Wicked Mushrooms
Dr. John McDougall published this recipe on drmcdougall.com. SeeMeCook added nutrition.
Read the original recipeImported by Anonymous on SeeMeCook
A simple yet flavorful plant-based mushroom dish that has been a staple for over 25 years. The mushrooms simmer in a rich red wine and tomato sauce until thick and savory.
- Time
- 75 minutes
- Equipment
- Stovetop
- Good for
- Lunch, dinner, or snacks
- Cuisine
- American
- Contains
- Gluten, soy, and alcohol
- Diet
- Vegan
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
Place 1/2 cup of the vegetable broth in a large pot.
Add the chopped onions and green bell pepper to the pot.
Cook, stirring occasionally, for 5 minutes.
Add the quartered mushrooms, bay leaves, and thyme.
Cook for an additional 10 minutes, stirring occasionally.
Add the remaining 1 1/2 cups of vegetable broth, soy sauce (if using), red wine, tomato paste, parsley flakes, and freshly ground pepper.
Simmer slowly, uncovered, over low heat for at least 60 minutes longer until the liquid reduces and becomes a thick sauce.
Remove the bay leaves and serve hot over brown rice, other whole grains, or potatoes.
Notes
This dish is highly versatile and works well as a main course or a hearty side. The long simmering time is essential for the depth of flavor and the development of the thick sauce.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 132
- Protein
- 7 g
- Carbs
- 17 g
- Fat
- 1 g
- Fiber
- 4 g
Where the calories come from
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