‘ Cause this is so good and delicious And easy to make!!
cream of mushroom pasta
Serving 3
1 finely chop the oyster mushroom (100-120g), Maitake mushroom (120g), and shimeji mushroom(60g)
2 in a large skillet, heat vegan butter, sauté chopped mushrooms, add 2TBS white wine , sprinkle 1TBS flour, and stir to mix
3 pour 2cups plant milk gradually
4 add 1tsp veggie stock, 2tsp nutritional yeast, 1TBS vegan Parmesan, sea salt and pepper, simmer for 5min
5 add 150g cooked pasta, if it’s too thick, and 1/2cup pasta water
6 garnish with oyster mushroom bacon, sprinkle truffle salt, black pepper, parsley, and vegan Parmesan
Oyster mushroom “bacon “
1 slice oyster mushroom
2 soak in “bacon” liquid (canola oil, soy sauce, paprika powder, pinch cayenne, black pepper, maple syrup)
3 put in the toaster *Homemade Vegan Parmesan Ingredients: 1/2cup raw cashew, 1TBS nutritional yeast, 1/4tsp sea salt, pinch veggie stock powder
Put everything in the food processor, and mix/pulse until powder