Vegan Mushroom Ragout
A tasty, creamy and vegan mushroom ragout made with an assortment of mushrooms and flavored with basil and shallots. A gluten-free recipe.
Servings: 8 servings
Calories: 78kcal
Ingredients
- 5 cups mushrooms (use any kind or a variety. Chop before using)
- 1 tablespoon extra virgin olive oil
- 4 shallots (minced)
- 4 cloves garlic (minced)
- 6 large leaves basil (cut into ribbons)
- ½ cup red wine
- ¼ cup cashews (soaked and blended into a smooth "cream" with 1 cup water)
- 2 tablespoon soy sauce (or tamari)
- 2 tablespoon fresh parsley (chopped)
- Salt and ground black pepper to taste
Instructions
- In a large skillet, heat the olive oil.
- Add the shallots and garlic and saute until softened and translucent, about five minutes on medium-low heat. Add some salt and ground black pepper as the shallots cook.
- Add the mushrooms and turn the heat to medium-high. Let the mushrooms express all their liquid and let the liquid evaporate.
- Turn off the heat, add the red wine, then turn the heat back on.
- Let the mushrooms cook in the wine until the wine has mostly evaporated. Add the soy sauce or tamari.
- Add 1 cup of water and stir to mix. Bring the sauce to a boil and let it cook 10 minutes.
- Add the basil leaves and the cashew cream. Stir well and let the sauce warm through until it just simmers.
- Turn off the heat and garnish with parsley.
- Serve hot.
Nutrition
Calories: 78kcal | Carbohydrates: 6g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Potassium: 300mg | Fiber: 1g | Sugar: 3g | Vitamin A: 105IU | Vitamin C: 4mg | Calcium: 15mg | Iron: 1mg