Wild Mushroom Sauce for World Vegan Day

It’s World Vegan Day!

Let’s celebrate with a delicious vegan supper.

At this time of year the market stalls in nearby towns have baskets full of chanterelles, ceps, chestnut mushrooms, and several other types of wild mushroom. They are relatively expensive, but a rare treat! Here I added a few store-bought champignons to make my mushrooms go a little further.

Β It is always advised to eat wild mushrooms in moderation here, as they are still contaminated with cesium over 25 years after the Chernobyl nuclear power station accident in Ukraine. However, since the season is relatively short, most people here continue to collect and eat wild mushrooms, and every Bavarian restaurant offers them on their seasonal menu. Here is my version of the traditional sauce.

Creamy Wild Mushroom Sauce

For two servings, sautΓ© 1 onion in a little vegetable margarine (or butter) until soft, then add 1 clove of garlic, crushed. Add a total of about 500-600g of mixed mushrooms – whatever is available where you live. I used chanterelles, ceps, chestnut mushrooms and white champignons. Cook on a medium heat until they start to soften. Add 150ml vegetable stock, 200ml (soya) cream and 200ml white wine. Stir in a large bunch of parsley, chopped, and some salt and black pepper. Simmer gently for about 20 minutes until the sauce is nice and thick.

Serve immediately with tagliatelle.

Note that this recipe can be vegan as well as vegetarian.


Have a cosy November!

P.S. For lots more scrummy vegan recipes, take a look at the Virtual Vegan Potluck here or here on November 1st.

32 thoughts on “Wild Mushroom Sauce for World Vegan Day

  1. We don’t seem to have many market stalls selling wild mushrooms – or maybe I’m just not looking in the right places. But as soon as the picky daughter who won’t eat mushrooms is out somewhere else for tea, I’ll be trying this – looks delicious!

  2. Oh, wonderful! OK, my mix will have to be white caps, Swiss, and all the many wonderful Asian kinds . . . it’ll will still work out and taste unreal . . .

  3. What an exceptional recipe for World Vegan Day! Bursting with seasonal flavor and the earthy colors of fall, just exquisite!

    • I wish I knew enough to dare to pick them! A few neighbours go into the woods for chanterelles, but I’ll stick to buying mine at the market! LOL!

  4. Sadly no wild mushrooms at the local markets here Cathy so will have to stick with the bog standard ones. I’m rather partial to mushrooms. Sad to read that there is contamination still some 25 years on 😦

  5. That looks fantastic! I would not touch mushrooms as a child, but love them now! Unfortunately, it is very hard to find them fresh in my area of the world, what a treat to have so many varieties at a market nearby!

  6. A cosy november would be easy with this recipe Cathy! I find it hard to get great mushrooms like Chanterelles, I don’t like buying veggies from the supermarkets, but when I do get them – oh wow don’t they just add the most amazing flavour!

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