It’s World Vegan Day!
Let’s celebrate with a delicious vegan supper.
At this time of year the market stalls in nearby towns have baskets full of chanterelles, ceps, chestnut mushrooms, and several other types of wild mushroom. They are relatively expensive, but a rare treat! Here I added a few store-bought champignons to make my mushrooms go a little further.
It is always advised to eat wild mushrooms in moderation here, as they are still contaminated with cesium over 25 years after the Chernobyl nuclear power station accident in Ukraine. However, since the season is relatively short, most people here continue to collect and eat wild mushrooms, and every Bavarian restaurant offers them on their seasonal menu. Here is my version of the traditional sauce.
Creamy Wild Mushroom Sauce
For two servings, sauté 1 onion in a little vegetable margarine (or butter) until soft, then add 1 clove of garlic, crushed. Add a total of about 500-600g of mixed mushrooms – whatever is available where you live. I used chanterelles, ceps, chestnut mushrooms and white champignons. Cook on a medium heat until they start to soften. Add 150ml vegetable stock, 200ml (soya) cream and 200ml white wine. Stir in a large bunch of parsley, chopped, and some salt and black pepper. Simmer gently for about 20 minutes until the sauce is nice and thick.
Serve immediately with tagliatelle.
Note that this recipe can be vegan as well as vegetarian.