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Mushroom Cream Sauce

Rebecca Foehr


Instagram: @xbeccabella |

Serves 1 



2 cups mushrooms, sliced
1⁄2 onion
200 ml vegetable broth
2 tbsp natural white almond butter
1 tsp garlic powder
Some black pepper
1 handful fresh parsley



Dice onion, chop up some parsley.

Sauté onion with a little bit of water, add mushrooms and fry them until brown.

Add vegetable broth and stir in the almond butter.

Add garlic powder, spice with pepper and let cook until it’s creamy.


Stir in chopped parsley at the end.

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