wonderful sauce lands on the plate, no one misses the meat. Typically, forest mushrooms are combined with fried onions, fresh herbs, salt, pepper, maybe a bit of garlic, and, of course, cream or heavy cream. This last addition pairs perfectly with mushrooms; unfortunately, not everyone can include such a combination. So, what can you add to mushroom sauce instead of cream?

There are several options. Much depends on whether we look for vegan substitutes or lighter options than cream. The latter is somewhat easier to solve because we can add Greek yogurt instead of cream, which will thicken the sauce and make it slightly creamy.

Buttermilk, which pairs well with the taste of forest mushrooms, is also increasingly used in this role. Some people prepare a roux, although this can be a heavy addition. A thick sauce can also be achieved by evaporating the water and cooking the uncovered mixture over high heat. In this case, it’s worth adding demi-glace to the mushroom sauce, a reduced, thick broth made from roasted beef or veal bones. You can prepare demi-glace yourself at home or buy it in the store.

For vegan substitutes, consider plant-based "creams" like soy or oat. Coconut milk also thickens the mushroom sauce, provided the coconut flavor doesn't bother anyone. An interesting trick is to use millet, which thickens the sauce nicely without changing its flavor.

First, sauté some onions with garlic, then add a small amount of water to the pan, about 1/8 cup. Add a tablespoon of millet and cook the mixture until the millet softens. Then, blend all the ingredients and use this prepared "thickener" to thicken the mushroom sauce. Since the millet is cooked and then blended with the onions and garlic, the sauce gains even more flavor, and you won't detect the notes of the millet itself.