Tag Archives: easy recipe

Creamy Vegan Mushrooms

Creamy Vegan Mushrooms, served with freshly-baked and toasted Ciabata
Creamy Vegan Mushrooms, served with freshly-baked and toasted Ciabatta

Creamy Vegan Mushrooms


Makes approximately 600 grams (
4 x 150 gram portions)
Calories: 296 per serving

Ingredients

  • 500 gm white mushrooms (washed and cut into 1/6ths)
  • 1 small to medium-sized onion, finely chopped
  • 6 tbsp coconut oil (90 ml)
  • 1 x 160 ml can coconut cream
  • 2 cloves garlic
  • 2 tbs freshly chopped marjoram or oregano
  • 1/2 tsp sea salt (or to taste)
  • Freshly ground black pepper
Mushrooms and coconut cream simmering until sauces is reduced to the desired thickness
Mushrooms and coconut cream simmering until sauce is reduced to the desired thickness

Method

  1. Using a large pan, saute the onions in 2 tbs coconut oil until golden and transparent.  Meanwhile, finely chop the marjoram with the garlic.
  2. When the onion is ready, add the herbs & garlic to the mix and cook through.  Remove from the pan and set aside.
  3. Add the remaining 4 tbsp coconut oil to the pan.  When hot, throw in the white mushrooms and stir to evenly mix the coconut oil through.
  4. Keeping the heat medium-to-high, and stirring at intervals, cook the mushrooms until their juices are starting to ooze out, then a little more to dry some of them up.
  5. Add the herb & garlic mixture and stir through.
  6. Reduce the juices a little, then pour in the coconut cream.  Stir through.
  7. Reduce heat to medium.  Stirring regularly, simmer the mushrooms until the coconut cream has reduced to the desire thickness.  This would depend on personal taste, i.e. on how much sauce you wanted to serve up with your mushrooms.

Creamy Vegan Mushrooms is ideal for brunch, or as an addition to a main meal.  It’s yummy served with lightly toasted Ciabatta.

Simple Curd Cheese

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Ingredients

  • 1.5 litres full cream milk
  • Juice of 1 large lemon
  • Salt to taste

Heat the milk to boiling point in a stainless steel pan.

Remove from heat and add the lemon juice.  Move the liquid very slowly with a plastic or wooden spoon, until a curd begins to form.  The curds will start to cling together.

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Leave for about 5 minutes, then pour through a colander or sieve lined with muslin or cheese-cloth.  Ensure that the colander/sieve is sitting over another pan or a bowl to collect the whey.

Tie the neck of the cloth and hang the cheese from the tap so that it can drain into the sink.  In about 10 minutes all of the whey will have drained off, and the remaining curd can be turned into a storage container.  At this stage salt can be added to taste.

ImageYou can see the pattern from the cheese-cloth on the cheese I made today.

This cheese should be stored in the refrigerator and eaten within a few days.  It’s great for savoury or sweet dishes. e.g. cheesecakes, as a base for dips, creamed for a dessert topping, sliced or crumbled into salads, etc.

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