Vegan Mushroom Sauce

Rich and creamy tahini mushroom sauce

18 oz (500g) White Button Mushrooms

2 Tbsp (30ml) Dark Soy Sauce

3 Tbsp (45ml) Date Honey or Maple Syrup

1 Clove Garlic

1 Tbsp Rosemary and Olive Dried Spice (or any dried spice of your choice)

3 Tbsp (45g) Tahini

Slice the mushrooms

In a bowl, mix the soy sauce, date honey or maple syrup and dried spice

Crush the clove of garlic and add it to the sauce

Add the mushrooms to a pan or a wok and pour over the sauce

Cover the pan/wok and turn to medium high

When the mushrooms have started to release their water, remove the lid and let the water cook off, stirring occasionally

When the sauce is reduced so that there is little water remaining, turn the heat down low and stir in the tahini

Remove from the heat

Credit: 'Lovingitvegan.com'

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