Switching to a plant-based/vegan lifestyle has made me spend the much-needed time into developing my go to basic ingredients. In the south, we are known for having very rich/savory dishes. What makes those dishes rich in flavor are; butter, cream of everything (lol), cheese, milk, and etc. This past Thanksgiving Holiday, I finally decided to stop being lazy and whip up a basic vegan cornbread dressing. The key ingredient to not having a dry stuffing/dressing, is the cream of mushroom (can use celery or chicken), so I was forced to make this recipe. What was interesting about making this recipe is that I am upset at myself for taking so long to make something so simple and easy to store for later use.
I think as humans we think somethings are a lot more difficult than they actually are, simply because we are not used to doing it. This was one of those times. It took me all of 15 minutes to whip this recipe up and it was so simple and packed with flavor. I mostly use this staple item in my gravies and soups to add another layer of flavor. After making this recipe, I have no desire to purchase another store-bought cream of anything. I think it taste much better and you know what you are putting in your body.
Check it out and let me know what you think!
- 8oz baby bella mushrooms, diced
- 1 tbsp dried onion flakes
- 1 tsp pink Himalayan salt, fine
- water (enough to cook mushrooms)
- 3½ - 4 Tsp all-purpose flour
- 2 cups plant-based milk (I used my homemade Brazil nut milk)
- 1 tbsp dried Shiitake mushrooms, ground
- In a nonstick pan, add mushrooms, dried onions, salt, and water, on medium heat. Cook mushrooms until tender; about 5 minutes. Turn heat down to low.
- Sprinkle flour into skillet and Stir/whisk milk continuously as it simmers to avoid lumps. Continue whisking for about 3 - 5 minutes until the mixture is smooth and thick.
- Whisk in ground shiitake mushrooms and remove from stove.
- Store in a glass jar with lid; let cool completely before storing in the refrigerator or freezer.