Bethany's Vegan Kitchen

If you’re a fellow mushroom lover like myself, this is the dish for you. I served this with rice, but it would be lovely with pasta too. If you don’t like mushrooms, there will be more mushroom free recipes coming soon. For the creamy element I chose to go with creme fraiche by Oatly, but soy cream or tofu cream would also work for this. Check out this post for more information on how to make non-dairy cream out of tofu – Homemade Non-Dairy Cream

Yield; Four servings (150kcal per serving) Cook time; 25 minutes

You’ll need;

1. One tablespoon of oil
2. Two cloves of garlic, minced
3. One brown onion, minced
4. 500g/1lb white mushrooms, thinly sliced
5. Half a teaspoon of dried parsley
6. 200ml dairy free creme fraiche/non-dairy cream
7. 200ml hot vegetable stock
8. One quarter of a teaspoon of both dijon mustard and smoked paprika
9. Salt and black pepper to taste

Method;

• Fry the garlic in the oil over a medium heat for one minute, then add the onion
• Fry the onion for five minutes, or until softened, then add the mushrooms. Give them another five minutes to cook, then add the parsley, creme fraiche, stock, mustard and paprika, increase the heat to a gentle simmer then allow to cook and reduce for another 10 minutes
• Once it’s reduced to your preferred consistency, serve with either boiled rice or pasta