It doesn’t matter if you collect them yourself or buy them fresh from the market: now the stickers should not be missing from your menu! After all, small batches of mushrooms are still available in October. We are happy to provide you with the necessary recipes. Today: vegan chanterelle cream sauce. It goes especially well with spaghetti, tagliatelle or tagliatelle.
As far as cream sauce goes, this vegan chanterelle cream sauce is really creamy. I’ve never been a fan of mushrooms before, but once I got the courage to try chanterelles. They practically opened my eyes and became my entrance to the mushroom kitchen. With this recipe, I managed to convince even the harshest vegan critic I know: my brother-in-law. His food motto is actually: If there’s no meat, it’s not real food. When she and my sister came to visit, I bravely served pasta with vegan chanterelle sauce. After he helped me for the third time, I knew: He is sure.
You can make a variety of things with chalk. Our editorial team was particularly impressed with the bean salad with roasted scallions. This reinterpretation of an Italian classic is also a fun idea: sour cream bruschetta with clams.
In addition, we indulge ourselves in the inhabitants of the fragrant forest in our cooking school. EAT CLUBBERIN Betsy explained to you what to pay attention to when buying chips and how to properly prepare them. In order not to be without mushrooms during the off-season, you will also learn from us how to dry and store mushrooms.
And since we’re really busy right now, here are some vegan pasta recipes. Enjoy your meal!
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Vegan mushroom dish: spaghetti with vegan chanterelle cream sauce
definition
Vegan cream sauce with chanterelles, served with pasta.
preparation
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First, cook the pasta as directed on the package. Then dry it.
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While the pasta is cooking, clean the mushrooms and cut the large ones in half. Clean the flowers and grind them.
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Heat 3 tablespoons and cook the candies in it for a few minutes. Add the broth and stir. Then add the remaining butter to the flour. Now pour the wine, turn it over and add the bottle after a while. Season with salt and pepper and simmer for 10 minutes.
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In the last step, add the vegetable cream and mustard, stir again and arrange with the pasta on the plates. Serve garnished with rosemary.