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    Home » main course

    Grilled Portobello Mushrooms with Garlic Sauce

    Published: Nov 5, 2017 · Modified: Jan 1, 2019 by Richa 214 Comments

    Jump to Recipe   Print Recipe

    Grilled Portobello Mushrooms with Garlic Sauce. Grilled or Baked Marinated Portabella Mushrooms served with creamy gravy. Vegan Gluten-free Recipe Jump to Recipe 

    Grilled Portobello Mushrooms with Garlic Sauce. Grilled or Baked Marinated Portabella Mushrooms served with creamy gravy. #Vegan #Glutenfree #Recipe #veganricha | VeganRicha.com

    These Grilled Portobellos come together quickly, and are super delicious with the garlic soy marinade. The Deep caramelized flavor works wonderfully with the garlic sauce and basil and makes for an impressive meal. Serve with a side salad, and some biscuits/mashed potatoes for serving more of the garlic gravy!

    T’is the season for getting together with friends and family, planning potluck meals and making the most of the short days! Well it gets harder for photography, but hey its a good opportunity to slow down too, and enjoy comforting meals like these by the fireplace.  

    What are your favorite comfort meals this month?

    Grilled Portobello Mushrooms with Garlic Sauce. Grilled or Baked Marinated Portabella Mushrooms served with creamy gravy. #Vegan #Glutenfree #Recipe #veganricha | VeganRicha.com


    More Holiday Meal ideas

    • Lentil Quinoa Loaf
    • Mushrooms stuffed with herbed chickpeas
    • Loaded Veggie Lasagna
    • Chickpea Sweet Potato Shepherd’s Pie
    Grilled Portobello Mushrooms with Garlic Sauce. Grilled or Baked Marinated Portabella Mushrooms served with creamy gravy. #Vegan #Glutenfree #Recipe #veganricha | VeganRicha.com

    Marinate the caps. If the caps are skinny, they will cook by just grilling. If they are thick, you can sear on the grill and finish cooking in the oven. 

    Grilled Portobello Mushrooms with Garlic Sauce. Grilled or Baked Marinated Portabella Mushrooms served with creamy gravy. #Vegan #Glutenfree #Recipe #veganricha | VeganRicha.com

    If you make this recipe, please consider rating it and leaving a comment below. I love hearing from you and seeing your awesome remakes! Find me on Instagram and tag me @veganricha

    Grilled Portobello Mushrooms with Garlic Sauce. Grilled or Baked Marinated Portabella Mushrooms served with creamy gravy. #Vegan #Glutenfree #Recipe #veganricha | VeganRicha.com

    Recipe Card

    Grilled Portobello Mushrooms with Garlic Sauce. Grilled or Baked Marinated Portabella Mushrooms served with creamy gravy. #Vegan #Glutenfree #Recipe #veganricha | VeganRicha.com
    Print Recipe
    4.96 from 72 votes

    Grilled Portobello Mushrooms with Garlic Sauce

    Grilled Portobello Mushrooms with Garlic Sauce. Grilled or Baked Marinated Portabella Mushrooms served with creamy garlic gravy. Vegan Gluten-free Recipe 
    Prep Time15 minutes mins
    Cook Time30 minutes mins
    Total Time45 minutes mins
    Course: Main
    Cuisine: Gluten-free, Vegan
    Servings: 3
    Calories: 198kcal
    Author: Vegan Richa

    Ingredients

    • 2 large Portobello mushrooms or 3 medium, cleaned with a damp cloth

    Marinade:

    • 3 cloves garlic minced
    • 2 tbsp balsamic vinegar
    • 1 tsp extra virgin olive oil
    • 3/4 tsp smoked paprika
    • 2 tsp vegan Worcestershire sauce or use soy sauce (tamari to make glutenfree)
    • 2 tsp lemon juice
    • 1 tbsp white wine or use a tsp white wine vinegar or omit
    • a generous dash of salt and pepper

    Creamy Smoky Garlic Sauce:

    • 1 tsp oil
    • 1 medium onion finely chopped
    • 5 cloves of garlic minced
    • 1/4 cup (32.25 g) raw cashews (soaked in hot water for 15 minutes if needed)
    • 1 tbsp arrowroot starch or use flour
    • 1.5 cups (375 ml) water
    • 1 tbsp lemon juice
    • 1 tbsp extra virgin olive oil
    • 1 tbsp nutritional yeast optional, if you like the gravy cheesier, use more
    • 1 to 2 tbsp white wine
    • 1/2 tsp (0.5 tsp) or more salt
    • chopped fresh basil and black pepper to taste for garnish

    Instructions

    • In a shallow dish, mix all the ingredients under marinade. Place the portobello mushrooms in the dish and brush the marinade all over, Let it marinade for 10 to 15 minutes.
    • Heat a grill or a heavy bottom pan over medium heat. Spray or brush oil on the pan. When hot, place the mushrooms on the pan, partially cover and cook for 3 to 4 minutes per side. If the the mushrooms are thin, they will cook through in the time. If they are thick, transfer to the oven and bake at 400 degrees F for 15 minutes or until a knife goes through easily. To Bake the marinated mushrooms without grill step, bake for 25 to 30 minutes in the shallow dish.
    • Make the sauce: Heat oil in a skillet over medium heat. Add onion and garlic and pinch of salt and cook until translucent.
    • Transfer half of the mixture to a blender. Add the rest of the ingredients and blend until smooth. Blend a couple of times of 1 minute cycles so the cashews blend in.
    • Pour the blended mixture into the skillet with the remaining onion garlic and cook over medium heat until thickened. Taste and adjust salt and flavor. Add a dash of thyme and a tsp of vegan worcestershire or soy sauce for additional flavor if needed. 
    • Serve the mushrooms drizzled generously with the creamy sauce, fresh basil (adds great flavor) and black pepper. 

    Video

    Notes

    This can also be made into a Pasta meal. Toss in 4 to 6 oz of cooked pasta in the cream sauce. Add some non dairy milk for saucier if needed. Slice the cooked mushrooms, top the pasta and serve.
     
    To make this gluten-free, ensure that the worchestershire is glutenfree or use tamari.
     
    To make this Cashew free: Use same amount of soaked macadamia nut, or pumpkin seeds, or use 3 tbsp flour, or cauliflower potato mash like my fettuccine alfredo
    Nutrition is 1 of 3 serves

    Nutrition

    Nutrition Facts
    Grilled Portobello Mushrooms with Garlic Sauce
    Amount Per Serving
    Calories 198 Calories from Fat 108
    % Daily Value*
    Fat 12g18%
    Saturated Fat 1g6%
    Sodium 445mg19%
    Potassium 454mg13%
    Carbohydrates 17.8g6%
    Fiber 2g8%
    Sugar 5g6%
    Protein 5g10%
    Vitamin A 330IU7%
    Vitamin C 9mg11%
    Calcium 35mg4%
    Iron 1.6mg9%
    * Percent Daily Values are based on a 2000 calorie diet.

    Grilled Portobello Mushrooms with Garlic Sauce. Grilled or Baked Marinated Portabella Mushrooms served with creamy gravy. #Vegan #Glutenfree #Recipe #veganricha | VeganRicha.com

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

    Comments

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    1. Adri M

      June 07, 2021 at 9:07 pm

      5 stars
      Awesome recipe!

      Reply
    2. Adela

      June 05, 2021 at 6:48 am

      5 stars
      I really liked the garlic sauce, I will definitely make it again to eat with other dishes too!

      Reply
      • Vegan Richa Support

        June 07, 2021 at 11:08 am

        Awesome !

        Reply
    3. Carol

      May 24, 2021 at 2:42 pm

      5 stars
      My husband has acid reflux so I did not use any garlic. Used broth instead of wine. No salt added. Doubled the recipe and added 1 TBSP dried basil to the sauce. Marinated baby Bella’s and sliced them before dry pan “frying”… Served with grilled veggies ( onion, zucchini, cauliflower and red peppers) over pasta. Yummy! Very flavorful, not too much work or time. Thanks for a hit I think my non veg relatives will love.

      Reply
    4. Lisa

      May 02, 2021 at 7:18 am

      5 stars
      This recipe is delicious! I made its pretty much as written, and served it over mashed potatoes with sautéed greens. I’ll be making this again and again!

      Reply
      • Vegan Richa Support

        May 04, 2021 at 9:35 am

        Awesome

        Reply
    5. Valerie

      April 15, 2021 at 4:38 pm

      Sauce was not bad. Very popular generic vegan cheese sauce, nothing special. Marinade was terrible though and I am far from a picky eater, so I was really disappointed. Way too salty. Excess was left out too…also makes way too much for only 2/3 portobello mushrooms. I’ve made a ton of vegan recipes, and in all honesty, I believe this should be revised.

      Reply
      • Richa

        April 15, 2021 at 8:15 pm

        Sorry it didn’t work out. 100s of people have made it without change. Maybe something went wrong jn measuring? Or the mushrooms were small?

        Reply
    6. Eric

      February 20, 2021 at 9:20 pm

      Hi. Mine turned out good except the sauce was a bit too sour or is that supposed to be the dominant flavor? I had to sub the white wine with something else(either balsamic vinegar or apple cider) since we didn’t have white wine.

      Reply
      • Richa

        February 21, 2021 at 1:12 am

        The apple cider will make it sour. Just add more broth instead of wine

        Reply
    7. Maneta S

      February 14, 2021 at 6:31 pm

      5 stars
      I made this for the main dish in our anniversary dinner, tonight & My LORD this was an absolute banger of a recipe! I cannot wait to make this again and again and share it with everyone I know because it is THAT good!!! I served it over a bed of wild rice to go with the extra garlic sauce (highly recommend)

      Thanks for sharing this beautiful arrangement of flavors & helping make our evening extra special
      <3

      Reply
      • Vegan Richa Support

        February 15, 2021 at 9:25 am

        bang on!

        Reply
    8. Eric

      January 24, 2021 at 1:00 pm

      Instead of grilling, can steamed portabellos work also?

      Reply
      • Vegan Richa Support

        January 25, 2021 at 1:53 pm

        that would work also

        Reply
    9. Kristina

      January 09, 2021 at 7:57 am

      5 stars
      Delicious! I served over grilled slices of polenta. Will definitely make this again.

      Reply
      • Vegan Richa Support

        January 09, 2021 at 7:12 pm

        sounds yummy – thanks!!

        Reply
    10. Sydney

      December 29, 2020 at 6:29 pm

      5 stars
      Made this 3 times now! So tasty everytime! Instead of blending cashews, I actually just use 1/2 cup of cream (I’m not vegan). AMAZING!

      Reply
      • Vegan Richa Support

        December 31, 2020 at 10:21 am

        Excellent ! thanks for stopping by

        Reply
    11. Alan Gale

      December 21, 2020 at 3:36 am

      5 stars
      Looks great. I am definately going to make this!

      Reply
      • Vegan Richa Support

        December 22, 2020 at 12:46 pm

        Excellent !

        Reply
    12. Gail

      December 20, 2020 at 12:40 pm

      Great recipe! How long can any leftover sauce be kept in the fridge?

      Reply
      • Vegan Richa Support

        December 21, 2020 at 11:59 am

        3 days

        Reply
    13. Alyssa

      November 26, 2020 at 8:53 pm

      Amazing!! Used it for thanksgiving today and sooo good. Had leftover marinade and used on other food too like mashed potatoes.

      Reply
      • Vegan Richa Support

        November 26, 2020 at 9:58 pm

        Perfect! I’m so glad that you enjoyed a Thanksgiving meal

        Reply
    14. Samantha

      November 26, 2020 at 5:14 pm

      5 stars
      Delicious recipe! I added a little miso paste for the creamy garlic sauce and it was nice 🙂 thanks for another awesome recipe

      Reply
      • Vegan Richa Support

        November 26, 2020 at 10:03 pm

        great idea! thankyou for your awesome feedback & rating

        Reply
    15. Daniel Sadler

      November 07, 2020 at 6:44 pm

      5 stars
      This was incredible, we loved it. We will make this again.

      Reply
    16. Sylvia

      October 27, 2020 at 10:59 am

      I have made this recipe quite a few times and every time it has been a hit. We love it and tonight I’m introducing it to
      my Brother & Sister in law.

      Reply
      • Vegan Richa Support

        October 27, 2020 at 11:16 am

        excellent! I’m sure it will be a winner =). enjoy

        Reply
    17. Tammy

      October 25, 2020 at 4:00 pm

      5 stars
      This was great! I really enjoyed it. I didn’t change anything but forgot the white wine. Will definitely remember it next time! Would be great on top of a pasta dish.

      Reply
    18. Eric

      October 06, 2020 at 4:26 pm

      5 stars
      Fabulous result, for both the carnivore and the plant-based whole food eater. We used tamari, cut the garlic in the sauce in half, and didn’t happen to have any wine. Once the sauce was blended, I heated it to thicken by deglazing it in the pan I seared the mushrooms in. Does require generous amounts of salt and pepper. Recipe as is makes much more sauce than you’ll need for the mushrooms, so we added some tossed pasta as a side dish (but left the mushrooms whole, as the “main course”).

      Reply
      • Richa

        October 06, 2020 at 10:38 pm

        Awesome

        Reply
    19. Lyndsey Carter

      October 03, 2020 at 8:28 am

      5 stars
      I doubled the recipe and served it over GF pasta and used tamari because I was out of GF Worcestershire sauce. It was delicious. My kids loved it.

      Reply
      • Richa

        October 04, 2020 at 6:34 am

        Awesome

        Reply
    20. Maddie

      September 27, 2020 at 8:07 am

      5 stars
      Absolutely loved this recipe. My first try came out excellent. I used a cast iron skillet for grill marks that did not work, so in the oven it went and it tasted amazing.

      Thank you for the recipe, my husband loved it too.

      Reply
    21. Doreen

      September 06, 2020 at 7:48 pm

      Your Facebook recipes all look delicious, it’s a shame they are not in your veganricha cook book that I have just purchased after seeing so many tasty recipes on Facebook.

      Reply
      • Richa

        September 07, 2020 at 1:45 pm

        Books can have only 100-150 recipes. My blog has been around for 10 years now and has 1200+ recipes . So can’t fit 🙂

        Reply
    22. Marcia Patterson

      August 16, 2020 at 10:20 pm

      5 stars
      Delicious!! Wish i had a couple more mushrooms to eat more!! Served with mashed potatoes and the gravy was yummy on those as well. Thanks for all you do, you were on of the first websites i used 3 years ago when I went mostly vegan😊 love your recipes!

      Reply
      • Vegan Richa Support

        August 18, 2020 at 12:37 pm

        thanks for your continued support, Marcia!! makes me happy

        Reply
    23. Stephanie

      July 01, 2020 at 5:24 pm

      5 stars
      I am allergic to nuts so I used pumpkin seeds instead of the cashews. I grilled the portabella mushrooms and then sliced them and placed them on top of pasta that was tossed in the sauce. Delicious.

      Reply
      • Vegan Richa Support

        July 01, 2020 at 7:57 pm

        What a great idea! So glad you enjoyed this!

        Reply
    24. Damaris

      June 09, 2020 at 11:09 am

      5 stars
      This recipe blew my mind! The sauce is so creamy and flavorful, I added a small dash of dry thyme and Worcestershire while it thickened. I’ll be using this sauce to compliment an array of dishes in the future. The mushrooms soak up the marinade so well and the char from the grill put me over the top in heaven. I can’t wait to share this recipe with friends and family! Thank You

      Reply
      • Vegan Richa Support

        June 09, 2020 at 12:16 pm

        Thank you for stopping by!

        Reply
    25. Rose

      May 28, 2020 at 6:38 pm

      My young adult daughter has not been crazy about mushrooms for years. She tasted this and really liked it!

      Reply
      • Vegan Richa Support

        May 28, 2020 at 7:23 pm

        wow! That’s great =). so easy to impart so much flavour with grilling, right?

        Reply
    26. Diva Chugani

      May 28, 2020 at 3:34 am

      Hello! Thank you! Everyone loved it but yes.. too much balsamic vinegar:)) served with toasted multigrain bread:)

      Reply
      • Vegan Richa Support

        May 28, 2020 at 7:46 pm

        you’re welcome

        Reply
    27. Claudia

      May 20, 2020 at 10:47 pm

      5 stars
      These mushrooms were amazing! I had them with mashed potatoes. I need to make them again! The sauce had a richness to it.

      Reply
      • Vegan Richa Support

        May 21, 2020 at 2:50 pm

        Everything is good with mashed potatoes! Thanks for stopping by!

        Reply
    28. Krisgren

      May 18, 2020 at 6:16 am

      5 stars
      This was so far the best portabello I’ve had. The marinade was excellent. We grilled them on the bbq and then served with the sauce and not a complaint from the vegetarians, will be making this again for sure. Thanks

      Reply
      • Vegan Richa Support

        May 18, 2020 at 1:07 pm

        perfect!

        Reply
    29. B D Johnson

      May 17, 2020 at 1:56 am

      Anyone tried this in a burger?

      Reply
    30. Heather

      April 07, 2020 at 7:25 pm

      5 stars
      ⭐️ ⭐️⭐️⭐️⭐️ BEST DISH EVER! I’d pay $50 for this at a restaurant. It’s THAT good! