Mushroom Mariniere
Mushroom Mariniere, a delicious and healthy plant-based alternative to the seafood classic, packing indulgent textures and flavours. Autumn is a wonderful time for foraging wild, woodland mushrooms, which are exceptionally flavoursome. These beauties come with vitamin D, an important part of the bodies armoury against respiratory diseases).
The other ingredients bring a range of antioxidants, omega-3 and manganese.
Buy a book on edible mushrooms and then get foraging!
Ingredients (2 servings)
Rapeseed oil
One onion, peeled and sliced
300g of mixed roughly chopped mushrooms (we used chestnut and ‘woodland’)
4 cloves of garlic, peeled and sliced
½ glass of white wine
150ml of coconut milk
Seasonings: crumbled sushi seaweed, salt and pepper
Method
Put a deep pan on medium heat and leave to get hot
Add a splash of rapeseed oil, then add the onions and garlic
Add the roughly chopped mushrooms and stir regularly so not to burn the garlic
Add the tonic and wine. Leave to simmer, to remove the ‘raw’ flavour
Add the coconut milk and the seasonings (we love using lots of the sushi seaweed to give the authentic taste of the sea). Stir and warm through to let the seaweed soften.
Serve with good quality bread