Source: The Vegan Meat Cookbook
1 oz. dried porcini mushrooms, broken into bite-sized pieces
1.5 cups hot water
2 TB vegan butter
1/2 cup chopped onion
3 cloves garlic, minced
1 pound mushrooms, sliced
2 TB flour
3/4 cup red wine
3 TB tamari
10 oz. vegan beef chunks
1 TB Dijon mustard
12 oz. vegan sour cream
1/4 cup chopped chives
salt & pepper to taste
16 oz. fettuccine
1. Soak dried porcini in a bowl with the hot water for about 20 minutes.
2. Meanwhile, cook pasta according to package directions.
3. Melt butter in large pan. Saute onions & garlic until translucent. Add sliced mushrooms and saute until juices are released, about 5 minutes. Sprinkle the flour, stir and cook for 1 minute. Pour in porcini and their liquid, red wine, & tamari. Simmer for about 5 minutes until mixture starts to thicken.
4. Add "beef" chunks and simmer another 5 minutes. Stir in the mustard & sour cream to form a creamy sauce. Stir in the chives and season with salt & pepper. Serve over fettuccine.
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