I made a Pasta with Mushrooms & Wine Sauce recipe that really surprised me with how delicious it was! I wasn’t sure how the unusual ingredient combination would taste but after one bite I knew I had to take a quick photo and share it here.
The recipe came from the cookbook Hot Vegetables and it’s wonderfully tasty! I never would have thought to pair red wine and thyme with the Asian ingredients of oyster sauce, soy sauce and chile sauce but it’s great! I bet you could even add a bit of cream if you’d like. If you’re following a vegan, vegetarian or plant-based eating plan, simply substitute the butter, oyster sauce and parmesan cheese with your favorite plant-based alternatives.Print
Pasta with Mushrooms & Wine Sauce
- 8 oz. pasta (I used penne)
- 6 Tbls. butter, divided (vegan, if desired)
- 2 small yellow onions, chopped
- 4 cloves garlic, minced
- 1 1/2 lbs. mushrooms, sliced or quartered (I sliced baby bellas)
For the Sauce:
- 1 C. red wine
- 1 C. vegetable broth
- 2 Tbls. oyster sauce (vegan, if desired)
- 1 Tbls. soy sauce
- 2 tsp. tomato paste
- 1/2 tsp. Asian chile sauce
- 1/2 tsp. sugar
- 1 Tbls. chopped, fresh Thyme (or about 1 tsp. dried)
- salt & pepper, to taste
- 1/2 C. chopped, fresh parsley
- Parmesan cheese (vegan, if desired)
Combine sauce ingredients in bowl and set aside.
Melt 3 Tbls. butter in large, high walled skillet over medium heat. Add diced onions and sauté about 10-15 minutes, until they become soft and golden.
Add remaining butter, garlic and mushrooms. Continue to cook until the mushrooms have released their liquid and become richly colored, about 10-15 minutes.
Add wine sauce mixture and bring to boil, reduce heat to medium and cook about 5-10 more minutes.
Cook pasta according to package directions. Drain, then add pasta to the sauce and toss to combine. Add salt and pepper to taste. Top with chopped parsley and grated Parmesan cheese.
To make this recipe plant-based, simply substitute the butter, oyster sauce and parmesan cheese with your favorite plant-based version.