Vegan, with beautiful earthy flavours and creamy textures.
The ultimate winter's night comfort food. Creamy, garlicky mushrooms paired perfectly with our Spinach Gnocchi.
We’ve made this recipe vegan by using dairy-free alternatives, and you wouldn’t know the difference. Great for those already living a Vegan lifestyle, and for those wanting to create some meat-free meals.
2 tbsp olive oil
200g baby chestnut mushrooms, halved
150g wild mixed mushrooms
2 cloves garlic, crushed
1 tsp porcini mushroom powder
150ml creamy oat fraiche
Salt and freshly ground black pepper
450g pack Dell'Ugo Fresh Spinach Gnocchi (Buy now)
Finely grated Vegan cheese, Parmesan flavour
Heat the olive oil in a large frying pan over a medium heat. Add the mushrooms and cook for 6- 8 minutes until golden. Stir in the garlic and cook for 2-3 minutes.
Spoon in the oat fraiche, then sprinkle in the mushroom powder. Stir and season to taste.
Meanwhile cook the gnocchi according to pack instructions, when they float to the top, remove with a slotted spoon into the mushroom sauce. Add a little of the pasta water to loosen the sauce if necessary.
Divide between 2 bowls then sprinkle over the cheese. Serve immediately with freshly ground black pepper.