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A partial overhead shot of vegan osso buco with savory wild mushrooms in an herby sauce with carrots and parsley on a red background with silver spoons next to the bowl.
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5 from 2 votes

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.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Main
Cuisine: Italian
Servings: 6 servings
Calories: 101kcal


  • 4 cups of fresh mushrooms I used a mix of cremini and button mushrooms
  • 2 cups of dry mushrooms I used a mix of oyster and shiitake
  • 1 medium onion minced
  • 1 large carrot diced small
  • 2 sticks celery diced
  • 4 cloves of garlic minced
  • ¼ cup white wine (optional but nice)
  • 1 tbsp chopped fresh thyme
  • 1 tbsp chopped fresh rosemary or substitute 1 tsp dry
  • 2 tbsp tomato paste
  • 2 tbsp 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 tsp olive oil
  • Salt and ground black pepper to taste
  • For the gremolata:
  • ½ cup finely chopped parsley
  • Zest of 1 lemon use organic
  • 1 clove small of garlic


  • Rehydrate the dry mushrooms by soaking them in 2-3 cups of warm or room temperature water for 30 minutes.
  • 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.


Calories: 101kcal | Protein: 3.8g | Fiber: 2.7g