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Wild, brown forrest Chantarelles are one of my favourites. They are very easy to dry and thus preserve to enjoy later in the year. This is another one of my recipes from my Fresh Vegan Magazine feature focusing on Nordic vegan cuisine.
If you don’t have this type of mushroom available in your country can easily swap it for other mushrooms. If you use fresh mushrooms don’t forget to add a few tablespoons of minced dried mushrooms to give the sauce a full-bodied mushroom flavour.
Serves: 6
Ingredients
- 250 ml non-dairy cream
- 300 ml wild mushrooms or brown chanterelles, dried 1⁄3 pc veggie stock cube
- 3 tbsp flat leaf parsley, finely chopped
- 0,5 dl stout
- 1,5 tsp rose pepper, finely ground
- 1 tsp sage
- (sea salt)
Instructions
- Add non-dairy cream to a pot. Dissolve the veggie stock cube into the pot and heat up the non-dairy cream.
- Add rose pepper and sage, stir and reduce the heat to medium.
- Add dried mushrooms, and stir. Let cook together for 5-10 minutes on low heat.
- Add stout and stir. The sauce will become really frothy and airy.
- Let the sauce simmer on low heat for 10 minutes. Add more stout if you want a sweeter taste and more froth prior to serving.
