I hated mushrooms before going vegan.
Like, REALLY hated them. They seem to be either too dry or too slimy. What's that about?
Then I figured out how to mask both of those things: Use them in soups and gravy.
Now mushrooms have become a stable in my diet, and with good reason.
The glory of mushrooms:
- Vitamin D, if they've been exposed to ultraviolet rays before heading to market (common practice).
- Selenium, helps with inflammation and immunity.
- Fiber, helps with diabetes, cholesterol, and fullness.
- Copper and calcium, helps with bone strengthening and cognitive function.
Cream of Mushroom Soup
2 packages mushrooms, sliced
1 yellow onion, diced
2 cups veggie broth
1T thyme (freshly chopped or dried)
½ tsp rosemary (dried or 1tsp fresh)
1 ½ cups nondairy milk (I used cashew)
1tsp Braggs Liquid Aminos (or tamari/soy sauce)
Salt and pepper
Heat deep sauce pan to medium with oil (I use coconut).
Saute onions in oil (about 5 minutes), add mushrooms for about 10 minutes.
Add thyme, rosemary, liquid aminos, salt, pepper, stirring to evenly disperse.
Add broth and milk, bring to a simmer for 15-20 minutes.
Sieve in flour a teaspoon at a time every 2 minutes to allow the soup to thicken to desired consistency.
Try not to eat the entire pot... Like I may or may not have done.