I make these for myself frequently, sometimes I have a strong craving for their earthy, garlicky, creaminess. Autumn is when I find myself eating them the most, when the weather starts to get colder and I have just got back from walking the dog. They don’t take long to whip up, I have stated the serving size to be 1-2 but if you want them for a starter portion this is the perfect amount for 2 people and ideal for lunch for 1. It can easily double up too. The tarragon is not essential, parsley and thyme both work very well, but I do recommend adding herbs. You could also omit the wine if you have too, and replace with extra stock.
- 150g button, chestnut button mushrooms
- 1tbs groundnut or other neutral tasting oil
- ¼ cup or 1-2 shallots finely chopped. (I frozen ready diced shallots) Regular onions work fine.
- ¼ cup white wine
- 2 garlic cloves grated or finely chopped
- ¼ cup oat cream or soy cream
- ¼ cup veg stock
- 1 tbs chopped tarragon/Parsley if using thyme 1tsp should be enough
- Salt and pepper to taste
- Vegan parmesan, shop brought or my recipe
- Crusty bread toasted
Add the groundnut oil to a heavy bottom frying pan and heat to medium, add your shallots/onions and sauté until starting to soften.
Add your mushrooms to the pan and turn up the heat a little. Try not to stir the mushrooms too much let them brown and give them a shake to turn. Stirring too often releases their juices and they will steaming. But do not overly worry, they will still taste delicious. You want a good colour on them but not burnt.
Turn the heat down a little and add your garlic stir for a minute or 2 and add in your white wine, let it bubble and deglaze for a couple of minutes, then add in your stock, stir to combine and let it bubble for a minute or 2.
Finish by stirring in your oat cream, a pinch of salt and a good grinding of black pepper, and the herbs, reserving a sprinkle to serve.
Pour into a small oven proof dish, sprinkle with ‘parmesan’ and place in the oven until bubbling and lightly golden on top. About 5-10 minutes.
Sprinkle on your extra herbs and serve with thick buttered toast or crusty bread.