“My Mushrooms? Oh My God, I’m Tripping with the Bradys!”- Brown Rice Pasta with Vegan Red Wine Mushroom Sauce
I haven’t had the chance to cook an actual meal in my kitchen in a long time, which has left me feeling pretty bummed. Fortunately, I had some time on Sunday evening to cook a nice meal for my sister and a friend.
I experimented with some new techniques and new recipes, one being the Portabello Mushroom Roulade and the other was this red wine mushroom sauce.
What You Need (Serves 1-2):
1 Pkg. Sliced Crimini Mushrooms
1 Medium Onion (diced)Tumblr
1/4 Cup Vegetable Stock
1/2 Cup Red Wine (I used a Shiraz)
Thyme/Salt/Pepper (to taste)
1 Tbsp. Earth Balance Vegan Butter
Corn Starch
Brown Rice Pasta (or any other pasta- cooked and drained)
Goat Cheese (optional if you’re not going Vegan)
Balsamic Reduction (optional)
1. Heat a large saute pan on medium. Toss in the butter and allow to heat until it starts to foam a bit. Then toss in the onions. Allow the onions to sweat and soften. Once the onions have softened, toss in the mushrooms. Add the red wine, salt/pepper/thyme. Allow the mushrooms and onions to cook in the wine. Keep stirring.
2. Next, in a small bowl add about 1 tbsp. of corn starch and about 2-3 Tbsp of water. Mix together until it turns a milky resemblance. Spoon in about 1 tbsp. of the mixture into the saute pan. Stir the mushrooms. This will thicken the sauce. If the sauce does not thicken with the 1 tbsp of cornstarch mixture, add another spoonful.
3. Add the sauce onto the pasta and serve (add the balsamic reduction, goat cheese or red pepper flakes if you want)
1 year ago