I got an oyster mushroom growing kit as a gift (thanks mom!) and it was quite exciting to wake up each morning to see how much it had grown. It even attracted a little spider-friend to live in the village of gill-caps, so cute!
Four days later, they were ready to be harvested. So I took some gnocchi I had on hand and made a quick and easy dish full of umami and very satisfying.
Ingredients
2 tbsp olive oil
1/2 medium red onion (thinly sliced)
300 g oyster mushrooms (shredded)
1 cup vegetable stock
1/2 cup vegan cream (e.g. soy or cashew)
1 tsp dried thyme
1 package gnocchi
Directions
Over medium heat in a large skillet, heat the olive oil and add the onion, mushrooms and thyme, and saute until soft.
Meanwhile, in a medium saucepan, bring salted water to the boil. Once it’s boiling add the gnocchi (according to package instructions).
Add the vegetable stock and vegan cream to the mushroom mix, and stir.
As soon as the gnocchi floats to surface of the water, drain it and at it to the mushrooms.
Stir to coat, and cook for a couple more minutes before serving.
