Here’s a vegan version of the Chicken and Mushroom Skillet recipe with a creamy Asiago and mustard sauce. I’ll also include a nutrition breakdown for this vegan recipe.

Vegan Mushroom Skillet in a Creamy Cashew and Mustard Sauce 🍄

Ingredients:

  • 4 large portobello mushroom caps (or your favorite meaty mushroom, such as shiitake or king oyster)
  • 2 cups mushrooms, sliced (such as cremini or button)
  • 1 tablespoon olive oil
  • 1 tablespoon vegan butter (or coconut oil)
  • 3 cloves garlic, minced
  • 1 cup full-fat coconut milk (or other plant-based cream alternative)
  • 1/2 cup nutritional yeast (to mimic the cheesy flavor)
  • 2 tablespoons Dijon mustard
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)
  • Optional: 1/4 cup cashews (soaked and blended for creaminess)

Instructions:

  1. Prepare the Mushrooms:
    • Slice the portobello mushrooms into thick strips, seasoning with salt and pepper.
  2. Sauté the Mushrooms:
    • In a large skillet, heat olive oil and vegan butter over medium heat.
    • Add the sliced mushrooms and cook for about 4-5 minutes, or until they are tender and golden brown. Remove from the skillet and set aside.
  3. Cook the Garlic:
    • In the same skillet, add a bit more oil if necessary and sauté the garlic for 1 minute until fragrant.
  4. Make the Sauce:
    • Lower the heat and pour in the coconut milk. Stir to combine with the garlic.
    • Add nutritional yeast and Dijon mustard, stirring until the mixture is smooth and creamy.
    • If you prefer extra creaminess, blend soaked cashews with some water to create a cashew cream and stir this into the sauce.
    • Sprinkle in dried thyme, and adjust seasoning with salt and pepper to taste.
  5. Combine and Serve:
    • Return the cooked mushrooms to the skillet, stirring them into the sauce.
    • Allow everything to simmer for about 2-3 minutes, ensuring it’s heated through.
    • Garnish with chopped fresh parsley before serving.

Prep Time: 10 minutes | Cook Time: 15-20 minutes | Servings: 4

Vegan Nutrition Information (per serving):

  • Calories: 350-400 kcal
  • Protein: 6-8g
  • Fat: 30-35g
    • Saturated Fat: 12-15g (mostly from coconut milk and cashews)
  • Carbohydrates: 20-25g
    • Fiber: 3-5g
    • Sugars: 5-7g
  • Cholesterol: 0g (since it’s vegan)
  • Sodium: 400-500mg (depending on the amount of salt added)
  • Calcium: 60-80mg (from nutritional yeast and coconut milk)
  • Iron: 2-3mg

Enjoy this creamy, comforting vegan dish that’s perfect for a cozy dinner!