OYESTER MUSHROOMS AND CAPERS IN CREAMY SAUCE

2016-10-14
  • Servings : 2 to 3
  • Prep Time : 10m
  • Cook Time : 50m
  • Ready In : 60m

500g Oyster mushrooms

150g onions halved and sliced

30g capers

1 cup plant based cream

4 cloves garlic – grated

10 to 20g fresh parsley or thyme

1 level teaspoon salt or to taste

1 teaspoon mushroom soy

Pepper to taste

2 tablespoon olive oil

COOKING METHOD: Slice the mushrooms into even size pieces or leave them whole. Add the oil to a fry pan over medium heat cook the onions to soften for roughly 5 minutes. Add the garlic and the mushrooms and fry them to saute for another 5 more minutes now to this mixture add the cream, soy, salt and season it with pepper. Bring to boil then add roughly chopped parsley or thyme but leave some for garnish. Simmer covered for roughly 5 minutes, check for seasoning.  Serve over boiled rice, pasta or boiled potatoes and vegetables/salad of your choice.

Suggestions; This dish can be prepared and eaten within half an hour. The texture of the mushrooms gives this dish a body for more body use any other type of mushroom like dried shiitake but you must soak it in warm water first and then cook it longer than with fresh mushrooms. If you desire little more sauce at the end of cooking don’t be afraid to add a quarter cup of vegetable stock/broth. If you don’t have capers use some green olives instead. This dish originally had Beef (see pic till the new pic is uploaded) How easy is it to go vegan these days with abundance on offer and I hope you’ll creating this dish with mushrooms instead!

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