Vegetarian Swedish “Meatball” Mushrooms

Step 1

Heat oil in a wide pot over medium-high heat. Melt the butter into the oil. Once frothy, add the mushrooms cap-side down (in batches if necessary) and cook for 10 minutes until well-browned all over. Season with salt and pepper and transfer to a plate.

Step 2

Add the minced onion to the pot over medium heat. Cook, stirring occasionally, for 5-7 minutes until completely softened.

Step 3

Sprinkle the flour over the onion and cook for 3-4 minutes. Add the nutmeg, white pepper, and allspice and toss to combine.

Step 4

Keep the heat on medium. In ½ cup increments, whisk the water or stock into the flour until smooth and creamy. Once all of the liquid has been added and the sauce is smooth, season it with salt and pepper.

Step 5

Whisk in the heavy cream until incorporated and add the vegetarian Worcestershire sauce. Continue whisking until smooth.

Step 6

Add the sautéed mushrooms to the sauce and toss to coat. Reduce heat to low and simmer for 10 minutes. Taste and season once more.

Step 7

Spoon the mushrooms and sauce over mashed potatoes and serve with freshly minced parsley and lingonberry sauce. Enjoy!