CHAMPIGNONS AU RIESLING

French cuisine is not typically vegan friendly, nor a favorite category of mine, but my family loves a French dish called coq au vin, a stew of chicken thighs and mushrooms cooked with red wine, bacon, and cream. (Basically the opposite of a vegan dish haha) Then, the other day I stumbled upon a recipe that makes it with white wine, which sounded even better. Since my favorite part about the dish is the rich, buttery wine sauce, my mission became clear: veganize the heck out of coq au vin! Instead of opting for some fake chicken and bacon fiasco, I chose to focus on the sauce, which is the best part anyway. I moved the mushrooms from a sidekick role to the main attraction, and oh man, it turned out well. You can serve this ladled over some pasta or rice, or as a side dish.

Champignons Au Riesling

makes about 2 servings

2 tbs Vegan Butter (or olive oil would work, but you won’t get as much butter flavor)

2 shallots, sliced

about 20 crimini mushrooms, stemmed

10 cloves garlic, minced

2 tbs fresh chopped thyme leaves

3/4 cup riesling, or other dry white wine

1/2 tsp organic cornstarch

1/2 cup coconut creamer (This is the kind they sell in a small carton to put in your coffee. I got mine at Trader Joe’s. I believe there are almond options as well. If you use canned coconut cream, the flavor might be too overwhelming, and on the other end of the spectrum, if you only use coconut/almond milk, it might be too bland)

salt and pepper to taste.

Melt the butter in a large frying pan over medium-high heat. Add the shallots and sauté for about 3 minutes, add the mushrooms and cook an additional 2 minutes or so, shaking the pan around and getting everything covered in butter.

Add the garlic and thyme, cooking for another 30 seconds, then slowly pour in the wine.

Bring it up to a boil, then cover the pan and set the heat to low. Cook for about 8-10 minutes.

Remove the lid and add the cream, salt, and pepper. Sprinkle the cornstarch in. Turn the heat back up to medium high and get everything back up to a low boil, stirring well to disperse the cornstarch. Cook for about 3-5 more minutes, until it thickens a little. The cream separates slightly, but it’s all good.

Serve nice and hot, garnished with thyme. Oui, si bon.