Vegan Creamy Mushroom and Truffle Oil Udon

Elegant vegan creamy mushroom and truffle oil udon on a minimalistic table setting, highlighting the dish's luxurious creaminess.
Vegan Creamy Mushroom and Truffle Oil Udon

Introduction

Indulge in a luxurious yet comforting vegan feast tonight with our Vegan Creamy Mushroom and Truffle Oil Udon. This dish combines the earthy tones of mushrooms with the rich, aromatic flavor of truffle oil, all enveloped in silky udon noodles for a truly satisfying dinner.

Ingredients

  • 200g udon noodles
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 300g mixed mushrooms, sliced
  • 1 tbsp soy sauce
  • 1 tsp fresh thyme, chopped
  • 150 ml vegan cooking cream
  • 2 tsp truffle oil
  • Salt and pepper to taste
  • Fresh parsley, chopped for garnish
  • Optional: Vegan parmesan for topping

Instructions

  1. Cook the udon noodles according to package instructions, then drain and set aside.
  2. Heat the olive oil in a large pan over medium heat. Add the minced garlic and sauté until fragrant.
  3. Add the sliced mushrooms and cook until they are soft and golden.
  4. Stir in the soy sauce and fresh thyme, cooking for another minute.
  5. Lower the heat and pour in the vegan cooking cream, mixing well to combine. Allow the sauce to simmer for a few minutes until it thickens slightly.
  6. Remove from heat and stir in the truffle oil. Season with salt and pepper to taste.
  7. Toss the cooked udon noodles with the creamy mushroom sauce.
  8. Serve hot, garnished with chopped parsley and optional vegan parmesan.

Enjoy this delectable dish that brings a touch of luxury to your dining table without compromising on health. It’s perfect for those evenings when you crave something hearty yet sophisticated.

Hiroshi

Additional Information
NutritionfactsCalories: 580, Fat: 22g, Carbohydrates: 80g, Protein: 15g 
Preparation Time30 minutes 
Allergy InformationSoy, Gluten, Mushrooms