Creamy White Wine Sauce with Oyster Mushrooms and Asparagus


Wondering what to do with oyster mushrooms, got my wheels turning today. I had never cooked with oyster mushrooms before, but after seeing the beautiful gills at the farmers market, I picked up a couple varieties of oyster mushrooms from a local fungi farm. I love farmers markets because you get to meet the people behind your food, and learn all about the ingredients. I never would have bought oyster mushrooms from the store without having a game plan in mind, but after chatting with the woman in the stall, I felt well informed on my purchase and happily went on my way, with beautiful mushrooms in hand. 

I had a couple bites of the golden oyster mushrooms to get a better understanding of the flavor, and even had some raw on my salad at lunch. They really are delicious, and have a much stronger flavor than your average white or cremini mushroom, but are still smooth, light, and these gold oyster mushrooms basically melt in your mouth!




I decided that these mushrooms would taste great in a light cream sauce, and added a splash of white wine for just a little extra flavor. The Home Baked Vegan's White Wine Sauce with Oyster Mushrooms and Asparagus, is:
- Vegan (as always, this means the recipe contains no animal products)
- Creamy
- Smooth
- Full of flavor
- A great use of oyster mushrooms
- Quick and easy to prepare - have dinner on the table in 15 minutes!

Here is The Home Baked Vegan's recipe for Creamy White Wine Sauce with Oyster Mushrooms and Asparagus:



Ingredients:
1 Tbsp Olive Oil
3 Garlic Cloves
1 Cup Asparagus, chopped into 1" spears
2 Cups Golden Oyster Mushrooms, roughly chopped
1/4 Cup White Wine
1 Cup Vegetable Stock
1/2 Cup Cashew Milk
1 Tbsp Nutritional Yeast
1 Tbsp Flour
Salt and Pepper to taste


Method:

Heat the olive oil in a large skillet over medium high heat. 

Sautee the garlic and asparagus for 2 minutes.

Add the mushrooms, and cook for another 2 minutes. 

Stir in the white wine, and cook for 1 minute or until partially evaporated. 

Add the vegetable stock, and nutritional yeast. 

Slowly stir in the cashew milk.

In a small bowl, mix together the flour, with 2-3 Tbsp of the liquid from the pan. Make this into a paste, the slowly add more liquid. Once the mixture is smooth, pour it into the pan and stir. 

Bring to a boil, then cover and reduce to a simmer. Let cook for 2-3 minutes, and remove from heat. 

Serve over pasta and enjoy!

To avoid the sauce from thickening too much, keep the lid on the pan until you are ready to serve. 




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