Mushroom Ravioli "Soup": The Best Way to Fall in Love with Autumn Meals
My favorite season has finally arrived, settling in comfortably with all its charm. There’s nothing like pumpkin picking, sipping hot apple cider, and embracing the cozy layers that fall brings. As the crisp air flows through the windows, it's the perfect time to snuggle up with warm, comforting recipes.
One of my all-time favorite autumn and winter ingredients has to be mushrooms, squash, and potatoes. Pair any of these with a touch of thyme, rosemary, or sage, and you’re in for a rewarding treat. I also love how these sweet and savory ingredients come together to create rich, comforting dishes. It’s no wonder the scents of cinnamon, apple, or sweet potato casserole evoke the essence of this season.
I’ve been craving mushroom dishes for weeks now, even before autumn fully arrived. After some research, I stumbled upon a recipe for vegan cream of mushroom soup by Vaishali's blog, Holy Cow!—and her brilliant recipes live up to the name of her blog. The combination of mushrooms, cream, and thyme in this recipe immediately caught my attention. I wanted to give a little twist to this recipe by adding vegan mushroom ravioli by Kite Hill ,some goat cheese, and asparagus to make it more of a vegetarian plate. I also swapped out the all-purpose flour for cornstarch. Though I’m notorious for not following recipes to a T (I tend to improvise, and it’s not always a success), I took a chance. I added a splash of coconut aminos and a dash of brown sugar to balance the acidity of the white wine vinegar and salt.
To my surprise, it was a success :) I managed to turn the soup into a creamy mushroom ravioli sauce without messing anything up. The ravioli cooked perfectly, soaking up the soup’s rich flavors without becoming soggy or sticking to the pan. Although I only made one batch, I can confidently say this will become a regular dish for me.
Mushroom Ravioli "Soup"
Building this dish requires layering flavors to get the right taste, texture, and aroma. Make sure you season and taste as you go. Below I added Vaishali's recipe for her Vegan cream of mushroom soup but with a very minor twist. Feel free to check out her blog at Holy Cow and enjoy the warm flavors :). Happy fall!
Ingredients
1 tsp extra virgin olive oil
1 white or yellow onion finely chopped
1 large clove garlic minced
8 oz bella mushroom
Asparagus
Crumbled goat cheese
1 tsp thyme
3 tbsp cornstarch
3-4 cups veggie stock
Salt and pepper for taste
1/4 cup cashews
Cashew milk
Coconut aminos for taste
A splash of white wine vinegar
Instructions:
In a small bowl, whisk together vegetable stock and 1 tbsp of cornstarch. Make sure you whisk vigorously to avoid any lumping. Add in the cashews and whisk again. Set aside for later.
In a large saucepan, pour oil under medium heat. Add onions and stir until they're translucent and not brown. Make sure they're finely chopped so they blend in nicely with the broth. Since garlic burns a bit faster, add it in once you see onions are becoming translucent. Stir together withe 1/2 tsp of salt and some ground black pepper until the garlic and onions are both fragrant.
Toss in mushrooms with thyme and white wine vinegar. Saute under medium heat until they become tender. About 5-8 minutes.
Pour the small bowl of veggie stock and cashews in the saucepan, adding 2 tbsp of cornstarch and 1 extra cup of veggie stock. Stir vigorously again to avoid any lumps. Add one more cup of veggie stock and stir again. Let the contents come to a boil and pour in a generous amount of cashew milk. Start with half a cup of the milk, stir, and then taste. If it needs more pour another half a cup until you reacher desired tasted. We want to leave enough soup for the ravioli to soak, enough to make them not soggy nor dry.
Add coconut amino and asparagus and stir. Throw in 1/4 tsp of salt and some ground black pepper if it needs more seasoning. Let the content cook for about 2-4 minutes until it comes to a gentle boil.
Finally, place mushroom raviolis in the saucepan, covering it entirely with the broth as if it were to allow the soup to cook it. Let is cook on low heat for about 5-8 minutes, or until ravioli is soft and soaked up most of the broth. Bring the contents to simmer and sprinkle crumbled goat cheese over ravioli. Don't stir the cheese but allow it to naturally melt on top. Simmer for 2-3 minutes.
Turn off the heat and serve hot on a plate or bowl. Garnish with some thyme or sage. Smile, lay back, and enjoy the warm flavors!
