A lovely, rich dish - the first time I made this was a very happy day. Served on pasta it is truly elite.
Serves: 4
Ingredients:
400g pasta of choice
2 tbsp olive oil
1 punnet mushrooms, left whole, or halved/quartered if larger
1 red onion, diced
3 cloves garlic, minced
2 tsp soy sauce
100ml white wine
2 tsp paprika
100 ml vegetable stock
salt and pepper to taste
150ml vegan cream
Method:
1. Cook pasta as directed by packaging.
2. Sauté the onions in the oil in a frying pan for a few minutes before adding the garlic and mushrooms. Allow them to sweat and soften, releasing all of their flavour.
3. Add the soy sauce, white wine and paprika once the mushrooms have softened. After a few minutes, add the stock.
4. Allow to simmer, and once the stock has mostly reduced, season to taste and add the cream.
5. Serve over pasta.