If you're looking for a cozy dinner with a burst of creamy, savory flavor, this Vegan Marry Me Mushroom dish is perfect for you! Inspired by the viral "Marry Me Chicken" recipe, this plant-based version uses hearty mushrooms and a rich coconut milk sauce to create a comforting, irresistible meal.
This dish is perfect for special occasions or an indulgent weeknight dinner, featuring sun-dried tomatoes, vegan cheese, and creamy coconut milk to bring it all together.
Ingredients:
- 2 tablespoon olive oil
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 8 oz mushrooms (oyster or meaty mushrooms preferred)
- 1 cup coconut milk (full fat for creaminess)
- 1 can crushed tomatoes (14 oz)
- 2 tablespoon tomato paste
- ½ cup sun-dried tomatoes, chopped
- 1 tablespoon vegan butter (optional)
- 1 teaspoon better than bouillon vegetable paste
- ½ cup vegan cheese (vegan parmesan or mozzarella)
- 1 teaspoon red pepper flakes (optional, for heat)
- ½ teaspoon black pepper
- Salt, to taste
- ½ teaspoon Italian seasoning or mixed herbs
- ½ cup vegetable broth or water (to adjust sauce consistency)
Steps:
- Prep the mushrooms: Clean and slice the mushrooms into thick pieces for a meaty texture. If using oyster mushrooms, shred them into smaller strips.
- Sauté the aromatics: Heat olive oil in a large skillet over medium heat. Add the chopped onions and sauté for 3-4 minutes until softened. Add the garlic and cook for an additional 1-2 minutes until fragrant.
- Cook the mushrooms: Add the mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they release their water and begin to brown.
- Add the base: Stir in the tomato paste and cook for 1-2 minutes to caramelize. Add the crushed tomatoes, sun-dried tomatoes, and better than bouillon paste. Mix well.
- Create the creamy sauce: Pour in the coconut milk and stir to combine. Allow the mixture to simmer for 10-12 minutes on medium heat until the sauce thickens.
- Season the sauce: Add red pepper flakes, black pepper, and Italian seasoning. Adjust salt to taste. If the sauce gets too thick, gradually add vegetable broth or water to reach your desired consistency.
- Finish with vegan cheese: Stir in the vegan cheese until melted and well incorporated into the sauce.
- Serve: Garnish with fresh basil and serve hot over pasta, mashed potatoes, or crusty bread.
Variations:
- Quinoa Bowl: Serve the mushroom mixture over cooked quinoa and drizzle with cashew cream for a hearty and protein-packed meal.
- Crispy Tofu Addition: Add crispy tofu cubes to the sauce for extra texture and protein.
- Spicy Kick: Increase the amount of red pepper flakes or add a dash of hot sauce for a spicier version.
- Pasta Version: Toss the creamy mushroom sauce with your favorite pasta, like penne or fettuccine, for a comforting pasta dish.
Substitutions:
- Mushrooms: Use portobello or cremini mushrooms if oyster mushrooms aren't available.
- Coconut Milk: Substitute with cashew cream or soy milk for a different creamy base.
- Vegan Cheese: Swap vegan parmesan for nutritional yeast for a cheesy flavor without processed ingredients.
- Sun-Dried Tomatoes: Use roasted cherry tomatoes if you prefer a milder, sweeter flavor.
FAQ:
- Can I make this ahead of time?
Yes, you can make this sauce in advance and store it in an airtight container in the fridge for 3-4 days. Just reheat gently on the stove before serving. - Is this dish gluten-free?
Yes, the sauce is naturally gluten-free. Pair it with gluten-free pasta or rice for a complete gluten-free meal. - What can I serve this with?
This creamy mushroom dish is perfect over pasta, quinoa, rice, or even mashed potatoes.
Top Tip:
For the best flavor, allow the sauce to simmer for a little longer to let the flavors meld together. If you’re in a hurry, the sauce is still delicious after a quick simmer, but longer cooking makes it even better!
Hint:
If you’re making this dish for meal prep, the sauce thickens as it cools. When reheating, add a splash of vegetable broth or water to bring back the creamy consistency.
Vegan Marry Me Mushroom Recipe
Ingredients
- 2 tablespoon olive oil
- 1 medium onion finely chopped
- 4 garlic cloves minced
- 8 oz mushrooms oyster or meaty mushrooms preferred
- 1 cup coconut milk full fat for creaminess
- 1 can crushed tomatoes 14 oz
- 2 tablespoon tomato paste
- ½ cup sun-dried tomatoes chopped
- 1 tablespoon vegan butter optional
- 1 teaspoon better than bouillon vegetable paste
- ½ cup vegan cheese vegan parmesan or mozzarella
- 1 teaspoon red pepper flakes optional, for heat
- ½ teaspoon black pepper
- Salt to taste
- ½ teaspoon Italian seasoning or mixed herbs
- ½ cup vegetable broth or water to adjust sauce consistency
Instructions
- Prep the mushrooms: Clean and slice the mushrooms into thick pieces for a meaty texture. If using oyster mushrooms, shred them into smaller strips.
- Sauté the aromatics: Heat olive oil in a large skillet over medium heat. Add the chopped onions and sauté for 3-4 minutes until softened. Add the garlic and cook for an additional 1-2 minutes until fragrant.
- Cook the mushrooms: Add the mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they release their water and begin to brown.
- Add the base: Stir in the tomato paste and cook for 1-2 minutes to caramelize. Add the crushed tomatoes, sun-dried tomatoes, and better than bouillon paste. Mix well.
- Create the creamy sauce: Pour in the coconut milk and stir to combine. Allow the mixture to simmer for 10-12 minutes on medium heat until the sauce thickens.
- Season the sauce: Add red pepper flakes, black pepper, and Italian seasoning. Adjust salt to taste. If the sauce gets too thick, gradually add vegetable broth or water to reach your desired consistency.
- Finish with vegan cheese: Stir in the vegan cheese until melted and well incorporated into the sauce.
- Serve: Garnish with fresh basil and serve hot over pasta, mashed potatoes, or crusty bread.