This German style mushrooms are good on vegetables; tofu, polenta or potato dishes; as well as a side dish.
Serves 4 small servings
Step A.
1 lb (450 g) mushrooms
1 Tbs. (15 ml) each: olive oil and butter (almond butter-dairy free)
1. Clean the mushrooms with a paper towel.
2. Sauté the mushrooms in the butter and oil.
Step B.
1 Tb. (15 ml) butter
1-2 or more minced cloves of garlic
3 Tbs. (45 ml) chopped parsley
1/2 cups (115 ml) chopped onion
1 cup (235 ml) heavy cream (or almond yogurt-dairy free)
1/2 tsp (2,5 ml) lemon pepper
a few drops of Worcester sauce*
1. In a smaller frying pan, heat the butter and cook the onions.
2. Add garlic and sauté for one minute.
3. Stir in the cream and bring to a boil.
4. Cook until slightly reduced and thick.
5. Stir in parsley, lemon pepper, Worcester sauce to taste
*other names: Worcestershire sauce, moho Inglês, Worcester coycom, kecap inggris, Japanese brand name "Bulldog" /usutä sösu/ 喼汁
Note: Wanjashan currently produces an organic, gluten-free, vegan sauce
Enjoy die Pilze
