This recipe is really so versatile. I include wine in the ingredients … but if you're not big on cooking with alcohol, it still tastes awesome without the wine, (just add extra olive oil in before you add the flour to create the roux.) I also like to mix up the veggies I use and sometimes adding some broccoli at the end. It also works well if you add tofu or seitan chunks in when you add the mushrooms.
Creamy Mushroom Fricasse [Vegan]
- 3 tablespoons olive oil
- 1 large onion, thinly sliced
- 3 garlic cloves, chopped
- 1 cup mixed mushrooms, (Chestnut, White Button, Shiitake, Portobello)
- 1 cup dry white wine
- 3 tablespoon all-purpose flour
- 2 cups non-dairy milk (oat, soy, almond, etc...)
- 1 vegetable stock cube
- 1/2 teaspoon dried thyme
- 1 teaspoon freshly ground pepper, to taste
- 1 teaspoon salt, to taste
- 2 cups packed baby spinach leaves
- Heat olive oil in a large, high-sided pan, then add the sliced onions. Gently soften for 3 minutes, then add the garlic and mushrooms. Cook for a further 3 minutes, then turn up the heat and add the cup of white wine.
- Stir and bring to the boil, reduce heat slightly, and simmer for 5 minutes, reducing the liquid and burning off the alcohol. Then, reduce heat and sift in the flour, stirring constantly to create a roux. Mix well to combine the olive oil, juices, and flour and keep slowly stirring for 3 minutes to cook the flour. The mixture will thicken.
- Once the flour is cooked and everything’s all lumped up together, start to add the milk, about 1/3 of a cup at a time, stirring in all the while so you don’t get any lumps.
- Add the salt and pepper to taste, crumble in the stock cube and add the thyme. Simmer for a few minutes to let flavours combine and heat through. Stir through the spinach and serve over pasta of choice.