Creamy Vegan Mushroom Francese
This vegan twist on the classic Italian dish features tender mushrooms smothered in a rich and tangy lemon sauce. Served with a side of fluffy rice or crusty bread, it's a delightful and comforting meal that will satisfy your taste buds.
ingredients
- 1 lb mushrooms, sliced
- 1 cup flour
- 1/4 cup nutritional yeast
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup almond milk
- 2 tbsp vegan butter
- 4 cloves garlic, minced
- 1 cup vegetable broth
- 1/4 cup lemon juice
- 2 tbsp capers
- Fresh parsley, for garnish
- Lemon wedges, for serving
steps
- 1.
In a shallow bowl, combine flour, nutritional yeast, salt, and black pepper. Dip each mushroom slice into almond milk, then coat with the flour mixture.
- 2.
Heat vegan butter in a large skillet over medium heat. Add the breaded mushrooms and cook until golden brown on both sides. Remove from the skillet and set aside.
- 3.
In the same skillet, add minced garlic and sauté until fragrant. Stir in vegetable broth, lemon juice, and capers. Bring to a simmer and cook for a few minutes until the sauce thickens slightly.
- 4.
Return the cooked mushrooms to the skillet, coating them with the lemon sauce. Simmer for an additional 5 minutes to allow the flavors to meld.
- 5.
Serve the creamy vegan mushroom francese over rice or with crusty bread. Garnish with fresh parsley and lemon wedges. Enjoy!
