Slow Cooked King Oyster Mushrooms in Red Wine Sauce

Since I’m no longer vegan I have been trying lots of new dishes, and usually once I try something I think about how I can make it vegan! So this is my vegan version of lamb shanks with a red wine sauce. It’s soooo yummy and definitely worth the wait! Save this easy vegan recipe and send it to someone who loves mushrooms 🍄

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Slice the mushrooms in half long ways, then score a cross hatch (refer to video if confused)

Step 2

Bring a pot to medium/high heat with oil and sear the mushrooms for 5 minutes until golden brown (I did these in 2 batches)

Step 3

Add another dash of oil to the pot then sauté the onion, carrot and celery with a big pinch of salt until browned and translucent

Step 4

Add the garlic and tomato paste and sauté for a further 3 minutes then mix through the thyme, bay leaf and flour

Step 5

Add the wine and stock and bring to a simmer then add the mushrooms back to the pot

Step 6

Place the lid on the pot and simmer on low for 60 minutes

Step 7

If the sauce hasn’t reduced, remove lid and simmer for a further 10 - 20 minutes until thickened

Step 8

Serve with mashed potato or cauliflower (I did cauliflower and it’s so good!), as well as a sprinkle of fresh parsley leaves.

Step 9

Enjoy!!