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Creamy mushroom stew – love comfort food like this! Sorry for the lack of original content this week – I’ve been in one of those ‘make the same lazy 3 things’ mood and wedding planning has drained my food creativity. ⠀
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Recipe for 2:⠀
1 onion diced⠀
2-3 cloves of garlic, minced⠀
1 tbsp oil⠀
11 oz (300g) mushrooms, sliced⠀
4 tbsp white wine (optional)⠀
1 tbsp tamari or soy sauce⠀
3/4 cup (180 ml) vegetable broth or water⠀
3/4 cup (180 ml) plant-based milk or plant-based cream⠀
2 tbsp cornstarch⠀
Spice mixture: 1 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, a pinch of chili flakes, sea salt & pepper to taste⠀
1 tbsp nutritional yeast flakes (optional)⠀
Fresh thyme leaves and/or parsley (and/or tarragon), chopped⠀
Serve with brown rice or pasta of choice⠀
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Instructions⠀
Heat oil in a large pan/skillet, add onion and fry for about 5 minutes. Add garlic and fry for a further 1 minute.⠀
Now add the mushrooms and fry over medium heat for about 5 mins.⠀
Pour in white wine (optional), vegetable broth, tamari (or soy sauce), and the spice mixture and optionally more nutritional yeast flakes. Bring to a boil.⠀
Add cornstarch to the plant-based milk or cream and stir to dissolve.⠀
Pour the milk/cream mixture into the pan and cook on low-medium heat for about 10 minutes until the sauce thickens. Taste and adjust seasonings as to your preference.⠀
Add fresh thyme leaves and/or parsley and/or tarragon to taste! Enjoy with brown rice or pasta of choice!
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