published 10/24/2020
This Vegan Dish is definitely comfort food and perfect for this cooler weather. The rich flavor from the variety of mushrooms will fill up and warm up your belly. My Perfectly Imperfect recipe can really be made with any mushrooms and served over any pasta so feel free to mix it up for a different meal throughout the season!!
PREP TIME: 10 minutes
COOK TIME: 40 minutes
SERVINGS: 4-5
ingredients
- 2 lbs Mushrooms -Shiitake, Cremini, Maitake, Oyster, etc- (sliced)
- 1 TBSP Avocado or Olive Oil
- 1 Onion (chopped)
- 3 Garlic Cloves (minced)
- 1-2 TBSP Vegan Butter*
- 1 TBSP Fresh Rosemary
- 1 TSP Dried Sage
- 1 TBSP Tomato Paste
- 1 can diced Tomatoes
- 2-3 TBSP Sherry or Marsala Wine (optional)
- 1 TBSP Flour
- 1 cup Vegetable Stock + 1 cup Mushroom Stock**
- Fresh Parsley
- zest of 1 Lemon (optional)
*I use Country Crock Avocado Butter! It’s the best in my opinion.
**Remove all the Shiitake Mushrooms stems and simmer them in 1 1/2 cups Water to make Mushroom stock.
instructions
- Heat Oil in a large pan over medium-low heat. Saute Onions for 3-5 minutes. Add Garlic and cook another minute. Remove Onions and Garlic and set aside.
- In the same pan, melt Butter and add 1/2 the Mushrooms. Brown them for about 3 minutes over medium high heat then add the remaining Mushrooms and continue cooking until they are all browned. Season with Salt and Pepper.
- Add Rosemary, Sage, Tomato Paste, and canned Tomatoes. Saute for about 1-2 minutes. Then add Sherry and reduce down for 2 minutes.
- Sprinkle in Flour and cook another minute. Add the Onions and Garlic back to the pan. Pour in the Mushroom Stock and allow the sauce to thicken for about 2 minutes. Add the Vegetable Stock and continue to simmer another few minutes. Adjust seasoning if needed.
- Garnish with chopped Parsley and Lemon Zest. Serve over Egg Noodles and ENJOY!!
Did you try this recipe? Please share any comments or suggestions below!
My mouth is watering for this delicious recipe. It is a must try.