A vegan version of an old classic. Meaty marinated portobellos give this dish the taste and mouth-feel of the original.
Preparation Time
10 mins
Cooking Time
40 mins
Total Time
50 mins
Calories
259 Calories
Recipe Instructions
Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Whisk vegan sour cream, 1/2 cup water, minced onion, flour, vegan bouillon, garlic powder, basil, and black pepper in a bowl. Cover and refrigerate.
Step 3
Whisk red wine, olive oil, soy sauce, balsamic vinegar, and garlic in another bowl.
Step 4
Arrange mushroom caps with gill sides up in a baking dish and pour red wine mixture on top. Marinate for 20 minutes, then cover baking dish with aluminum foil.
Step 5
Bake mushrooms in the preheated oven for 30 minutes. Remove foil, flip mushrooms, and continue baking until very tender, about 10 minutes more. Set aside to cool; dice mushrooms.
Step 6
Heat a saucepan sprayed with cooking spray over medium heat. Cook and stir mushrooms in sauce pan until lightly browned, about 5 minutes; reduce heat to low.
Step 7
Stir sour cream sauce into mushrooms. Continue to cook and stir until thickened, 1 to 2 minutes more. If the sauce becomes too thick, stir in 1/4 cup water.
Ingredients
2 tablespoons all-purpose flour
1 tablespoon olive oil
¼ teaspoon ground black pepper
½ cup water (Optional)
2 cloves garlic, minced
¼ teaspoon dried basil
2 tablespoons soy sauce
1 tablespoon balsamic vinegar
¼ teaspoon garlic powder
3 tablespoons dried minced onion
½ cup dry red wine
cooking spray
¼ cup water, or as needed (Optional)
8 ounces vegan sour cream (such as Tofutti®)
2 teaspoons vegan no-beef bouillon
2 large portobello mushroom caps, stems and gills removed
