Last week I stumbled upon some fresh local produce at a nearby park. I got my hands on some fresh items. I also got exotic mushrooms that I've never gotten before. This week the market was gone. I was devastated. I may never get those items again. I particularly wanted the mushrooms which consisted of chanterelles, pink oysters, and lions mane.
The other day I made pasta and adorned it with a chanterelle cream sauce. I found out that pink oyster mushrooms are known as bacon mushrooms. I don't eat animal products so this was a substitute which I call "facon". I thought it would be a good addition to the chanterelle sauce.
This was my first time ever using chanterelles in any form. I love the texture and the flavor was mild and buttery. It could have been buttery because of the vegan butter I suppose. I am not a mushroom expert but I wish I was.
Chanterelle sauce
Approximately 3 cups chopped chanterelles
1 onion diced
1 small shallot diced
3 cloves garlic minced
1 cup vegetable broth
1 tablespoon flour
2 tablespoons vegan butter
1 cup soy cooking cream
1/4 cup white wine (optional) and/or 2 tablespoons white balsamic
Herbs such as parsley, thyme, marjoram, chives, or tarragon
Cracked black pepper
Salt to taste
I started with a dollop of vegan butter in a non stick pan on medium high heat. After the onions and garlic were golden I added the chopped chanterelles.
Before adding the vegan cream (I used soy for it's neutral flavor) and veggie broth I added a tablespoon of flour to the mushroom mixture and stirred in the pan.
If you want to just use plant milk, add extra flour to thicken.
Pink oyster "facon"
1 clump of pink oyster mushrooms
2 tablespoon soy sauce
2 drops liquid smoke
1/4 teaspoon smoked paprika
1 tablespoon maple syrup
1 tablespoon olive oil
These are the most beautiful mushrooms I've ever seen and didn't know they existed. They lose their color after they're cooked. They remind me of coral.
I started with breaking them up and chopping the ends a bit. Then I tossed them in the soy sauce mixture.
After heating a pan with a little olive oil I added the mushrooms and cooked until they were firm. They don't get mushy like some mushrooms after you cook them. I imagine that's why they are known for a bacon substitute. They didn't really resemble bacon but it was a tasty substitute for sure.
I try not to eat regular wheat pasta too often, but this time I wanted to have the experience. I chose a pasta that I haven't noticed before, called spaghettoni. It was thick round noodles.
I chose not to cook the "facon" with the sauce, but instead to garnish the dish with it. It was quite precious and I wish I had more.
I accompanied with a salad from some of the greens I had gotten from the market and a tahini herb dressing.
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