Creamy Mushroom and Thyme Sauce

It was Mother’s day this past weekend and my family came to my home to celebrate it. I had intended making this sauce with some pasta but when I mentioned it to my mam she said “oh great” with a slight look of disappointment. You see I later learned that she doesn’t consider pasta to be a “dinner”, these are her exact words. In Ireland a traditional dinner is meat with two veg, one of which is usually potato. Although I’d be happy to eat pasta every day of the week I do understand where she’s coming from; on a cold day or if I’m really hungry and tired I crave that type of Irish dinner, without the meat part obvs.

I had some vol au vants in the freezer so I thought I’d use the creamy sauce as a filling for these. It worked perfectly! I served them with creamy mustard mash (you’ll get the recipe here ) and steamed broccoli. Everyone had thoroughly enjoyed the meal and had seconds. I was a very happy host!

burgenion

What you’ll need: (serves 4 to 6)

  • 1 cup of cashew nuts, soaked for at least 2 hours
  • 2 cloves of garlic, grated
  • 1 onion, finely diced
  • 400g chestnut mushrooms, sliced
  • 1 level tablespoon of thyme leaves
  • Salt and pepper to season

burgenion-2b

Method:

  1. Rinse and drain the cashews, add to a blender and pulse. Add 1 cup of water and mix on a high speed until smooth and creamy. Set aside. Note** more water will need to be added later on.
  2. Heat a large and a medium pan over medium heat. Add a little oil to both and when hot enough add the mushrooms to the large pan and the onion to the smaller one. You’ll need to cook the mushrooms in 2 or 3 batches.
  3. When the onion is almost translucent add the garlic and cook through for a few more minutes. Add half the cashew cream mix and a cup of water. Stir well and add more water, half a cup at a time, until you get the consistency you’re happy with. Add the thyme.
  4. As the mushrooms are cooked add them to the pan with the cream mix. When all is done allow the mix to cook for a couple of minutes, season well with salt and pepper, share and enjoy!!

 

Share and enjoy!

If you try this dish at home please take a photo of it and tag @thetinyvegankitchen on Instagram or@thetinyVK on Twitter I’d love to see them.

Tanya x

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