Mushrooms As A Meat Substitute

Mushrooms For Vegans


Portobello Burger          Mushroom Pie          Pasta & Mushrooms

Drying Mushrooms          Eggplant as a Meat Substitute

Mushrooms serve vegans and vegetarians well in many dishes. They have a firm tasty texture and make an excellent and healthy substitute for meat. Most people are only familiar with the more common mushrooms generally available in supermarkets. There are a large variety of mushrooms with varying tastes and textures that lend themselves well to many different dishes.

Large flat mushrooms can be used in place of burgers on a bun, add some toppings and say goodbye to the fatty burgers you've been chowing down on. They can be added to pasta dishes in place of meatballs or sausages. They go well with almost any pasta sauces. For an eastern touch mushrooms can be cooked with curry in place of meat. They can also be used to make tasty meat-less gravies and sauces.

Below , are a few of my personal favorites , as well as links to recipes I've tested from around the Web and believe you'll enjoy.








Some of the recipes listed contain cheese, so are not actually 100% vegan. Vegan substitutes for the cheeses are

1. Parmesan -Try- GO Veggie! Dairy Free Grated Parmesan

2. Almond CheeseAlmond Cheese





Portobello Mushroom Burger

2 large Portobello mushrooms

6 Diced Plum tomatoes

1 tablespoon balsamic vinegar

2 cloves minced garlic

1/3 cup chopped basil

1/4 cup shredded Parmesan cheese

1 teaspoon olive oil

1/2 teaspoon kosher salt

1/2 teaspoon ground cayenne pepper {Or Chili}

1/4 cup sharp cheddar cheese


Toss and mix the diced tomatoes, balsamic vinegar, basil, Parmesan cheese, garlic, olive oil, kosher salt, and cayenne pepper in a bowl and refrigerate for about an hour. Cap and Stem the Portobello mushrooms if not already done.

On a lightly oiled grill , cook Portobello mushrooms with the gill sides facing up until well cooked but still moist and juicy, don't overcook them. Spoon the tomato/balsamic mixture into the mushroom caps till the whole cap is covered. Continue grilling on a low flame to heat the tomato/balsamic mixture thoroughly. Top with melted Cheddar and serve.

* You can also use large wine cap mushrooms with this recipe, for a distinctly different flavor.




Mushroom Potato Pie

1 medium white onion- diced

2 pounds chopped oyster mushrooms

1 1/2 teaspoons kosher salt

1 cup finely grated Gruyere cheese

1 cup finely grated Parmesan cheese

3 tablespoons unsalted butter

1/4 cup dry white wine

Ground black pepper

2 pounds Idaho potatoes, peeled and cut into 1/8-inch-thick rounds

1 tablespoon finely chopped thyme leaves

3/4 cup whole milk

1/2 cup heavy cream

Preheat oven to 350 degrees. Butter a baking disband set aside. Melt the butter in a large skillet over medium heat. Add onion; cook, stirring occasionally, until softened, about 5 minutes. Add about half of the mushrooms and heat until they are slightly soft. Add the rest of mushrooms and cook thoroughly, stirring until the mushrooms are thoroughly cooked and most of the liquid has evaporated, this shouldn't take more than 10 minutes.

Add in the white wine; cook and stirring until the liquid has cooked off, this shouldn't take more than 5 minutes. Remove from the heat and season to taste with salt and pepper.

Combine Parmesan and Gruyere cheeses in a small bowl - set aside. Cover the bottom of a dish with slightly blanched potato slices, slightly overlapping them.

Sprinkle with half of the black pepper and thyme. Sprinkle with less than 1/2 of the cheese and 1/2 of the mushroom mix. Repeat the layering process, until the dish is full. Arrange the remaining potato slices in an overlapping design, around the edge of the dish. Stir together cream and milk in a bowl, and pour it over the top. Let it stand at room temperature for about a half hour before baking.

Cover with foil, and bake until well done and cheese is bubbling, shouldn't take more than 1 hour. Remove foil, and sprinkle with more cheese and then bake it again until the top is lightly golden, less than 1/2 hour more.



Spaghetti and Mushrooms with Garlic and Oil

12 oz. sliced oyster or White button mushrooms

3 cloves garlic (crushed and chopped)

2 tbsps olive oil

crushed cayenne pepper flakes

1/4 cup white wine

1/2 lb pasta (linguine or spaghetti works best)

2 tbsps chopped parsley

salt & pepper

Cook pasta in a pot of salted boiling water.

Heat olive oil in a sauté pan over low heat. Add the garlic and cayenne pepper flakes and cook just until slightly softened, about a minute. Add the mushrooms, salt and pepper and sauté for a few more minutes. Add white wine and cook about 3- 4 minutes.




More Vegan Mushroom Recipes

Vegan Curry with Marinated Mushrooms & Onions rawsomeveganlife.com


Vegan Cream of Curry Mushroom Soup Recipe cookincanuk.com


Mushroom Recipes - Vegetarian Times


Tofu and mushroom stroganoff - Guardian.com>


Vegan Mushroom Lasagna - Dr.Oz


Vegan Mushroom Gravy - Fat Free Vegan Kitchen


Vegan tomato & mushroom pancakes - BBC Good Food


Vegan Cream of Mushroom Soup - myvega.com


Vegetarian Stuffed Mushrooms - Jo Cooks


Pasta With Hearty Mushroom Sauce - greatist.com















Vegan Mushroom Recipes