Good for: A rich yet healthy vegan flavour boost for any dish
Nutrients per serving:
Suitable for Vegans
Difficultly level Easy
Prep time 15 minutes
Cook time 30 minutes
- 30g dried porcini mushrooms*
- 1 tbsp olive oil
- 1 red onion, sliced
- 1 garlic clove, crushed
- 1 tsp tomato paste
- 1 tsp dried thyme *
- 1 tsp dried rosemary *
- 200g chestnut mushrooms, sliced
- 2 tbsp plain flour
- 500ml vegetable stock *
- 1/2 tsp Yeast extract *
*Available at Holland & Barrett
In a bowl, rehydrate the dried mushrooms in enough boiling water to cover them. Set aside.
In a frying pan, add the olive oil and fry the red onion and garlic until softened.
Add in the tomato paste and dried herbs and mix well.
Add in the rehydrated porcini mushrooms with their liquid and bring to a rolling boil.
Bubble until the liquid has reduced by half and then add in the chestnut mushrooms.
Cook for 10-15 minutes or until the chestnut mushrooms have some colour.
Sprinkle over the plain flour and mix well and then remove the pan from the heat and gradually stir in the vegetable stock.
Stir in the yeast extract and bring back to the boil.
Sieve the mixture, returning the liquid to the frying pan.
Do not discard the mushroom mixture, keep it for stirring through pasta or on toast.
Bring the liquid to the boil once more and check for seasoning.
Serve immediately or keep for 2-3 days in the fridge.
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