Walnut Porcini Creamless Sauce
Walnuts and mushrooms are an earthy pairing that you usually find in Vegan restaurants served as “taco meat”. In this recipe, we make a “cream” sauce by combining them with miso and white wine then bending it smooth.
Post Date: January 06, 2024
Posted by: Donna SpencerThis post may contain affiliate links. Read my full disclosure here.
Yes decadent, yes crazy delicious, no dairy, and no oil. Barely miso has a very strong umami flavor profile but is difficult to find in grocery stores. I have successfully replaced it with brown rice miso.
Both walnuts and mushrooms are nutrient-dense foods. Walnuts are rich in omega-3 fatty acids, protein, and antioxidants. Mushrooms are a good source of vitamins, minerals, and dietary fiber. Combining them in a dish can contribute to a well-rounded and nutritious meal.
Mushrooms are known for their umami flavor, and the addition of walnuts can enhance and complement this savory taste. Umami is the fifth basic taste, often described as a pleasant, savory, or meaty flavor, and combining these two ingredients can create a delightful umami-rich dish.
The pairing of walnuts and mushrooms is appealing. Walnuts have a rich, slightly bitter flavor, while mushrooms offer an earthy and savory taste. Combining these two ingredients creates a harmonious balance of flavors, providing a complex and satisfying taste experience. Walnuts and mushrooms are versatile ingredients that can be used in various culinary applications. They work well in salads, pasta dishes, stuffing, stir-fries, and more.
This sauce is a hit served over your favorite gnocchi or pasta.
Grocery List
Produce
shallots
garlic
Pantry
dried porcini mushrooms
walnuts
nutritional yeast
brown rice miso
white wine
red pepper flake
Braggs Amino Liquids
Misc
salt and pepper to taste
Add-Ins and Substitutions
You can replace the dried porcini mushrooms with 2 cups of fresh mushrooms and I suggest selecting shiitake or portobello mushrooms. It is great to see both shiitake and portobello mushrooms readily available in most grocery stores today.
Try drying mushrooms yourself as it intensifies their flavors, and dried mushrooms tend to have more umami than fresh ones. Examples of mushrooms that are commonly dried for preservation and to enhance their flavors are morel, porcini, and shiitake mushrooms. Adding fresh, dried, or powdered mushrooms to cooked dishes will give them a flavor and nutrient boost.
Storing
Store the leftovers in an airtight container in the refrigerator for up to five days.
Gnocchi can be made and shaped, then frozen before cooking for up to 2 months. Lay gnocchi in a single layer on a sheet tray, freeze then, place in a freezer bag.
Reheat in the microwave with a bit of water or vegetable broth to thin to the desired consistency.
Nutrition 411
Walnuts are an excellent source of antioxidants that can help lower your LDL (bad) cholesterol level. They are significantly higher in omega-3 fatty acids than any other nut, providing 2.5 grams (g) (Trusted Source) per 1-ounce (oz) serving which may help reduce the risk of cardiovascular diseases and conditions. There are several plant compounds and nutrients in walnuts that may help decrease inflammation, which is a key culprit in many chronic conditions. Eating walnuts also nourishes both you and the beneficial bacteria that live in your gut. This promotes gut health and may help reduce the risk of obesity, heart disease, and cancer. (Trusted source).
Mushrooms are fat-free, low-sodium, low-calorie, and cholesterol-free. They’re also packed with fiber, vitamins, and minerals. Nutritional benefits vary depending on the type of mushroom. Loaded with antioxidants they help protect the body from damaging free radicals that can cause conditions like heart disease and cancer. Mushrooms also have Beta-glucan which is a form of soluble dietary fiber that’s been strongly linked to improving cholesterol and boosting heart health. It can also help your body regulate blood sugar, reducing the risk of type 2 diabetes. Oyster and shiitake mushrooms are believed to have the most effective beta-glucans. Mushrooms are rich in the B vitamins: riboflavin, niacin, and pantothenic acid. And they contain copper, which helps your body make red blood cells, which are used to deliver oxygen all over the body. Lastly, mushrooms contain potassium which is extremely important when it comes to heart, muscle, and nerve function. There’s about as much potassium in 2/3 cup of cooked Portobello mushroom as there is in a medium-sized banana. trusted source).
Cauliflower has become increasingly popular. It can substitute for starchier foods like rice and even pizza dough. One cup of chopped cauliflower (107g) provides 27 calories, 2.1g of protein, 5.3g of carbohydrates, and 0.3g of fat. This veggie is versatile and non-starchy. It contains a high amount of fiber, which is important for digestive health and may reduce the risk of several chronic diseases. Cauliflower is a great source of vitamin C, vitamin B6, and magnesium. Cauliflower provides a significant amount of antioxidants, which are beneficial for reducing inflammation. Whether you eat it raw, roasted, or riced, cauliflower offers a lot of bang for your nutritional buck. (Trusted source).
Walnut Porcini Creamless Sauce with Cauliflower Wheat Gnocchi
Equipment
- High speed Blender
- Medium sauce pan
- Stock Pot
- Cutting Board with Chef Knife
Ingredients
Sauce
- 1 cup toasted walnuts
- ½ oz. dried porcini mushrooms rehydrated, strained, chopped coarse; soaking liquid reserved and strained
- 2 tbsp brown rice miso or barley miso
- 1 medium shallot
- 2 small garlic cloves
- 2 tbsp red wine vinegar
- ½ tsp red pepper flake
- 2 tbsp Braggs Amino Liquids
- ½ cup dry white wine
Cauliflower Gnocchi
- 1 16- ounce bag frozen cauliflower florets or rice or about 5 cups fresh
- 1 cup whole wheat flour
- aquafaba from 1 15oz. can
- 1 tbsp Nutritional Yeast
- ½ teaspoon salt optional
Instructions
Cauliflower Gnocchi
- If using fresh cauliflower, bring a pot of water to boil. Add cauliflower, cook for 5-8 minutes until tender. Drain. If not using fresh cauliflower, move to step 2.
- Lay cauliflower on a clean towel and allow to cool for 5-10 minutes. Squeeze ALL water out.
- Place cauliflower in a food processor. Pulse until it is pureed (like mashed potatoes) using aquafaba to blend smooth. Add Nutritional Yeast, flour, and salt. Pulse until a soft, sticky dough forms adding a bit more flour as needed.
- You can replace step 3 by pureeing the cauliflower in a high-speed blender using aquafaba to blend until smooth. Place flour on a work surface. Make a well in the flour, add cauliflower to the well, sprinkle on Nutritional Yeast and salt. Work in the flour with your hands and a scarper until the dough is formed.
- Rest the dough for 10 minutes covered with plastic wrap on a floured work surface. Cut into sections. Roll each section into a rope. Cut each rope into little gnocchi pieces (about 1-inch pieces).
- Boil water in a medium size pot. Working in batches, add the gnocchi. When it floats to the top, cook for another 1-2 minutes. Move to a serving bowl. When all are cooked top with sauce. Thin the sauce out with some gnocchi water. Top with grinds of pepper and chopped parsley.
Sauce
- Pour 1 cup of boiling water over dried porcini mushrooms. Let sit until mushrooms have rehydrated. Lift mushrooms out of the liquid and chop coarsely; strain the soaking liquid and set aside.
- Heat a large sauté pan, toast the walnuts (2-3 minutes). Lower heat and add the shallots, red pepper flakes, and garlic. Cook another 1 minute constantly moving them around in the pan to avoid burning. Add a bit of water if you see it is starting to burn.
- Add mushrooms, miso, wine, vinegar, Braggs Amino Liquids, and salt; sauté to release flavors, 3 to 4 minutes. Add a bit of water if you see it is starting to burn.
- Working in batches, carefully transfer the sauce to a high-speed blender and pureed it. Use the reserved liquids and more wine or water to puree each batch to a creamy smooth sauce. Pour into another saucepan. Continue until all the sauce is pureed. Pour sauce over your favorite pasta.
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