This dish was partly inspired by my mom’s cooking. She used to make something like this when I was a child. Cremini and onions are meant to be together! The jerk sauce gives it a kick, while the basil and hoisin sauce give the dish a unique flavour, while keeping the spice in check (well, kind of!). Most importantly, it’s an easy and fast recipe. I hope you like it.
Serves 2. Time: 45 minutes
Vegan, Gluten-Free, Soy-Free
- 2 tbsp vegetable oil
- 3 tbsp water
- 1 small French red onion, finely chopped
- 10-14 oz gluten-free pasta of your choice
- 3 cups cremini mushrooms, sliced thinly
- 2 tsp jerk sauce (I bought mine from the store)
- 5 tbsp gluten-free hoisin sauce
- 1 small handful of fresh basil, chopped
- Salt to taste
- Cook pasta by following instructions on packaging.
- Heat the oil in a large stainless steel pot, at medium/high heat. Add the onion and cook for about 2 minutes, until just beginning to soften. Add the jerk sauce and hoisin sauce. Stir.
- Add the mushrooms and water. Cover and cook for about 5 minutes. Stir and check for sticking. Cook until mushrooms are tender.
- Add pasta and mix well. Add salt. Cook for about 3 minutes with the cover on.
- Remove from heat. Bon appetit:)
- When buying mushrooms, I always buy organic because they are porous and absorb a lot of pesticides and fungicides; their roots are also accumulators of heavy metals. When I use organic mushrooms, I cut up the stalk and use it in the recipe – it provides a chewy texture to the risotto. Yummy and waste nothing!
- Another option is to use freshly cracked pepper instead of jerk sauce. Or, use one teaspoon of the sauce instead of two.