The vegan Mushroom Skillet in Creamy Asiago and mustard sauce is a dish that you can make with ease in only 30 minutes. Soft mushrooms, dairy-free Asiago-style sauce, and mustard make up this delicious vegan Mushroom Skillet in a Creamy Asiago and mustard sauce. It is a recipe that is simple to make and makes use of basic ingredients that work well to form a tasty dish. Since it cooks quickly and tastes delicious, it feels satisfying to make this dish.
STATS:
- Calories: 280 kcal
- Prep time: Ten minutes
- Cook duration: Twenty minutes
- Total duration: Thirty minutes
- Serving size: 1 bowl
- Cuisine: French-Italian Fusion
- Course: Main
- Diet: Vegan
- Serving: 4
EQUIPMENT:
- Measuring cups and spoons
- Cutting board
- Chef’s Knife
- Spatula
- Large skillet
INGREDIENTS:
- 1 medium finely chopped onion
- 3 cloves of minced garlic
- One cup almond milk (unsweetened)
- 1 cup shredded vegan Asiago-style cheese
- 450 grams sliced mushrooms
- 1 tablespoon Dijon mustard
- ½ teaspoon black pepper
- Two tablespoons of olive oil
- 1 tablespoon nutritional yeast (optional ingredient)
- One tbsp of cornstarch mixed with two tbsp of water (for the slurry)
- 1 teaspoon salt
- Fresh parsley (for garnishing)
- 1 tablespoon lemon juice
INGREDIENT NOTES:
OLIVE OIL:
- Olive oil is useful in pan-frying the veggies. Make use of avocado oil as a substitute.
ONION & GARLIC:
- Garlic adds an aromatic taste, and onion balances the taste of the dish. Green onions and garlic paste are options for substitution.
MUSHROOMS:
- In addition to absorbing the creamy sauce, mushrooms give a meaty texture to vegan dishes. Any type of mushroom is an option for an alternative.
PLANT MILK:
- The plant milk makes the sauce’s liquid base. It also provides a creamy element in the dish. Cashew and soy milk are options for alternatives.
VEGAN ASIAGO-STYLE CHEESE:
- This cheese gives the skillet a unique taste. For substitution, make use of vegan mozzarella.
DIJON MUSTARD:
- Dijon mustard provides the sauce with a slight tang and improves the flavors of the mushrooms. Use yellow mustard as an alternative.
CORNSTARCH SLURRY:
- This slurry makes the sauce thick. Arrowroot powder is another option to use.
LEMON JUICE:
- Lemon juice helps in balancing out the rich flavor of the sauce in this dish. Another option is apple cider vinegar.
INSTRUCTIONS:
- In a skillet, warm the olive oil on top of a medium flame.
- Add the chopped onion and cook till it is soft and slightly golden.
- Include garlic and cook further for one minute.
- Stirring frequently, cook the mushrooms for seven to eight minutes.
- Add the plant milk and stir thoroughly.
- Then include Dijon mustard, vegan Asiago cheese, salt, and pepper.
- Keep mixing until the cheese melts.
- Stir constantly after adding the cornstarch slurry till you see a creamy sauce.
- If necessary, adjust the seasoning after adding the lemon juice.
- Before serving, turn off the heat and add some fresh parsley on top.
SERVING SUGGESTIONS:
- To make this dish fulfilling, serve it over warm pasta or rice.
- Spoon some amount of it onto garlic or toasted bread.
- Serving with fresh salad or steamed veggies is also a good serving suggestion.
- Bake some potatoes and add some of them on top.
TIPS:
- To ensure that the mushrooms cook all at once, slice them into equal pieces.
- When the sauce gets very thick, add more plant milk till the texture is fine enough.
- While pan-frying the mushrooms, add a little vegan white wine for a more enhanced flavor.
STORAGE INFORMATION:
FRIDGE:
- Place this dish inside a tight box for about three to four days.
FREEZER:
- You can freeze it for about two months.
FAQs:
Can I include veggies while making this dish?
- For more nutrition, you can include broccoli, bell peppers, spinach, or peas.
How can I make this dish gluten-free?
- Just make sure the vegan cheese, plant milk, and mustard are free of gluten.
NUTRITIONAL INFORMATION:
Calories: 280 kcal
Net carbs: 14 grams
Total carbs: 17 grams
Fiber: 3 grams
Protein: 8 grams
Fat: 20 grams
Calcium: 140 grams
Iron: 2 grams
Vitamin A: 520 IU
Sodium: 390 grams
Potassium: 480 grams
Serving size: 1 bowl
Serving: 4
