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.
😀
Have a cosy November!
P.S. For lots more scrummy vegan recipes, take a look at the Virtual Vegan Potluck here or here on November 1st.
Words and Herbs 
We don’t seem to have many market stalls selling wild mushrooms – or maybe I’m just not looking in the right places. But as soon as the picky daughter who won’t eat mushrooms is out somewhere else for tea, I’ll be trying this – looks delicious!
I also sometimes use dried porcini or tinned chanterelles – not quite the same thing, but still nutritious!
Oh that is divine…we have had so many different mushrooms growing around the garden but I have no idea what may be edible.
We’ve had a lot in our garden too, but we daredn’t touch them!
oh yummy
Hi Sharon. A tasty treat! 😀
Oh, wonderful! OK, my mix will have to be white caps, Swiss, and all the many wonderful Asian kinds . . . it’ll will still work out and taste unreal . . .
I think the local ones taste better anyway, so use whatever’s available! 😀
This meal looks and sounds delicious! Let´s start into November.
Hi Uta! The month has got off to a good start – no fog this morning! Hope November has some mild sunny days for you too! 😀
I hope so. Today we have fog on a higher level (Hochnebel).
Happy November! It all looks delicious.
Thanks Verity. You too!
yumminy, yums, yum! Everything looks perfect!
Thanks Sharon. Tastes pretty good!
What an exceptional recipe for World Vegan Day! Bursting with seasonal flavor and the earthy colors of fall, just exquisite!
Thanks Deb! The traditional way to eat this sauce is with bread dumplings, but we love it with pasta!
LOVE my NO MEAT nights too he FROWNS lol my SCALE SMILES 🙂
LOL! Some of these mushrooms actually taste pretty meaty! 😀
I use them in so many meals to fill us with goodness 🙂
Very similar to my wife’s favourite – mushroom stroganoff!
This a favourite of mine too. 😀
Where have I been.. I had no idea it was World Vegan Day, lol! This mushroom dish looks fantastic! I wish we could pick wild mushrooms here!
I wish I knew enough to dare to pick them! A few neighbours go into the woods for chanterelles, but I’ll stick to buying mine at the market! LOL!
Sadly no wild mushrooms at the local markets here Cathy so will have to stick with the bog standard ones. I’m rather partial to mushrooms. Sad to read that there is contamination still some 25 years on 😦
That’s a shame, although the big supermarkets probably stock a few different ones. Perhaps you can get dried ones.
Looks great! And I bet it tastes good too.
You should try it – the market has such a great selection on offer!
That looks fantastic! I would not touch mushrooms as a child, but love them now! Unfortunately, it is very hard to find them fresh in my area of the world, what a treat to have so many varieties at a market nearby!
We are lucky here. The local market really does have only regional produce, which limits things a bit, but has its advantages too.
A cosy november would be easy with this recipe Cathy! I find it hard to get great mushrooms like Chanterelles, I don’t like buying veggies from the supermarkets, but when I do get them – oh wow don’t they just add the most amazing flavour!
Oh yes, just a few added to a dish make a big difference. I sometimes use sherry in the sauce instead… makes it even richer!