Vegan Steakhouse Mushrooms in Red Wine Sauce! Calling all mushroom lovers, let this elevated (yet simple) dish transport you to your favorite bistro or restaurant.
Healthy and comforting, these Vegan Steakhouse Mushrooms in Red Wine Sauce recipe is easy to make and sure to get those taste buds tingling. Sautéed mushrooms bathe in a rich and flavorful red wine sauce that rivals any steakhouse mushrooms. A delicious addition to your holiday table or any day of the week.
Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.
Hi there, Ameera here!
This whole food plant based nod to steakhouse mushrooms is absolutely delicious and the best part is that it is super easy to make. You won’t believe how incredibly flavorful it is and perfect ladled over your favorite mashed potatoes.
Try one of our favorites:
Tips for Success:
- Flavor Profile: This recipe is a Whole Food Plant Based nod to traditional Steakhouse Mushrooms which are typically sautéed in oil and butter, featuring red wine. This whole food plant based mushrooms dish is brimming with delicious flavors.
- Vegan Red Wine: Chose a vegan red wine that you would choose to drink. Not all wine is vegan, and some brands may contain eggs whites or other non-vegan ingredients. The red wine adds beautiful depth of flavor. The alcohol burns off and you are left with this great nuance of wonderful flavor that adds great dimension to this dish. We do not recommend leaving it out. If you need help identifying if a wine is vegan, this site helps: https://www.barnivore.com/wine
- Wine Substitutions: We are often asked for wine substitutions. We have not tried any substitutions for the wine, but we could potentially recommend replacing the wine with vegetable broth with the understanding that the flavor palate will completely change. Substituting the wine will change the depth of flavor and you may need to adjust the seasoning/spices or add other ingredients to make up for it.
- Cashew Butter Substitutes: The cashew butter adds richness to the sauce. Almond butter is typically the best substitute for cashew butter. You can try the typical cashew substitutes: silken tofu, white beans, other nuts or seeds with the understanding that the flavor and texture will change accordingly. You may need to adjust/add ingredients to compensate. We have not tested any substitutions.
- Mushrooms: We used Baby Bella mushrooms. You can pretty much use any mushroom you like. Slice large mushrooms in half, small mushrooms can be left whole. Tip: Place the mushrooms – cut side down on the skillet to enhance the reduction process.
- Optional – Dried Crushed Thyme Leaves: If you can’t find dried crushed thyme leaves, you can use ground thyme, but use half the amount. You can pretty much use your favorite fresh or dried herbs in this recipe.
- Optional – Balsamic Vinegar: We had family members who really enjoyed the small amount of balsamic vinegar while others did not. The balsamic vinegar adds a tiny bit of sweetness to the sauce.
Leftovers and Freezing:
Leftovers will generally keep 5 days in the refrigerator. Store in a covered container.
This dish can be frozen.
- Vegan Red Wine: We used Honoro Vera Garnacha Red Wine. Feel free to use your favorite vegan red wine.
- Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients. Feel free to use your favorite vegetable broth.
- Cashew Butter: We used Artisana Organic Raw Vegan Cashew Butter. Feel free to use your favorite raw cashew butter in this recipe. Read the label, make sure the only ingredient is raw cashews. Do not use a salted or sweetened cashew butter.
- Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium. You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.
- Large skillet
Healthy and comforting, these Vegan Steakhouse Mushrooms in Red Wine Sauce recipe is easy to make and sure to get those taste buds tingling.
- 16 to 20 oz. Baby Bella mushrooms *
- 2 Tablespoons reduced-sodium tamari *
- ¼ cup vegan red wine *
- 1 Tablespoon cashew butter *
- ¾ cup low-sodium vegetable broth *
- 1 ¼ teaspoons garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon freshly cracked black pepper (+/-)
Cornstarch (or arrowroot) Slurry Ingredients:
- 1 teaspoon cornstarch (or arrowroot powder)
- 2 Tablespoons water
- ½ teaspoon dried crushed thyme leaves (+/-)*
- ½ teaspoon balsamic vinegar (+/-) *
- Clean and slice the mushrooms. Place the mushrooms into a large skillet, add the tamari, heat over medium-high heat, sauté for 6 to 8 minutes to reduce.
- Add the red wine to the skillet, sauté on medium-high heat for 4 minutes to reduce.
- Reduce the heat to medium, then push the mushrooms to the sides of the skillet, add the cashew butter to the center of the skillet. Press down on the cashew butter and stir it constantly until the cashew butter is dissolved into the liquids.
- Then add all the remaining Ingredients, stir well. Simmer on medium for 2 minutes.
- Make the cornstarch slurry, by adding 1 teaspoon of cornstarch (or arrowroot powder) to 2 Tablespoons water into a small bowl. Whisk to dissolve all the cornstarch, then add to the skillet. Stir constantly for several minutes to thicken the sauce. Simmer on low for 3 to 4 minutes.
- Serve with mashed, steamed, or baked potatoes.
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Serving: Makes 2 ¼ cups
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