Pleurotus mushrooms with vegetable sour cream sauce

Name: Pleurotus mushrooms with vegetable sour cream sauce - Nicoleta K.
Ingredients: 2 yellow onions; 1 green bell pepper; approximately 500g of Pleurotus mushrooms; iodized salt; freshly ground pepper; canola oil; 500 ml of vegetable cream; 2; 3 tablespoons of starch.

Sezon - Pleurotus mushrooms with vegetable sour cream sauce by Nicoleta K. - Recipia

The first time I made Pleurotus mushrooms with plant-based cream, I forgot to add the starch on time and ended up with a thin liquid at the bottom of the pan, making me want to dip bread in it just to feel like my effort wasn't in vain. In the meantime, I've learned, and ironically, now I manage to get it right almost every time – not exactly by the book, but you know how it is, some days are better than others. When I’m really in the mood to cook, I like to serve them alongside a side of rice or mashed potatoes, but I’ve also had moments when I ate straight from the pot with a spoon, without shame. These mushrooms, if you find them fresh, have a nice texture, almost like tender meat. And you don’t feel like you’re missing any animal product on your plate. To give you an idea of what to expect: including chopping, washing, keeping an eye on them, and taking little breaks to stir so they don’t stick, it should take you about 40-45 minutes. Servings: around 3-4 if you’re not big eaters (or if no unexpected guests show up, like happened to me one evening). Difficulty level: easy to medium, as long as you don’t get lost in details and have a bit of patience to avoid rushing the heat. You don’t need MasterChef techniques, but just throwing everything together and heading off to watch TV won’t work. I keep making this recipe for a few simple reasons: it’s quick, doesn’t require any special ingredients, and it’s perfect when I want something hearty but don’t want to feel weighed down afterward. Especially when I’m fasting or simply not in the mood for meat. Even when I have guests, many don’t realize it’s not “real” cream unless I tell them. Plus, Pleurotus mushrooms are usually cheaper than other types, and I can find them at the market all year round. Not to mention, if I have an onion and a bell pepper in the fridge, I’ve already solved half the job. What do you need? 2 medium yellow onions – about 180 g with the skin, and a bit less once peeled. The onion adds sweetness and gives body to the sauce. 1 green bell pepper (red works too, but green has a slightly more fragrant flavor in this combination), 130 g. For freshness and a bit of color, plus that aroma that makes a difference at the end. 500 g fresh Pleurotus mushrooms – make sure they’re not old or wilted, as they’ll turn mushy. Their “meaty” texture substitutes for anything else in this recipe. Salt, to taste, preferably iodized if you don’t have another preference (I don’t complicate myself with fancy salt). Freshly ground black pepper – don’t be stingy, it really elevates the sauce. Canola oil, 2-3 tablespoons – for sautéing the onion and pepper, it doesn’t impart a strong flavor and doesn’t fry too hard. If you only have sunflower oil, that works too. Plant-based cream, 500 ml (I usually choose soy or oat-based, without added sugar). If you’re not fasting, regular cream works just as well, maybe even better, to be honest. Food starch, 2-3 tablespoons (about 20-25 g) – its role is to thicken the sauce. Corn or potato starch works too, there’s no difference in taste. Cold water, about 100 ml for dissolving the starch, plus another 100 ml if you want a thinner sauce. I’ve tried to simplify the steps as much as possible without compromising the taste. 1. Peel the onion and slice it into thin rings. Don’t measure it to the millimeter, just make sure there aren’t any thick pieces the size of half an onion, as they won’t soften well. 2. Peel the bell pepper, remove the seeds, and cut it into strips. It doesn’t have to be perfect, just somewhat similar in size to the onion. 3. Heat the oil in a non-stick pan (I use my old one with a nearly broken handle, it doesn’t matter as long as it doesn’t stick) and toss in the onion and bell pepper to sauté. Don’t rush, keep the heat low to medium, stir occasionally, and add two or three tablespoons of water from time to time – you want to soften everything without browning it. It takes about 10 minutes for the onion to become translucent and the pepper to soften without falling apart. 4. In the meantime, for the mushrooms: I quickly wipe them with a damp paper towel, I don’t soak them in water as they swell and become spongy, which I don’t like. I slice them, but not too thin, so you can feel you have something to chew on. 5. When the vegetables are soft, I add the mushrooms on top. I mix well and leave them over medium heat, uncovered, to let the water from the mushrooms evaporate. In about 10-12 minutes, it should be enough to leave a little liquid, but not have everything floating in water. Stir occasionally – if it starts to stick, lower the heat or add a splash of water. 6. Dissolve the starch in 100 ml of cold water – not hot water, or you’ll get lumps. In a bowl, I put the plant-based cream and mix it with the starch liquid until it’s smooth and lump-free. If you rush and don’t mix well here, it’ll all be for nothing. 7. Pour the sauce over the mushrooms, lower the heat to low-medium, and stir constantly. Be careful, if you look at your phone during this time, you have every chance of it sticking to the bottom and burning. It takes about 5 minutes until you see it thickening slightly and everything binds together. If it’s too thick, you can add a bit of water, but do it gradually. 