Dairy-Free Russian Mushroom Julienne

Ingredients

• 1 lb Cremini mushrooms, sliced
• 1 medium Onion, chopped
• 2 cloves Garlic, minced
• 1 cup Plant-based heavy cream
• 2 tbsp Nutritional yeast
• 1 tsp Fresh thyme, chopped
• to taste Salt and pepper
• 1 tbsp Olive oil

Instructions

1. 1Preheat your oven to 375°F (190°C).
2. 2Heat the 1 tbsp of olive oil in a large skillet over medium heat. Add the 1 medium chopped onion and cook until it looks softened, about 5 minutes. Add the 2 cloves of minced garlic and the 1 lb of sliced cremini mushrooms. Cook, stirring occasionally, until the mushrooms look tender and have browned, about 8-10 minutes.
3. 3Stir in the 1 cup of plant-based heavy cream, the 2 tbsp of nutritional yeast, and the 1 tsp of chopped fresh thyme. Bring this mixture to a gentle simmer.
4. 4Season the mushroom mixture with salt and pepper to your liking.
5. 5Pour the mushroom mixture into oven-safe ramekins or a single baking dish.
6. 6Place the dish in the preheated oven and bake for 15-20 minutes, or until the top is golden brown and the mixture is bubbling around the edges.
7. 7Serve the Dairy-Free Russian Mushroom Julienne hot.

Substitutions

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