Mushrooms Stew With Corn Bread

• For the mushrooms stew:

  • 1 medium onion
  • 3 cloves of garlic
  • 500 gr oyster mushrooms
  • 500 gr portobello mushrooms
  • 150 ml cashew cream
  • Salt & pepper
  • 4 Tbsp olive oil
  • Fresh parsley

  For the corn bread:

  • 300 gr vegan yogurt
  • 150 ml cashew cream
  • 300 ml vegan milk
  • 300 gr corn flour
  • 250 gr all purpose flour
  • 150 gr canned corn
  • 50 ml vegetable oil
  • 2 Tbsp maple syrup
  • 1 Tbsp salt
  • 1 Tbsp apple cider vinegar
  • 1 tsp baking powder
  • 1 tsp baking soda

• • sprinkle some more parsley on top of the mushrooms stew for an extra fresh touch and serve with the delicious corn bread on the side. Enjoy and let us know how it went!

• To prepare the mushrooms stew:

  • In a pan, add some olive oil and cook the onion
  • Add the chopped garlic and mix for about 1 more minute
  • Then, add the chopped mushrooms and season with salt and pepper
  • Cover with a lid and let them cook for 20 minutes at medium heat
  • Then add the cashew cream, plenty of fresh parsley and this is it. Time to prepare the corn bread!

  To prepare the corn bread:

  • In a bowl, add the vegan yogurt, the cashew cream, the vegan milk and mix them all together
  • Then, add the baking powder, baking soda, apple cider vinegar, vegetable oil, corn flour, all purpose flour, salt and maple syrup
  • Mix well, then finish by adding the canned corn and mixing it well into the composition
  • Take a round oven tray, spray it with olive oil and pour the mixture into it
  • Bake it in the oven for 45 minutes at 200 degrees Celsius and after it is done, let it cool for 15-20 minutes before serving.