Description
Healthy and comforting, these Vegan Steakhouse Mushrooms in Red Wine Sauce recipe is easy to make and sure to get those taste buds tingling.
Ingredients
Scale
- 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
Optional Ingredients:
- ½ teaspoon dried crushed thyme leaves (+/-)*
- ½ teaspoon balsamic vinegar (+/-) *
Instructions
- 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.
Notes
*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.
*Serving: Makes 2 ¼ cups