An allergy-friendly take on a Thanksgiving classic! I made this with coconut milk and a whole bunch of fresh green beans. When I put in the cornstarch, I realized I was just making cream of mushroom soup, so I added used my immersion blender to chop the mushrooms even smaller, and then I added potato flakes to thicken it a little more, just the way I wanted it. Everyone loved it with Thanksgiving dinner, and no one minded that it was dairy-free and soy-free (checked your fried onions to be sure they are soy-free!).
Made with unsweetened almond milk, and a full 8oz button mushrooms. Fabulous replacement! It isn't QUITE as creamy as the regular version so I might up the milk a little next time. I'll also try using portabellos as they tend to lend more flavor. I used the big 6oz can of fried onions. And it seemed pretty spot on.
This dish was a big hit for Christmas dinner! It was loved by vegans, vegetarians, and carnivores alike! I made it just as written, only I used just one large can of the onions, which I thought was plenty for my taste. Anyway, my vegan cousin was so happy to have this recipe and was very thankful to have something yummy to eat! Thank you for a delicious recipe!
Really good! Very easy to assemble and much better than the traditional 'can of cream of mushroom' variety. I mistakenly bought the little can of fried onions, it was 2.8 oz. That's much smaller than wat the recipe calls for, but it seemed about right. With four cans of beans, this makes a substantial amount -- you'll need a 2.5 quart casserole dish or larger. It tastes very fresh and the mushroom flavor pops through nicely. There's no taste of soymilk so unless you tell your guests it's healthy and vegan, they'll never know.
Everyone loved this recipe. You can make it again and again.
I made this for Thanksgiving and it turned out great! It even tasted great the next day when we reheated it. I used frozen green beans instead of canned, but followed the rest of the recipe exactly. I would definitely make it again. Thanks for posting.