Thanks to a couple extra “at home days” due to Hurricane Sandy, I got to try out some new recipes I’ve been saving.
Lindsay Nixon, alias the Happy Herbivore, recently posted about a vegan She Crab Soup using Oyster Mushrooms (original recipe here). Sooo…..As part of my pre-storm shopping I picked up 4 oz. of mixed exotic mushrooms (I could see some Oyster Mushrooms in the pack).
Yesterday we were sick of bean soup and chips with hummus, so I pulled those babies out. Of course I didn’t have sherry in the house, so Pinot Grigio had to do (plus it went well with lunch)!
4oz. mixed mushrooms (if I had all oyster, I’d use them) choppedand sautéed in water with 1/4 c. chopped onion (next time I might add some celery too. Remove from pan.
Add: 3 cup non-dairy milk. I used unsweetened AlmondCoconut mixed with 2 Tbs. unbleached wheat flour and 1 heaping Tbs. cornstarch
Didn’t have onion powder and used 1/2 tsp. garlic powder.Also no vegan worcestershire here – used 3/4 tsp. lite soy sauce with 1 tsp. hot olive juice, 1 tsp. Texas Pete, 1/4 tsp. lemon zest packed, 1/4 tsp. mace, 1 tsp. crumpled roasted seaweed (again-no kelp), 3 Tbs. Pinot Grigio, 1/8 tsp. black pepper, and several hard shakes of Old Bay.
Whisk constantly over med-hi heat till it thickens. Add mushroom/onion mixture back into the pan. Ladle into 2 bowls and add a bit more lemon zest, old Bay and hot sauce. Crush 4 whole grain saltines on top (or those cute little oyster crackers if you have them). Enjoy with a bit more of the above mention wine and some fruit or a tossed salad on the side! Add a Tbs. of chia seeds for some added nutrition.
*Warning – only serves 2, you may want to double the recipe.
All this made cabin fever a bit more tolerable! Now what to make today?