Inspired by a recipe in ‘Vegan Food and Living’ these garlic mushroom “mushels” are made with shitake mushrooms and plenty of garlic. Rich in B vitamins, serve with beans and kale for an extra health kick. Tarragon adds an umami dimension while white wine and lemon sets off the juice. After over a decade of being vegan, without anything like mussels, this was a real treat.
Prep time 30min
Serves 3
Drizzle of oil
One medium onion, diced
5 – 6 cloves of garlice, sliced
150g shitake mushrooms, sliced
generous sprinkle of tarragon
5 tbsp lemon juice
generous sprinkling of kelp (optional)
can of coconut milk
150ml stock
150ml wine
100g kale
can of white beans
black pepper
handful of parsley (add 5 minutes towards the end)
In a large frying pan, add the oil, onion, garlic, mushrooms, tarragon, lemon juice and kelp. Once the mushrooms and onion are lightly fried add the remaining ingredients in the order listed above, except parsley. Bring to the boil, put on lid and simmer for 10-15minutes. Stir in parsley 5 minutes towards the end. Serve with french bread.
Sarasvati Flow 