MENÙ di NATALE Vegan pt 2 Arrosto di funghi PORTOBELLO

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

Preheat your oven to a suitable temperature for roasting.

Clean the portobello mushrooms and remove the stems.

In a pan, heat the olive oil and sauté the chopped onion and minced garlic until translucent.

Add the flour to the pan and stir to create a roux.

Gradually pour in the stout beer and vegetable broth, stirring continuously to avoid lumps.

Add the tomato paste and Worcestershire sauce to the mixture, stirring well.

Chop the carrots and potatoes into even pieces and add them to the pot.

Season with basil, rosemary, and salt to taste.

Place the portobello mushrooms in a baking dish and pour the sauce over them.

Roast in the oven until the mushrooms are tender and the sauce has thickened.

Cooking Techniques

Spice Level:

Dietary

Allergens