Switch off the heat and cool the mushrooms to a room temperature. When the mushrooms are cool add corn starch and mix until well combined. Broth: Place the broth along with the rest of the ingredients, except the shimeji mushroom, in a medium size pot, and bring to a simmer over medium heat. Switch of the heat and let the broth steep for 15. With the 25 recipes above, you should be well on your way to finding a few favorite vegan mushroom recipes that you can cook up each week. If you couldn’t find the right recipe for you here, check these 30 Of The Best Mushroom Recipe Ideas or check Oyster Mushroom Recipes to learn more ways of cooking mushrooms.

2 cups cooked penne pasta
1/8 cup minced Italian parsley
2 cups shimeji mushroom
1/8 cup minced cherry tomato
1 tbsp nutritional yeast
2 sheets of vegan smoked provolone cheese
dash red pepper flakes
dash of salt dash of cracked pepper
dash of oil
1/3 cup water

Saute mushroom with oil and salt until tender in medium high heat for 2 minutes and set aside. Saute parsley with oil in medium high heat for 30 seconds and then stir in the pasta, add salt and pepper then set aside. For the sauce, saute tomato until soft and add water, vegan cheese, nutritional yeast, red pepper and stir until a creamy consistency, then add mushroom and pasta.

10 cooked jumbo pasta shells
3 cups minced mushroom
1 cup minced TVP/setan
1 cup firm mashed drained tofu
½ cup cooked drained minced chard
¼ cup fresh herbs: rosemary, savoy, oregano, sweet Italian basil, thyme, Italian parsley
1 tsp cracked pepper
3 tbsp oil
1 tsp salt
2 tsp oil
5 red rip tomato
dash of sugar and salt
½ cup toasted crispy golden bread crumbs
For the tomato sauce, boil whole uncut tomato in water for 1 minute until skin rips, remove from pot, drain water and skin the tomato. Cook tomato in high heat with a dash of oil and water for 7- 10 minutes until dissolves into sauce, add sugar and salt to taste, set aside. For the stuffing, saute herbs, tofu, mushroom, setan, salt, and pepper in oil on high heat for 3 minutes then turn heat to medium low and cook for 5 minutes until caramelized. Then turn heat to medium high stir in 1/4 cup tomato sauce, cook for 5-10 minutes until sauce becomes thick. Add chard and bread crumbs to the mixture and turn off heat. Stuff pasta shells and serve hot with sauce.

2 cups gnocchi
3 cups water
1 cup chopped kabocha squash
2 cups water
1 tsp fresh thyme
dash of salt
dash of cracked black pepper
dash of oil
Boil gnocchi in 3 cups of water until all floated to the top, drain, and then set aside. For the sauce saute the kabocha in medium high heat until the sweet aroma rises, about 2 minutes then add water, salt, cracked pepper, thyme, and cover with lid for 15 minutes or until soft. Stir and mash or put in blender until smooth. Pour on top of gnocchi, serve hot.

2 cups cooked linguini
1 cup sliced fresh king oyster mushroom
1/8 cup minced fresh Italian parsley
1/4 cup water
dash of salt
dash of cracked pepper
dash of olive oil

Saute mushrooms in medium high heat with oil and water. Drain the mushroom and put the mushroom sauce back in the pan, add salt, pepper, parsley cook for 30 seconds in medium high heat, then add linguini and mushroom and cook for another minute.

Roasted Poblano Red Chili Angel Hair Pasta

6/20/2012

2 cups cooked angel hair pasta
1 roasted skinned seeded poblano chili
3 cups red vine tomato
1 tbsp minced cilantro
dash of salt
dash of cracked pepper
dash of red chili flake
Boil whole tomato for 1 minute until skin cracks. Remove from water and skin the tomato. Put the tomatos back in the pan on high heat add red chili flakes, and cook tomatos for 4 minutes until dissolved. Blend poblano chili till smooth, add into the sauce along with salt cracked pepper. Toss in the pasta and serve.

1 cup raw pine nut
3 cup pre-roasted salted cashew
1 cup fresh sweet Italian basil leaves
2 tbsp fresh oregano leaves
3 cup oil or water
dash of sea salt
dash of cracked black pepper
4 artichoke halves blanched
Toast pinenuts on a pan over medium low heat, 6-10 minutes until aroma fills the air, be careful not burn the pinenuts to avoid bitter flavor, set aside to cool. Put all the mixture in a blender and blend till desired consistency. Place pesto on the center of artichoke heart.

Posted on February 6, 2013 by ChristieDinner Time, Sides, Vegetarian

This is a sauce I knock up on the reg. Sometimes with different types of mushrooms, but always with the same method. Actually, I do change it up slightly with fresh chilli on occasion.

It adorns toast. Gets scooped into a baked potato. Tops steak, schnitzel or a grilled tofu slab. Is mixed through pasta. Poured over steamed broccoli. The list goes on.

This sauce is so damn easy I haven’t in 5 years+ of blogging ever taken a photo of it or felt it worthy to share with you. Even though it makes a starring appearance at least once a fortnight on our dinner plates.

However, this year I am pledging (to myself, and to you) that I will post more of my basic, everyday cooking as well as some of my family favourites. It really is a crime that I have not yet shared my mum’s Hungarian specialties like stuffed capsicums, chicken goulash, Hungarian-style bolognese, beef stroganoff and more.

A real crime. But don’t worry, I’ve put myself under house arrest and promise to photograph them and write up the recipes. You are going to love those dishes, guaranteed!

For now, please take this humble, simple offering of mushroom sauce.

What would you serve it with?

Christie x

Shimeji Mushroom Recipe Vegan Sauce

Shimeji mushroom sauce

serves 2 as an accompaniment

1 tablespoon rice bran oil
150g shimeji mushrooms, cleaned and separated
1 fat garlic clove, finely diced
1 tablespoon soy sauce
60ml (1/4 cup) thickened cream
1/4 teaspoon ground white pepper

1. Heat the oil in a medium saucepan over medium heat. Add the garlic and mushrooms and saute for 3 minutes until the mushrooms are wilted and starting to catch in places and brown.

Shimeji Mushroom Recipe Vegan Soup

2. Add the soy sauce, cream and pepper and cook for 2-3 minutes more until the sauce is slightly thickened. Serve with steak, over a baked potato, on toast or with anything you like!