Ingredients
Scale
- 500 g/18 ounce mushroom of your choice (I used porcini and champignons)
- 1 onion
- 2/3 cup of dark beer
- 2/3 cup of plant-based heavy cream (I used soy)
- 1 tbsp nutritional yeast (optional)
- 1 tbsp chopped fresh rosemary
- salt, pepper
Instructions
- Chop onion finely and quarter mushrooms. Add them to a large skillet with a few tablespoons of water and cook until onions are translucent.*
- Turn heat on high and add beer. Cook for 1-2 minutes to evaporate alcohol.
- Add cream, nutritional yeast and rosemary, and cook until thickened, about 2 more minutes.
- Season with salt and pepper, and serve warm. Enjoy!
Notes
For the potato dumplings mix together leftover mashed potatoes, a few tablespoons of corn starch, flour and seasoning of your choice. Knead mixture in bowl until a smooth dough forms. Form dough into small balls and cook in salted water for about 10 minutes or until dumplings rise to top.
*You can also cook onions and mushrooms with olive oil or vegan butter.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Main
- Cuisine: Vegan