Vegan Mussels in Creamy White Wine Garlic Sauce (Mushrooms)
My take on vegaizing a French-inspired classic. Tender, flavorful mixed mushrooms replace seafood and are simmered in a silky, aromatic sauce with shallots, garlic, lemon, and fresh herbs. This dish is the epitome of comfort and indulgence, and when paired with warm, crusty buttered bread, it becomes an elevated, restaurant-style experience you'll want to savor every last bite of.
My Notes:
Servings:
Ingredients
- 2 tablespoon(s) vegan butter
- 1 tablespoon(s) olive oil
- 4 shallots finely chopped
- 6 clove(s) garlic thinly sliced
- ½ teaspoon(s) crushed red pepper flakes (optional for kick)
- 1 teaspoon(s) lemon zest
- 2 tablespoon(s) lemon juice
- 1 1/4 pound(s) mixed mushrooms (such as oyster, king oyster, cremini, shiitake, or portobello), torn or sliced
- ¾ cup(s) dry white wine (sub vegetable broth if preferred)
- ½ cup(s) vegetable broth
- 3/4 cup(s) vegan heavy cream (such as full-fat coconut milk, cashew cream, or oat cream), see notes
- salt & pepper to taste
- fresh parsley chopped, for garnish
- Lemon wedges for serving
- Crusty bread for serving
Instructions
- Sauté the aromatics: In a large skillet, heat the vegan butter and olive oil over medium heat. Add the shallots and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and red pepper flakes, cooking for 1 minute until fragrant but not browned.
- Cook the mushrooms: Reduce heat to low to prevent burning, then stir in the lemon zest and lemon juice, then add the mushrooms. Cook, stirring occasionally, until the mushrooms release their juices and start to brown, about 5–7 minutes. If needed, add a splash of vegetable broth to deglaze the pan.
- Build the sauce: Pour in the white wine and vegetable broth, stirring well. Bring to a gentle simmer and let cook for 3–4 minutes to allow the flavors to meld.
- Add the cream: Turn the heat to low and slowly stir in the vegan heavy cream, mixing until fully incorporated. Let the mixture return to a simmer, then turn off the heat. Season with salt and black pepper to taste. If the sauce splits, add a splash more cream and stir.
- Finish and serve: Stir in the fresh parsley, then remove from heat. Serve hot with crusty bread and lemon wedges for extra brightness. Enjoy straight from the pan by dunking these sleek black tasting spoons—I love how they resemble mussel shells!—and swirling the crusty bread in the sauce.Alternatively, this dish is delicious served over pasta, mashed potatoes, polenta, quinoa, or rice for a heartier meal.
Notes
Vegan heavy cream: these days, many stores carry unsweetened vegan creams made from ingredients such as oats, cashews, or coconut which are great for cooking and using in this recipe. If you want a homemade option, try my recipe for cashew cream (omit any sweeteners or flavorings). Another option is full-fat coconut milk (the kind in the can), but note the sauce will have a coconut taste. You can also use your favorite plain plant-based milk, just make sure it is one that is high in fat so that it doesn't split.
Oil-free: Sauté the shallots in vegetable broth instead of vegan butter and oil to make it oil-free.
Shallot substitute: You can substitute 1 medium yellow onion or 1 small leek (white and light green parts) for the shallots. Roughly ¾ cup of chopped.
Nutrition
Serving: 1 serving (recipe makes 4 servings) | Calories: 278kcal | Carbohydrates: 19g | Protein: 5g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 192mg | Potassium: 672mg | Fiber: 5g | Sugar: 6g | Vitamin A: 139IU | Vitamin C: 7mg | Calcium: 34mg | Iron: 3mg
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