my friend Julia introduced me to coconut cream as a good vegan base for her creamy mushroom sauce. I have changed it a little I think... it's quite good, and Dan says it's lovely!
1/2 can lite coconut cream
15 - 20 small button mushrooms chopped into small pieces
2 small onions finely diced
1 & 1/2 tbsp olive oil
1 tsp fresh ground pepper
1 tsp sweet basil
3 tbsp wine
2 tbsp cornflour
1/4 cup cold water
salt and pepper
Pasta - 2 servings
1. dice onions finely
2. chop mushrooms into small pieces
3. heat 1 tbsp olive oil in wok pan thing
4. cook onions in the pan till see-through and a little browny - approx 5mins
5. add 1/2 tbsp olive oil and mushrooms and saute till glossy and a little more browny - approx 5mins
6. add 1 tsp pepper and 1tsp sweet basil and continue to cook for about 5mins
7. boil water for the pasta and put it on to cook for about 10 mins. I used big spirals because I think the sauce sticks to them better
8. add 3tbsp white wine, and continue to stir for 5 mins - by thgis stage the flavours should have developed quite nicely!
9. add 1/2 can lite coconut cream and continue to stir for 5mins
10. lower the heat of the mushroom pan, and in a separate container - like a jar - mix 2 tbsp cornflour with 1 tbsp of coconut cream and 1/4 cup water till thoroughly mixed then add to the pan and stir slowly, the sauce will begin to thicken.
11. set the sauce to one side to cool a little, stirring occasionally
12. when the pasta is ready, drain and stir into the sauce. check for flavour, add salt or pepper if necessary.
13. eat! and be happy :)
