Mushroom Ragout Recipe
local four-mushroom blend, mezzi rigatoni vegan lemon-garlic cream, herbs
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Ingredients
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Mushrooms
Pasta
Vegan Lemon-Garlic Cream
Herbs
Method
Mushroom Preparation
- 1
Sauté the Mushrooms
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced cremini, shiitake, oyster, and portobello mushrooms. Cook for about 8-10 minutes until they release their moisture and become golden brown. Stir occasionally.
Vegan Lemon-Garlic Cream
- 2
Make the Cream
In a blender, combine soaked cashews, lemon juice, minced garlic, nutritional yeast, and vegetable broth. Blend until smooth and creamy. Season with salt and black pepper to taste. If the mixture is too thick, add a little more vegetable broth to reach desired consistency.
Cooking Pasta
- 3
Cook the Pasta
In a large pot of boiling salted water, cook the mezzi rigatoni pasta according to package instructions until al dente. Drain and set aside, reserving a bit of the pasta water.
Combining Ingredients
- 4