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!

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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
  • 500ml of low salt stock

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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 liquid (stock) 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 stock. Stir well and add more stock, 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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Creamy Mushroom Linguine

A lot of people assume that being vegan must be really hard when it comes to eating and that I must spend a lot of my time craving the foods that I used to eat. The simple truth of it is that I still enjoy all of my favourite meals, the difference is that now they are all plant based. Are they lacking any flavour? Heck no! Part of the fun for me is in recreating my favourite dishes using only plant based ingredients. In sharing these recipes I allow the food to do the talking. An old favourite of mine is linguine in a creamy mushroom sauce. And here’s the recipe.

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What you’ll need: (serves 4)

  • 1 cup of cashew, soaked over night
  • 2 cups of filtered water
  • 400g of linguine
  • 3 cloves of garlic
  • 400g of chestnut mushrooms (or mushrooms of your choice)
  • 187ml of vegan white wine
  • 1 tablespoon of fresh thyme
  • 2 tablespoons of nutritional yeast
  • 1 tablespoon of oil
  • Violife parmesan

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Method:

  1. Heat the oil over a medium heat. Add the mushrooms and toss making sure they are coated in the oil. Grate in the garlic and continue to cook.
  2. Cook the pasta to the packet instructions.
  3. Drain and rinse the cashews. Add to a food processor with half of the water and blend. Add in the rest of the water, bit at a time. This makes a really thick sauce so if you prefer a more watery consistency then just add more water.
  4. When the mushrooms have cooked turn up the heat and add the wine. Bring to the boil and then reduce heat to a simmer and cook until the liquid has reduced by half.
  5. Add the thyme and the cashew cream, stir well and add the nutritional yeast.
  6. Season well and add the pasta.
  7. Serve up and top with some vegan parmesan.

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 xTx