Mushroom Recipe Vegan: Easy & Delicious Plant-Based Meal

Mushrooms are a true gift for vegan cooks: hearty, savory, and packed with umami flavor, they add incredible depth to plant-based meals. Whether you’re new to vegan cooking or a seasoned plant-based eater, a good mushroom recipe can be your go-to for quick weeknight dinners or impressive dinner parties.

Today I’m sharing my favorite vegan mushroom recipe—a creamy garlic mushroom skillet that’s rich, satisfying, and entirely dairy-free. It’s easy enough for a weeknight, but it tastes like something you’d order at a cozy bistro!

With just a handful of whole-food ingredients and about 30 minutes, you’ll create a dish that’s as comforting as it is healthy. This recipe pairs beautifully with everything from pasta to rice, or even a thick slice of vegan bread.

If you love mushrooms, you’re in for a treat—this dish puts them front and center, highlighting their earthy flavor and meaty texture. Let’s dive in!

Why You’ll Love This Recipe

• Deeply Satisfying and Savory: Mushrooms provide a naturally rich, umami-packed flavor that’s often missing from vegan dishes.
• Quick and Easy: With only 10 minutes of prep and 20 minutes of cooking, you can have a delicious meal on the table fast.
• Whole Food Ingredients: No processed faux meats or hard-to-find items—just wholesome, plant-based goodness.
• Versatile: Serve over pasta, rice, grains, or even as a toast topper for a decadent brunch.
• Perfect for Entertaining: This recipe is elegant enough for guests but simple enough for a solo dinner.
• Dairy-Free Creaminess: Thanks to cashew cream, you get a luscious sauce without any dairy.
• Customizable: Easily adapt with your favorite herbs, spices, or extra veggies.

Ingredients

Equipment

• Large skillet (preferably nonstick or cast iron)
• High-speed blender (for cashew cream)
• Chef’s knife and cutting board
• Measuring cups and spoons
• Wooden spoon or spatula
• Small bowl (for soaking cashews)

Instructions

1. Prepare the cashew cream.

   Drain the soaked cashews and add to a blender with the unsweetened plant milk and lemon juice. Blend until completely smooth and creamy.

   Set aside.

   For the creamiest sauce, be sure to soak your cashews thoroughly or boil them for 10 minutes if you’re short on time.

2. Sauté the onions.

   Heat olive oil in your large skillet over medium heat. Add the diced onions and cook for 3-4 minutes, stirring occasionally, until translucent and softened.

3. Add garlic and thyme.

   Add minced garlic and fresh thyme to the skillet. Cook for another 1-2 minutes, stirring frequently, until fragrant.

4. Brown the mushrooms.

   Add the sliced mushrooms to the pan. Increase the heat to medium-high.

   Let the mushrooms cook undisturbed for 3-4 minutes so they begin to brown, then stir and continue cooking for another 4-5 minutes until they release their juices and start to caramelize.

   Don’t overcrowd the pan—if necessary, cook mushrooms in batches for the best browning and texture.

5. Deglaze with wine (optional).

   Add the white wine to the pan, scraping up any browned bits from the bottom. Let it cook off for 1-2 minutes until most of the liquid has evaporated.

6. Add broth and simmer.

   Pour in the vegetable broth, stir, and let the mixture simmer for 3-4 minutes. This will concentrate the flavors and make the mushrooms extra juicy.

7. Stir in cashew cream.

   Reduce the heat to low. Pour the cashew cream into the skillet and stir well to coat the mushrooms.

   Let simmer for 2-3 minutes until thickened and creamy. Taste and season with sea salt and black pepper as needed.

8. Garnish and serve.

   Remove from heat and sprinkle with fresh chopped parsley. Serve hot over your favorite vegan pasta, rice, or toast.

Tips & Variations

• Mix Up the Mushrooms: Use a blend of shiitake, oyster, and portobello for more flavor and texture.
• Add Greens: Stir in a few handfuls of baby spinach or kale in the last minutes of cooking for extra nutrition.
• Skip the Wine: If you prefer to cook without alcohol, simply omit the wine and add a squeeze of lemon at the end.
• Make It Spicy: Add a pinch of chili flakes or smoked paprika for a little heat.
• Meal Prep: This dish stores well in the fridge for up to 3 days. Reheat gently with a splash of plant milk to loosen the sauce.
• Oil-Free Option: Sauté onions and mushrooms in a splash of vegetable broth instead of oil for a lighter version.
• More Vegan Comfort Food: Try pairing this with Vegetable Alfredo Recipes for Creamy, Healthy Dinners or serve alongside a fresh Vegetarian Swiss Chard Recipe for a wholesome plant-based meal.

Nutrition Facts

Nutrition facts are estimates and will vary based on exact ingredients and serving sizes.

Serving Suggestions

• Over Pasta: Spoon these creamy mushrooms over your favorite vegan pasta for a decadent, dairy-free “stroganoff” vibe.
• On Toast: Serve atop thick, crusty slices of homemade vegan bread for a savory brunch or light supper.
• With Rice or Grains: Pile the mushrooms on fluffy rice, quinoa, or farro for a hearty meal.
• As a Side: These mushrooms make an elegant side for vegan roasts or alongside a simple green salad.
• Part of a Feast: Pair with recipes like Peruvian Vegetable Recipes for Flavorful Healthy Meals for a truly global plant-based spread.

Conclusion

This creamy vegan mushroom skillet is proof that plant-based eating can be both nourishing and indulgent. The combination of earthy mushrooms, fragrant garlic, and rich cashew cream creates a dish that’s simple to make, yet full of restaurant-worthy flavor.

Whether you’re serving a crowd or just treating yourself, this recipe will become a staple in your kitchen.

Don’t hesitate to make it your own by experimenting with different mushroom varieties, tossing in seasonal greens, or adding a splash of your favorite vegan wine. For more delicious vegan comfort food, check out my Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for dessert, or try some Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas for effortless weeknight meals.

Enjoy every savory, creamy bite—your taste buds (and body) will thank you!

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