Serves 2
Ingredients
367g button mushrooms, sliced ¼ inch thick or thicker for a meatier texture.
½ medium onion, medium dice
4 cloves garlic, minced
2 sprigs fresh thyme, (1/2 tbsp/ dry), fresh preferable
1 sprig fresh rosemary (1 teaspoon dry) fresh preferable
½ cup red wine
1 tsp smoked paprika
1 tsp white or black pepper
11/2 tbsp. mushroom powder
11/2 cup vegetable stock
4 tbsps. olive oil or coconut oil
Salt and pepper to taste
11/2 cup dry hominy
½ cup bean water
Canned hominy (samp) is apparently available but I have never personally tried it. I don’t see why you cannot use it or any other starch for this dish if you prefer. If you are cooking hominy (samp) from scratch start this process first using a pressure cooker to cut down on cooking time.
Add water and ½ teaspoon of salt to the hominy and once 90 percent cooked add the bean water and sirt for about 2 minutes to get a creamy texture.
Bean water is the water I reserved from a can of chickpea beans because I needed something to make the hominy (samp) creamy in lieu of cream or butter. If you have vegan butter, by all means add it to suit your taste once all the water has evaporated. I really wanted this to be approachable to those who cannot easily access it.
1. Heat the olive oil on medium high in a large pan. Add the onions once oil has heated then add the minced garlic once onions are translucent. Sauté for a minute. Then add the sliced mushrooms. Season with salt, pepper and paprika.
2. Sauté for about until the mushrooms have released their liquid and are starting to brown. Add the mushroom powder and sauté for another minute.
3. Then add the rosemary and thyme and red wine. Simmer for about 5-7 minutes, reducing heat as needed. Or until the mushrooms have absorbed most of the wine.
4. Add the vegetable broth and add to the mushrooms. Simmer for a few more minutes, or until the sauce thickens slightly. Season with salt and pepper to taste.
5. Serve with the cooked creamy hominy.
Enjoy. You won’t miss the meat!
*The use of mushroom powder gave the sauce more of an umami flavour and helped to thicken the sauce but if you do not have mushroom powder you can use 1/2 teaspoon of cornstarch to thicken the sauce by adding it to the wine before mixing with mushrooms.