Enjoy my favorite shiitake mushroom recipe and vegan cream sauce!
Ingredients:
<Serving: 4>
Vegan cream sauce
200ml Vegetable stock or Kombu kelp dashi stock
250ml Soy milk or almond milk
1/4 cup (35g) all-purpose flour
2 tsp White miso
Black pepper
Sautéed shiitake mushrooms
15 Shiitake mushrooms or 4-5 cups of sliced shiitake mushrooms
3 tbsp Olive oil
1 cup green onions, chopped
Salt and black pepper
For serving: White rice, brown rice, or multi-grain rice
Instructions:
1. Wipe dirt off the shiitake mushrooms with a paper towel or a cloth. Remove the bottom of the stems and slice about 1/4 inch thick. Chopped scallions.
2. Mix well in a large bowl of vegetable or kombu kelp stock, soy or almond milk, flour, miso, and black pepper. Add the cream ingredients to a pot. Heat the pot over medium heat and mix until the sauce thickens. Turn off the heat and set aside.
3. Heat olive oil in a large skillet over medium heat and add shiitake mushrooms. Sautéed the mushrooms for 3-4 minutes and salt and pepper. Add scallions and cook for 20-30 seconds when the mushrooms let off moisture.
4. Add the cream sauce (2) into the mushrooms (3) and cook, stirring for 4-5 minutes.
5. Serve the mushroom sauce with rice and garnish with scallions.
Posted on October 29th, 2019