Creamy Mushroom Skillet

• 1 tablespoon olive oil
• 8 ounces mushrooms, sliced
• 1 small onion, diced
• 2 garlic cloves, minced
• 2 tablespoons all-purpose flour
• 1 cup vegetable broth
• 1/2 cup unsweetened almond milk
• 2 tablespoons nutritional yeast
• 1 teaspoon thyme
• Salt to taste
• Freshly ground black pepper to taste
• 2 tablespoons fresh parsley, chopped
• Optional: 1/4 cup grated Parmesan cheese

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add mushrooms and onion, cook until softened, about 5 minutes.
3. 3 Stir in garlic and cook for another minute.
4. 4 Sprinkle flour over the vegetables and stir to coat.
5. 5 Gradually pour in vegetable broth and almond milk, whisking constantly.
6. 6 Add nutritional yeast and thyme, then bring to a gentle simmer.
7. 7 Season with salt and pepper to taste.
8. 8 Simmer until the sauce thickens, about 5 minutes.
9. 9 Stir in parsley, and Parmesan if using.
10. 10 Serve hot, straight from the skillet.

Nutrition

Tips

• For extra creaminess, blend half the mushroom mixture before adding back to the skillet.
• Experiment with different herbs like rosemary or sage for a unique twist.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.

Serving Suggestions

• Pair with a crusty baguette or serve over a bed of buttery egg noodles.
• A simple green salad on the side balances the richness perfectly.

FAQ