Super Easy and Hearty Chanterelle Stew + Tagliatelle
Growing up in Sweden, I used to go mushroom picking with my family every fall. I have fond memories of bundling up in warms sweaters, grabbing baskets, knifes, and mushroom books before heading out to the forest. We would always find a variety of mushrooms, my mom and dad would make the most delicious stews and sauces. I decided to go mushroom picking again yesterday. The rain was pouring down and I was soaking wet by the end of my hunt. Once again, I did find a good amount of chanterelles, my favorite mushroom. I was starving by the time I got home because I skipped breakfast and didn't realize I'd be gone for so long. Wanted to make something quick and hearty after a in the woods. I only used chanterelles but you can add any other mushrooms you already have on hand.
- 3 1/2 cup chanterelles
- 3/4 cup minced onion
- 2 garlic cloves
- 2 cups plant milk, I used a plain soy creamer
- 1 tbsp flour
- 1 tbsp vegan butter
- salt and pepper, to taste
- cilantro to garnish
Cook pasta according to package instructions. Heat vegan butter (or oil if you prefer), in a large pan under medium heat. Add onions and cook until browed. Add mushrooms and cook for 5-7 minutes. In a large bowl, mix plant milk and flour well. Add mix to pan while stirring. This will thicken quickly, keep stirring while cooking for another 2 minutes. Add salt and pepper and some more butter (optional). Plate pasta, add chanterelle stew and garnish with cilantro, pinch of salt and pepper. Enjoy!