Vanilla mushroom pan (with vegan version)

Ingredients:

• 500g mixed mushrooms (champignons, oyster mushrooms, shiitake, etc.)
• 1 large onion, finely diced
• 2 garlic cloves, finely chopped
• 2 tbsp olive oil
• 1 vanilla bean or 1 tsp vanilla extract
• 200ml vegetable broth
• 150ml coconut milk (or vegan cream)
• 1 teaspoon fresh thyme, finely chopped
• 1 tbsp fresh parsley, finely chopped
• Salt and pepper to taste
• Optional: 100g vegan cream cheese or vegan crème fraîche to refine

Preparation:

1. Clean the mushrooms and cut in half or quarters depending on their size. If using a vanilla pod, cut it open lengthwise and scrape out the pulp.

2. In a large pan, heat the olive oil and sauté the diced onion until translucent. Then add the garlic and sauté briefly.

3. Add the mushrooms to the pan and sauté over medium-high heat until they color and have shrunk slightly. Stir occasionally.

4. Add the vanilla pulp or vanilla extract to the mushrooms and mix well so that the vanilla is evenly distributed.

5. Pour the vegetable broth and coconut milk (or vegan cream) into the pan and bring to a boil. Reduce the heat and let the pan simmer for about 10-15 minutes until the sauce has thickened a bit.

6. Stir in the thyme and parsley and season with salt and pepper. For a creamier consistency, optionally stir in the vegan cream cheese or vegan crème fraîche.

7. Serve the vanilla mushroom pan hot, e.g. B. with rice, pasta or crusty bread.

Bon appetit!