8. Taste and adjust the salt and pepper at the end, not before, as it will reduce further and might become too salty. I turn off the heat when the sauce is “set,” meaning if you dip a spoon in and draw a line on the bottom of the pan, it should remain visible for a second or two. It doesn’t need to be like pudding. Tips, variations, and serving ideas TIPS Adding starch too quickly or at too high a temperature creates lumps. It needs to be completely dissolved in cold water and then thoroughly mixed with the cream before being added to the mushrooms. Some use flour, but I don’t recommend it, as it changes the taste and texture. The mushrooms shouldn’t be cooked too long – if you forget about them, they’ll turn mushy and lose flavor. It’s best to cook them until they’ve reduced almost completely, but not entirely, leaving some sauce. If you want a thinner sauce, don’t hesitate to add a little water towards the end, but just a little at a time. Many add garlic, but I don’t. It overpowers the flavor of the mushrooms, in my opinion. If you really want to, add just a small clove, grated, right at the end. SUBSTITUTIONS Plant-based cream: the best is soy or oat-based (watch out for those with added sugar, as they ruin the taste). If you’re not fasting or want a richer option, use regular cream with a fat content of 20-25%. Canola oil can be replaced with any neutral vegetable oil, or even butter if you’re not fasting (it gives a more “rounded” flavor). Green bell pepper can be substituted with any color of sweet bell pepper. If needed, you can skip the pepper altogether, but it’s a shame. If you’re allergic to gluten, use corn or potato starch – don’t use flour. VARIATIONS Add fresh herbs at the end – parsley or dill, depending on your taste. I’m not a fan of dill here, but I have friends who can’t imagine it any other way. If you want a bit of acidity, a splash of lemon juice right at the end won’t hurt. A handful of chopped nuts sprinkled on top before serving completely changes the texture. You can also add a few thinly sliced sun-dried tomatoes, mixing them in at the end. It’s a different experience, especially alongside a simple side dish. SERVING They work great as a light main course, but also as a side dish alongside baked potatoes, mashed potatoes, short pasta, or even meat – if you’re not fasting. I’ve tried them with roasted chicken or pan-fried meatballs, and I won’t say more. With plain rice, they’re very good, or on thick slices of toasted bread rubbed with a clove of garlic – here, you don’t need anything else. If you want a complete meal, serve with a simple cucumber and radish salad or a green salad with balsamic vinegar, which pairs wonderfully with the leftover sauce on the plate. For drinks, chilled mineral water or a glass of dry white wine, not too aromatic. Sweet drinks don’t work, as they throw off the balance. FREQUENTLY ASKED QUESTIONS 1. What can I use instead of Pleurotus mushrooms? If you can’t find Pleurotus, you can use champignon or porcini mushrooms (if you have the budget and luck). The texture won’t be as “meaty,” but the taste is still good. For champignon, I recommend slicing them thicker and not cooking them too long. 2. Does it turn out the same with regular cream? Yes, it turns out the same or even tastier if you’re not fasting. However, be careful, as regular cream can “curdle” if you add it too quickly over high heat, so mix well and heat gradually. 3. Can I freeze this dish? I don’t recommend it, as the sauce with starch and plant-based cream doesn’t hold up well after freezing – it separates, and the texture is odd after thawing. It’s better to keep it in the fridge and consume it within 2-3 days. 4. Can the starch be omitted? Technically, yes, but the sauce will remain very liquid, almost like a broth. If you want it lighter, you can try without it, but you’ll need to cook it longer to reduce it, and the mushrooms will become too soft. 5. Can I use other vegetables? You can add zucchini, grated carrots, or a bit of celery, but don’t overdo it, so you don’t overpower the mushroom flavor. I think bell pepper pairs best for a balance of taste and color. 6. Can I make it oil-free? If you’re on a stricter diet, you can sauté the onion and bell pepper with just water, but you’ll lose the “rounded” flavor from the oil. If necessary, add a little water at the beginning, but don’t expect the same result. Nutritional values (approximate) For 4 servings, each serving has about 185-210 kcal, depending on the chosen plant-based cream. Fat – 10-13 g (mostly from the cream and a bit from the oil), carbohydrates – about 15-18 g (mushrooms, onion, starch), protein – 3-6 g (mainly from mushrooms and cream). It’s a fairly light recipe, without heavy fats, especially if you use low-fat plant-based cream. Gluten-free if you use corn or potato starch, vegan if you don’t use animal-based cream, high in fiber, low in calories. It has some sodium from salt, but you can easily control the amount. It’s not a super-protein dish, but you can combine it with pan-fried tofu or a heartier side if you want something more “substantial.” How to store and reheat It stores best in the fridge, in a covered container, for a maximum of 2-3 days. Don’t leave it at room temperature for more than 2 hours, especially if you’ve added animal-based cream. When reheating, use low heat in a small pot, stirring constantly, and if it thickens too much, add a few tablespoons of water. Don’t heat it over high heat, as the sauce may separate. I don’t recommend using a microwave, as it heats unevenly and risks curdling. If you have too little left for a meal, mix it with pasta or a bit of cooked rice for a quick, hassle-free dinner.

Preparation

Onions and peppers are cleaned, then sliced and put to sauté in a little oil and water for about 10 minutes on low heat, uncovered. Meanwhile, the mushrooms are cleaned, sliced, and added to the onion and pepper mixture, cooking for about 10 minutes, uncovered, on medium heat. The sour cream and starch are mixed with a little cold water, then added to the mushroom mixture, and allowed to boil for about 5 minutes while stirring continuously. Finally, season with salt and pepper. It can be served as is or alongside other meat or vegetable dishes. Enjoy your meal! On fasting days, vegetable sour cream can be replaced with regular sour cream.;