Bean, Aubergine & Shitake Cream Sauce
An easy recipe made up as I went along that turned out delicious. A subtle mushroom flavour set off beautifully against rice to make a nice meal.
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Ingredients
- 1 handful of dried shitake mushooms (or more if you want a strong taste)
- 4-6 Tsp olive oil
- 1 large onion, chopped
- 1 large aubergine, sliced and quartered
- 1 tsp dried mixed herbs (e.g. Herbs de Provence)
- 2-3 cloves of garlic, chopped
- 3 medium carrots, sliced
- 1 large sprig of fresh basil, chopped small
- 1 tin mixed beans, drained
- 1 250ml carton of soya cream (or rice/oat cream/milk if you wish to avoid soya)
- freshly ground pepper to taste
Method
- rinse the mushrooms and leave to soak in freshly boiled water
- in a large lidded saucepan or wok, fry the onions in 1-2 Tsp of olive oil until they soften
- add the aubergines and the rest of the oil and continue to fry, stirring continuously so they are evenly oiled and begin to soften and onions are golden
- stir in the dried herbs, pepper, garlic and carrots and a small amount of water if anything is sticking, turn the heat down and leave with a lid on, checking occasionally that it does not dry out
- when carrots are almost slightly crunchier than perfect, drain the soaked mushrooms, rinse again, and chop them very small, and stir them into the pan.
- add the chopped basil, beans and soya cream
- warm through and serve with rice, noodles or potatoes
Notes
Lovely served with a mixture of brown basmati and 10% wild rice, but any rice, noodles or potatoes will do.
The mushroom rinsing gets rid of the sand in the mushrooms which they often seem afflicted with. It also reduces the intensity of the flavour. If you like a stronger mushroom taste and get the sand out sooner, rinse less and use a little of the soaking water when water is needed during cooking, so that it brings in even more flavour.
About
- Difficulty: Beginners
- Preparation: Stir Fry
- Provides: 4 servings
- Yields: a medium dish of sauce
- Vegginess:: Vegan
Type
Timings
- Preparation: 10 minutes
- Cooking: 20 minutes
- Total: 30 minutes
Allergy details
Author
This recipe was reproduced with the kind permission of .
