1 cup shitake mushrooms
3 baby portabella mushrooms
1 cup white button mushrooms
2 potatoes (diced and fried or baked)
2 Boca Burger patties
½ package pasta noodles
12 ounce vegan sour cream
1 tablespoon vegan butter
1 cup vegetable broth
2 tablespoons extra virgin olive oil
2 teaspoons salt
1 teaspoon sugar
1 teaspoon vegetable broth powder
1 tablespoon soy paste
1 teaspoon soy sauce
Pepper to taste
- Boil some water in a pot.
- When the water is about to boil, add in 2 pinches of salt and add in the pasta noodle.
- Stir evenly. When the pasta noodle is almost double in size, drain it out.
- Meanwhile, cut the mushrooms in different shapes and sizes so it adds a little different uniqueness to each mushroom.
- To prepare the Boca Burger, pre heat the pan until it is very hot, add some oil and spread it around and then add in the Boca Burger.
- Stir the Boca Burger while adding the seasoning such as: the sugar, a teaspoon of salt, a teaspoon of vegetable broth powder and a little bit of pepper.
- Add in a tablespoon of soy paste and a teaspoon of soy sauce.
- Keep stirring.
- Take out the Boca Burger from the pan, and set it aside.
- With the same pan, add in a tablespoon of vegan butter and when it is hot enough add in the mushrooms.
- Stir them up and add an couple grind of pepper.
- Cook the mushrooms until they look like they’ve absorbed some of the butter.
- Pour in the vegetable broth into the mushrooms.
- Add in the cooked Boca Burger into it.
- Add in the fried or baked potatoes.
- Add in the noodle pasta.
- Finaly, add in the vegan sour cream. Mix.
- Serve it on a plate and decorate it with some fresh parsley.