2 button mushrooms, chopped
1 1/2 Tablespoons olive oil
3/4 cup soy milk (regular works best)
3-4 sprigs each fresh basil and oregano (approx. 1 Tablespoon leaves)
1 leaf fresh sage
small sprig each fresh dill and cilantro
2 cloves garlic, minced + 1/8 cup vegan butter
1 stalk celery and 1/8 cup yellow pepper, finely chopped
1/4 cup zucchini, thinly sliced, then halved
1/8 cup red onion, finely chopped
4 cremini mushrooms, thinly sliced
1 Tablespoon ground pepper (or to taste)
1/8 cup fresh grated vegan parmesan cheese
In blender, puree: Button Mushrooms, olive oil, soy milk, basil/ oregano, sage, dill/cilantro. Set aside.
In medium sauce pan, on low heat, melt vegan butter with minced garlic. Once butter has melted add in mushroom puree, and increase heat. Let mixture come to simmer, stirring occasionally. Once simmering, stir in celery and yellow pepper. Let cook 5-7 minutes, or until celery begins to soften. Add zucchini and cook another 3 minutes. Add red onion and cremini mushrooms, stirring occasionally, cooking until mushrooms become soft. While cooking onion and mushrooms stir in the ground pepper, and vegan parmesan cheese. Reduce heat, and let the cheese melt, and mix well.
Great with pasta, or dipping bread. I'd love to hear how others like it, and use it.