Vegan mushroom pan with baked potatoes (Ecomil Ad*)

We are constantly looking for alternatives as you know. And even with cream - when it comes to cooking, we are always looking for alternatives. What we like to do is soak Cashews over night & puree to a creamy cream the next day. Now we have finally found a brand - ECOMIL - , which interested us (that was actually purely coincidental, because we were interested in their milk varieties - I call it rather drinks or NILK (strictly speaking the nuts are not milked... haha, head cinema...) ... which by the way are also mega delicious! But later on...! I would like to show you now these cream natural products. Unfortunately I used up the cashew cream for this dish below, so unfortunately it's not on the photo, but all the other cooked natural cream varieties. We are thrilled with the selection and already know that we didn't cook with it for the first and last time! 

Today I would like to show you that you can cook the traditional Bavarian (a very powerful) dish also easily and super delicious vegan. 

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Ingredients (for 1 pan for 2-3 pers.)

2 hands full of Egerlings (brown mushrooms)
1 handful of mushroom mixture (I have put them together myself from 3 herb seitlings & 4 porcini mushrooms)
1 red onion
2 cloves of garlic
1 tsp rapeseed oil 
1 Ecomil Cashew (Noit de Cajoux)
1/2 shrub parsley smooth
1 cup vegetable stock (you can also dissolve a stock cube in a cup of boiling water if necessary)
3 tbsp white wine
salt & pepper
Sides
1 handful of small potatoes 
2 rosemary stems
1 tsp sea salt
3 tbsp olive oil

Preparation

1. Wash the potatoes, halve them and sprinkle them with olive oil & sea salt on a baking tray lined with baking paper. Place the rosemary stems on top and roast for approx. 25 min. at 180°C degrees circulating air until golden brown.
2. Meanwhile, clean the mushrooms with a vegetable brush or briefly hold under cold water if the soil cannot be dissolved otherwise.
3. Now cut the mushrooms into fine slices and put them aside in a bowl.
4. Peel and chop the onion and garlic cloves.
5. Heat rapeseed oil in a pan and sauté chopped onions and garlic until translucent.
6. Place the mushroom slices in the pan and fry for about 5 minutes. Now add the white wine & the vegetable stock & wait until reduced. (reduced = when the liquid has evaporated to 80%.)
7. Now pour the contents of the Ecomil Noix De Cajoux into the pan and let it reduce a little, approx. 2 min. 
8. Meanwhile wash and chop the parsley. Pour over the mushrooms in the pan and fold in.
9. Season with salt & pepper & serve in pan.
10. Bon Epi-tit <3