I had this with noodles, but I think it would also be great (with or without the cream at the end) on mashed potatoes.

  • 2 packages (.5 oz) dried mushroom (I used one porcini and one northwest mix) soaked in hot water
  • 1 onion, chopped
  • 2 T vegan butter (optional – adds a bit of richness)
  • 3 cloves garlic, minced
  • 2.5 cups vegetable broth
  • 8 ounces white mushrooms (chopped)
  • salt, pepper, and red pepper flakes to taste
  • 1 tsp dry mustard
  • 1 tsp rosemary
  • 2 tsp thyme
  • 1 T vegan worcestershire sauce
  • 1 T tomato paste
  • 2 T brown rice flour
  • Cashew cream (heavy on the lemon juice; for this recipe, I used 2 cups of cashews, 1 can of white beans, juice of 1 lemon, 4 T apple cider vinegar, 4 T nutritional yeast, an a pinch of salt)
  1. Soak the dried mushrooms as you cook the rest.
  2. Saute the onion until slightly caramelized (in butter if you add it).
  3. Deglaze the pan with 1/4 c vegetable broth.
  4. Add spices and white mushrooms and cook for about 10 minutes.
  5. Add worcestershire sauce and tomato paste and cook for a couple more minutes.
  6. Add flour and cook for a couple of minutes.
  7. Add the rest of the vegetable broth and simmer for 10-15 minutes.
  8. Drain the dried mushrooms (reserving the liquid and adding it to the pan).
  9. Chop the dried mushrooms and add them to the pan.
  10. Simmer for 5 more minutes.
  11. Remove from heat and stir in several tablespoons of cashew cream to taste.
  12. Serve with wide noodles.


Categories: Mains


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