Vegan Wild Mushroom Osso Bucco
A vegan version of the Italian favorite Osso Bucco, made with wild mushrooms instead of veal. This is a richly flavorful dish that pairs beautifully with risotto.
Servings: 6 servings
Calories: 115kcal
Ingredients
- 4 cups fresh mushrooms (I used a mix of cremini and button mushrooms)
- 2 cups dry mushrooms (I used a mix of oyster and shiitake)
- 1 medium onion (minced)
- 1 large carrot (diced small)
- 2 stalks celery (diced)
- 4 cloves garlic minced
- ¼ cup white wine (optional but nice)
- 1 tablespoon fresh thyme (chopped)
- 1 tablespoon fresh rosemary (chopped, or substitute 1 teaspoon dried rosemary)
- 2 tablespoon tomato paste
- 2 tablespoon tamari (or soy sauce)
- ¼ cup cashews (soaked with ½ cup of water for at least 30 minutes, then blended into a smooth paste.)
- 1 teaspoon Extra virgin olive oil
- Salt and ground black pepper to taste
For the gremolata
- ½ cup parsley (finely chopped)
- Zest of 1 lemon use organic
- 1 clove garlic (minced)
Instructions
- Rehydrate the dry mushrooms by soaking them in 2-3 cups of warm or room temperature water for 30 minutes.
- Mix the gremolata ingredients and set them aside.
- Heat the oil in a large saucepan.
- Add the onions, carrots and celery. Season with some salt and pepper and cook, stirring often, until the onions are translucent, about five minutes.
- Add the garlic and saute another minute or two.
- Add the mushrooms. Be sure to drain the dry mushrooms but don't throw away the stock from rehydrating them. In fact, I used the stock to make my cashew paste too, instead of water.
- Saute the mushrooms well. Add the wine and cook for a few minutes until the alcohol has evaporated and the mushrooms look caramelized. Stir in the tomato paste, tamari, thyme and rosemary and add about a cup of the mushroom stock.
- Bring the stew to a boil, cover, and cook over low heat for 15 minutes or until the mushrooms are tender. Some of the dry mushrooms will remain a little chewy-- you can cook for longer if you want them to soften up. Be sure to add more stock if it dries up.
- Stir the cashew paste into the osso buco, and add salt and pepper if needed. Finish by stirring in the gremolata.
- Serve hot with risotto.
Nutrition
Calories: 115kcal | Carbohydrates: 17g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 406mg | Potassium: 603mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2633IU | Vitamin C: 15mg | Calcium: 40mg | Iron: 2mg