Vegan Creamy Mushrooms with Wine and Thyme
A medley of wild mushrooms with butter beans in a creamy thyme and wine sauce, this is a real crowd pleaser served up with polenta bruschetta.
Servings 2
Calories 392kcal
Ingredients
- 1 tbsp olive oil
- 100 g mixed wild mushrooms sliced or left whole according to size
- 25 g chestnut mushrooms thickly sliced
- 1 leek halved and sliced
- 2 cloves of garlic finely chopped
- 400 g can of butter beans drained and rinsed
- 2 tbsp chopped fresh thyme
- 50 ml vegan white wine
- 50 ml vegetable stock
- dried chilli flakes to taste
- 2 tbsp soya cream
- salt and freshly ground black pepper
Instructions
- Gently fry the leeks and chestnut mushrooms in the olive oil until the leeks are soft mushrooms release their juice, about 5 minutes
- Add the wild mushrooms and fry for a further 2 minutes
- Add the garlic and thyme and fry for another minute
- Add the butterbeans, white wine and stock, bring to the boil and simmer for 2 minutes to reduce
- Add the soya cream, chilli flakes and salt and pepper to taste, simmer for a further minute
- Serve and Enjoy!
Notes
Nutritional information is only an approximate guideline, created using an online calculator. Calculations will vary according to the ingredients you use and your cooking methods.
Nutrition
Calories: 392kcal | Carbohydrates: 57g | Protein: 18g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 130mg | Potassium: 1405mg | Fiber: 17g | Sugar: 11g | Vitamin A: 1130IU | Vitamin C: 17mg | Calcium: 101mg | Iron: 7mg