Pan-Roasted Mushrooms with (Vegan) Cream Sauce
Pan-roasting is a useful technique to know if you are interested in preparing healthier alternatives in plant-based cooking. The idea is to begin using a sauté pan (ideally a green pan – a type of non-stick ceramic pan) to quickly cook your ingredients using as little fat as possible. The remainder of the cooking is completed in a hot oven with a bit of moisture to create a light amount of steam that will protect the integrity of the fats as they continue to cook with your main ingredient. This recipe highlights the technique while creating a very tasty mushroom sauce.
You can use any combination of wild or domesticated mushrooms for this sauce preparation. I especially like (and very much recommend) hen of the woods mushrooms if you can find them. They are intensely flavored with a meaty-like texture, so perfect really, for even the most discerning of diners.
I like to serve this sauce with rösti, tossed with pasta or alongside creamy polenta.
Yield: enough for 4-6 servings
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