Brown Rice Chia Pasta With Creamy Mushrooms
By Teresa Cutter
What's great about it
This mouth-watering recipe is reminiscent of the Polish style mushroom stroganoff that was often prepared as a weekday dinner. Gluten free, vegan and high in B vitamins and restorative minerals, this recipe is from my cookbook Earth To Table, and combines foraged mushrooms with caramelised onion to make the creamiest of sauces. Stir through fresh made al dente pasta or spoon over steaming hot jasmine rice for an easy-to-prepare and budget friendly meal .
250 ml (8 fl oz) freshly boiled water
15 g (1/2 oz) dried porcini mushrooms
500 g (16 oz) assorted mushrooms, sliced
1 onion, sliced
1 clove garlic, smashed
1 - 2 tablespoons tamari
flaked sea salt and white pepper to taste
handful parsley leaves, chopped
220 g (7 oz) brown rice + chia pasta or other pasta of your choice
60 ml (2 fl oz) coconut milk or cream
COMBINE water and dried porcini into a bowl and set aside for 10 minutes to soften.
SAUTE mushrooms with the onion, a generous splash of olive oil and garlic for 5 - 8 minutes until browned.
POUR OVER the soaking water from the porcini. Chop the porcini and add to the mushrooms.
SIMMER for 5 minutes and season with tamari, salt and white pepper, followed by the parsley and coconut milk.
BOIL pasta until al dente and spoon into the mushroom ragu, adding more water or cream if needed.
SERVE and enjoy.
Notes and Inspiration
DRIZZLE over a little truffle oil or add shaved truffle.
LAYER mushroom ragout between layers of French style crepes for the yummies mushroom lasagne and top with almond milk bechamel.
SERVES 4 - 2 if your hungry
More healthy recipes from Teresa Cutter
Shop The Story
This is my go-to risotto if I need something quick and healthy for dinner after...