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.

Other Mushroom recipes you will definitely like! VEGAN FILIPINO MENUDO USING LION’S MANE MUSHROOMS, SAUTÉED SPINACH, MUSHROOMS & CARAMELIZED ONIONS, VEGAN HAINANESE USING KING TRUMPET MUSHROOMS, E ASY VEGAN CHEESY MUSHROOMS RISONIOTTO RECIPE. Mushrooms are so good for you and good for the planet!

Ingredients:

Olive oil – for sautéing and bringing a rich, smooth base to the sauce.
Onion – finely chopped to add a savory foundation and depth.
Garlic – minced for aromatic, robust flavor.
Mushrooms – ideally oyster or other meaty varieties for a satisfying texture and umami richness.
Coconut milk – full fat adds creaminess and a subtle sweetness.
Crushed tomatoes – create a tangy, flavorful sauce base.
Tomato paste – concentrated for a deeper tomato flavor.
Sun-dried tomatoes – chopped to add intense, slightly chewy bursts of flavor.
Vegan butter – optional, for added richness and a silky texture.
Better Than Bouillon vegetable paste – enhances the umami and overall depth.
Vegan cheese – either parmesan or mozzarella for a creamy, cheesy element.
Red pepper flakes – optional, for a touch of heat.
Black pepper – for seasoning and subtle spice.
Salt – to taste, for seasoning balance.
Italian seasoning or mixed herbs – for classic Mediterranean flavor.
Vegetable broth or water – to adjust the sauce consistency to your liking.
These ingredients come together to make a creamy, rich, and satisfying vegan sauce with layers of flavor and a balanced blend of textures.

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.
Other Marry Me Recipes! MARRY ME TOFU (VEGAN MARRY ME CHICKEN) RECIPE, THE ULTIMATE VEGAN MARRY ME RECIPE!

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

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.

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Prep Time 10

Course Main Course, Side Dish

Cuisine American

Servings 4

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.

Keyword marry me, mushrooms, two rivers