- 2 tablespoons olive oil
- 1 yellow onion peeled and minced
- 16 ounces oyster mushrooms torn into strips
- 3 tablespoons plant-based butter
- 1.5 tablespoon capers drained
- 2 cups water or vegetable stock
- 1 lemon juiced
- Salt pepper, and crushed red pepper to taste
For serving:
- 16 ounces spaghetti
- Fresh minced parsley
Cook the onion and mushrooms:
Heat 1 tablespoon olive oil in a wide pot over medium-high heat. Add the onion and cook for 3 minutes until it softens.
Add the remaining 1 tablespoon olive oil to the pot. Add the mushrooms and cook, stirring frequently, for 8-10 minutes until they begin to turn deep golden brown all over. Season liberally with salt and pepper.
Simmer the sauce:
Melt the butter into the mushrooms and add the capers. Cook for 1–3 minutes more.
Pour in the water or vegetable stock and bring to a boil. Reduce heat and simmer for 15 minutes until it thickens. Taste and season with salt and pepper.
Calories: 615kcal | Carbohydrates: 97g | Protein: 19g | Fat: 18g | Sodium: 181mg | Fiber: 8g | Sugar: 6g | Vitamin C: 16mg