A vegan version of a Russian favorite!
I love mushrooms! Not only are they healthy, they are delicious because they add a savory component to dishes. This recipe uses both fresh and dried mushrooms. I prefer using several different types like oysters, portobellos, creminis and dried porcinis or morels.
Serves 8
Ingredients:
16 Oz. Fusilli Pasta
1/2 Onion, small dice
16 Oz. Mushrooms, bite size
2 Cups Vegetable Stock
.5 Oz. Dried Mushrooms, rehydrated
1 Cup Boiling Water
3 Tbsp. AP Flour
1 Garlic Clove, minced
1 tsp. Fresh Thyme, chopped
1 Tbsp. Dijon Mustard
2 Tbsp. Soy or Tamari
1/2 Cup Wine
1/2 Cup Non-dairy Unsweet Creamer or Sour Cream
Salt & Pepper
Parsley for Garnish
Method:
Rehydrate your mushrooms in 1 cup boiling water for about 20 minutes. Add the water, mushrooms and vegetable stock to a high speed blender and liquify.
You will also want to get your pasta water going so that you can cook your pasta when the water is ready.
Sauté onions in a large pan in some oil until they start to soften. Add the mushrooms and thyme, season with a little salt and pepper and sauté until the mushrooms start to caramelize.
Next, add garlic and cook a minute. Add the wine and cook down until it has evaporated. Then, add the flour and cook a few minutes more while stirring. Then, whisk in the mushroom stock from the blender.
Add the Dijon Mustard, soy and cracked pepper. Cook until it becomes a gravy consistency. Finish with the non-dairy creamer and season to taste.
Stir in your noodles. You may need to cook it a few more minutes depending on the consistency of the sauce after adding the noodles or if you added a little pasta water. Stir often at this point.
Garnish with parsley, serve with vegan sour cream and enjoy!
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