This Vegan Wild Mushroom Pasta is easy to make and tastes like it could be served in a Michelin Star Restaurant. Rich and decadent, full of mushroom goodness! Did I say it is easy to make – it really is! We bring this recipe out when we want to impress new guests and show them how wonderful and full of flavor vegan food can be. Give it a try – I know you will LOVE IT!
Vegan Wild Mushroom pasta
This recipe is what I call Restaurant Good! I would order this in a restaurant time and time again, BUT you and I don't have to. Here is the recipe and it is really easy! Trust me.
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Servings: 6
Ingredients
- 16 oz Mixed Mushrooms (Shiitake, Porcini, Black Oyster etc ) To take it to the next level, use some Morels
- 2 Shallots Diced
- 8 Cloves Garlic Minced
- 1/4 Cup White wine
- 1/2 oz Dried mushrooms
- 1 Cup Veggie broth
- 1/2 Cup Almond milk
- 1/4 Cup Vegan sour cream Sour Cream Recipe Link Below
- 1 Box Whole wheat pasta (whatever type you like)
- 1/2 Cup Vegan Parmesan A little more to top off when serving
- Salt
- Lots of black pepper
Instructions
- Cook pasta per directions.
- Place the dried mushrooms in one cup of veggie stock in a microwave safe bowl. Microwave for 3 minutes and then set aside to let cool. I typically like to let this sit for at least an hour so the mushroom flavor infuses the veggie stock.
- Add the shallots and garlic to a large pan and saute with olive oil. I like to get the oil hot, add the shallots and garlic and then reduce the heat to med/low to do the slow caramelization thing. Season with salt and pepper. Stir frequently for about 10 minutes.
- Chop the mushrooms and add them once the shallots and garlic are caramelized. Turn the heat to medium and start to sweat down the mushrooms. Cook for about 5 to 6 minutes or until the mushrooms start to brown. Season with pepper.
- Add the white wine, simmer and reduce. You want to make sure you cook the alcohol out of the wine.
- Remove the rehydrated mushrooms from the veggie stock, chop and add to the other mushrooms. Pour the veggie stock into the mushrooms, bring to a slow boil and cook off about 1/2 of the liquid.
- Add the sour cream, vegan parmesan and the almond milk and reduce down to a nice, creamy texture. I always seem to have some of my vegan sour cream on hand and it works great in this recipe (believe me). Do NOT use any store bought sour creams as they will be too strong and ruin the dish. If you don't want to make my sour cream, use another thickening agent (flour or cornstarch) to thicken the sauce. It will still be really good.
- If your sauce is too thick, just add a little more almond milk. Too thin, add more sour cream or a thickening agent.
- Put the pasta into the mushroom sauce, heat for a minute or two and serve. Grate some fresh vegan parmesan and of course, some black pepper on top. Welcome to your restaurant at home!
We just love all things mushroom, especially this Vegan Wild Mushroom Pasta! Luckily, we have a great local mushroom source who grows all varieties of organic mushrooms, Mycophile.
You can find other mushroom recipes, like gravy and pizza.
I will be adding more vegan mushroom recipes soon – keep checking back.
Summary
Recipe Name
Vegan Creamy Wild Mushroom Pasta
Author Name
Dan Winchester
Published On
