claire's cookin!

delishyourdish:

“My Mushrooms? Oh My God, I’m Tripping with the Bradys!”- Brown Rice Pasta with Vegan Red Wine Mushroom Sauce

I haven’t had the chance to cook an actual meal in my kitchen in a long time, which has left me feeling pretty bummed.  Fortunately, I had some time on Sunday evening to cook a nice meal for my sister and a friend.

I experimented with some new techniques and new recipes, one being the Portabello Mushroom Roulade and the other was this red wine mushroom sauce.

What You Need (Serves 1-2):

1 Pkg. Sliced Crimini Mushrooms

1 Medium Onion (diced)Tumblr

1/4 Cup Vegetable Stock

1/2 Cup Red Wine (I used a Shiraz)

Thyme/Salt/Pepper (to taste)

1 Tbsp. Earth Balance Vegan Butter

Corn Starch

Brown Rice Pasta (or any other pasta- cooked and drained)

Goat Cheese (optional if you’re not going Vegan)

Balsamic Reduction (optional)

1. Heat a large saute pan on medium.  Toss in the butter and allow to heat until it starts to foam a bit.  Then toss in the onions.  Allow the onions to sweat and soften.  Once the onions have softened, toss in the mushrooms.  Add the red wine, salt/pepper/thyme.  Allow the mushrooms and onions to cook in the wine.  Keep stirring. 

2. Next, in a small bowl add about 1 tbsp. of corn starch and about 2-3 Tbsp of water.  Mix together until it turns a milky resemblance.  Spoon in about 1 tbsp. of the mixture into the saute pan.  Stir the mushrooms.  This will thicken the sauce.  If the sauce does not thicken with the 1 tbsp of cornstarch mixture, add another spoonful.

3. Add the sauce onto the pasta and serve (add the balsamic reduction, goat cheese or red pepper flakes if you want)