Mushroom in Creamy Green Sauce – Vegan

“A  good  green  sauce is   a  thing  of  beauty !” –  said  I .  Of  course  my kids  disagreed , hard to find  kids  in their  right  minds  to  eat   something  green.  It  took a  couple  minutes  of  talking  but  my kids  have  warmed  up to this  dish –  could  it  be  that  they just  wanted  mommy to  be  quiet ???   Well  what ever the   reasons  were , now   this  is  one  dish  that  is  loved  by both  the  adults  and  kids  in this  house


Every  good  cook  needs a   good  green  sauce .  There  are  so many  classic  recipes to be  inspired  by – the North Indian  saag , the  Thai green   curry ,  Italian pesto  and   don’t forget   the  Spanish  Salsa Verde.    Here is  a  beautiful   creamy sauce  that  can be  served   over  rice ,   with breads or  as  used as a great   sandwich filling .   On top   this is a  vegan  dish  as well .

Mushroom in Creamy Green Sauce

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: Serves 4


Mushrooms - 6 oz pack
Medium Sized Onion - 1
Garlic - 2/3 Cloves
Ginger - 1/2" Piece
Green Chili - 1 (To Taste)
Spinach - 1 Bunch (3 C packed)
Cashew Nuts - 3 Tbsp
Cinnamon Stick - 1" (Optional)
Cumin - 1/2 Tsp
Salt - To Taste
Turmeric - 1 pinch
Coconut Cream - 3 to 4 Tbsp (optional)
Oil - 2 Tbsp


Clean the mushroom with a damp cloth. Cut into bite size pieces . Chop the onions , garlic , Chili , and ginger. Rinse and pat dry the spinach.

Heat 1 Tbsp a medium saute pan. When medium hot add the onions and saute for a few minutes . Once the onions turn soft and the ginger , garlic and the green chili. Saute till the onions begin to turn light brown . Add the spinach to the pan and place the lid on . Turn off the heat after 2 minutes and keep the lid on and let it cool for a few minutes .

In a food processor or blender grind the cashew nuts till smooth (or Use 1 Tbsp cashew butter). Add the warm onion spinach mixture and 1/2 tsp salt to the food processor and blend to a semi smooth paste .

Wipe the pan and heat add 1 Tbsp oil in it over medium heat . Add cumin and cinnamon stick to the hot oil . Once the cumin seeds splutter add the mushroom and saute for a couple of minutes till the mushrooms give off water . Reduce heat and add the green sauce . Mix well , place the lid on and let it cook for 5 minutes . Remove lid , taste adjust seasonings if required .

Mix in 3 to 4 Tbsp of coconut cream for a creamier texture .

Choose  the   regular   white  mushrooms  or  portobellos  for  this  dish.   Clean  and  cut  the  mushroom   to bite  sized  pieces .


Saute  the  chopped  onions ,  garlic ,  ginger  and   green  chilies.  Do  not let the  onions  brown  .

Add  the  spinach  to the  pan  and  cover   with  the  lid . Turn off  the  heat  after 2  minutes  and  keep the  lid  on  for  5  more  minutes .  By this  time  the  spinach  will look like  the   second  picture.

In a  food  processor   grind  the   cashew nuts   coarsely ,  add  the  wilted  vegetables  and  1/2 tsp salt  to  the   blender  and   blend  till  smooth . A  little  coarse  texture is  OK .

Wipe  the pan  and  heat 1  tbsp oil in it.  When  the  oil  is  hot  add cumin  and  cinnamon stick . Once  the  cumin seeds  splutter  add  the   mushroom  and   saute for a  few  minutes ,  stirring   a  few  times .  Once  the  mushrooms  begin  to give  off  water  add  the  green   sauce   to  the  pan , stir  well  place  the  lid  back on .  Between  the  mushroom  and  the  spinach there  should  be   enough  water   in the  sauce .  If it feels  too dry add  a  few   tablespoons  of  water or  vegetable stock . Lower  heat  to   medium/low and  let  it  cook  for 5  minutes .  Remove  the  lid ,   sprinkle a pinch of  turmeric  on top . Mix  well taste  and  adjust   seasonings .  Add 3  to 4  tablespoons  of   coconut  cream  for a  creamier  sauce .


Serve over  rice ,  or   with  Indian  Breads .


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