This mushroom stew is very quick and easy to make not to mention tasty! They key to make it interesting is to use different types of mushroom. Here I used regular closed cap, oyster mushrooms and shiitake mushrooms, however you can use any other types that you can find such as ceps or portobello mushrooms. It is important to use mushrooms that will keep their consistency when cooked and not disintegrate into nothing because there needs to be texture to the dish.
I also prefer to use non dairy cream (almond or oat creams work especially well) instead of regular cream as it makes everything lighter and you can keep it vegan and plant based in that manner. The garlic and white wine also elevate the flavours to make this a rich and silky smooth stew. Rice or potatoes make a perfect accompaniment to this dish.
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Pin recipe Ingredients
- 400 g mushrooms (button, oyster, shiitake)
- 2 tbsp olive oil
- 75 ml white wine
- 4 cloves of garlic
- black pepper
- 200 ml non dairy cream
- 1 tsp smoked paprika
- 14 oz mushrooms (button, oyster, shiitake)
- 2 tbsp olive oil
- ¼ cup white wine
- 4 cloves of garlic
- black pepper
- ¾ cup + 2 tbsp non dairy cream
- 1 tsp smoked paprika
Instructions
- Slice the mushrooms and saute in 2 tbsp of olive oil on a medium heat.
- When they have started to reduce slice 4 large cloves of garlic and add. Saute for another couple of minutes.
- Add a splash of white wine, salt, a generous amount of freshly ground pepper (you can also add some whole peppercorns). Allow to reduce for a couple of minutes.
- Add the non dairy cream and a 1 tsp of smoked paprika. Allow to reduce on a medium heat until the sauce thickens.
- Suggestion: Serve with basmati rice for a healthy option.
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4.00 from 16 reviews
