2 tablespoons vegan butter 8
ounces oyster mushrooms, chopped 1 yellow onion, chopped 1 celery rib, minced 1 garlic clove, minced 2 cups peeled and diced potatoes 2 bay leaves 1 teaspoon dulse or nori flakes 1/2 teaspoon dried thyme 1/2 teaspoon Old Bay seasoning 1 teaspoon salt 1/4 teaspoon ground black pepper 2 cups vegetable broth 1/4 teaspoon liquid smoke 1/2 cup raw cashews, soaked in hot water for 1 hour, then drained 2 cups unsweetened almond milk 1 tablespoon minced fresh parsley
Not exact matches
I used a large package (8
ounces) of traditional white
mushrooms, as well as a smaller package (4
ounces) of «gourmet
mushroom blend» (which included cremini, shitake and
oyster), just to keep things interesting.
1
ounce dried porcini
mushrooms 3 cups boiling water 2 tablespoons extra virgin olive oil 3 medium shallots, chopped 3 cloves garlic, minced 10
ounces button or cremini
mushrooms, sliced 14
ounces oyster or hen of the woods
mushrooms, trimmed and torn into pieces 1/2 teaspoon salt 1 1/2 tablespoons all purpose flour 2/3 cup dry white wine 1 cup frozen peas (optional) 2 tablespoons chopped flat - leaf parsley 1/2 teaspoon fresh lemon zest Freshly ground pepper 1 pound whole wheat penne rigate
8 Gardein ™ scallopini * 1/4 cup vegan butter (try Earth Balance brand) 1 cup finely diced onion 3/4 cup finely diced celery 3
ounces assorted wild
mushrooms, thinly sliced (try shiitake and
oyster) 1 teaspoon sage 1/2 teaspoon dried thyme 1/2 teaspoon dried rosemary Salt and pepper to taste 1/2 loaf French bread, cut into 1/2» cubes and toasted in a 300 ° F oven to dry out 1 cup faux chicken broth or vegetable stock