OYSTER MUSHROOM ALFREDO

Oyster mushrooms have to be our favourite meat alternative. They have such a deep earthy texture and when cooked correctly, we find the texture resembles that of chicken. It’s a super healthy, natural way to get some meaty textures into your vegan dishes! Not to mention the health benefits. We made a creamy sauce to blend all these flavours together and it turned out amazing! We hope you enjoy.

Prep time: 10 minutes

Cook time: 25 minutes

Total time: 35 minutes

Serves: 2 people

INGREDIENTS:

  • 3 cups of oyster mushrooms (roughly chopped)
  • 2 tbsp of vegan butter
  • 3 cups of cashew milk
  • 3 tbsp of nutritional yeast
  • 1 tbsp of gluten free flour
  • 1 tsp of fresh basil (chopped)
  • 3 cloves of fresh garlic (minced)
  • 1/2 an onion (diced)
  • 4-5 banana peppers (very finely diced)
  • 1/4 tsp of salt
  • 1/4 tsp of pepper
  • 2 servings of spaghetti noodles

INSTRUCTIONS:

  1. Heat a large skillet on medium low heat and add your vegan butter.
  2. Once butter is melted add your diced onion, garlic, banana peppers, salt and pepper. Cook for a few minutes until the onions become translucent. Stir often to avoid burning!
  3. Lower your heat and stir in your gluten free flour, it should start to form a bit of a paste. This will help thicken your sauce!
  4. Pour in your cashew milk and nutritional yeast. Stir to combine.
  5. Fill a large pot with water and boil your pasta according to package instructions.
  6. Heat a smaller frying pan on medium heat and add a touch more vegan butter just to grease your pan.
  7. Add your mushrooms to your smaller pan and cook for roughly 10 minutes or until they become golden brown.
  8. Strain pasta and pour back into your pot. Ladle your cream sauce overtop of your pasta and serve in a large bowl.
  9. Place a few mushrooms overtop of your pasta dish and finish with a dash of fresh chopped basil and nutritional yeast. Enjoy!
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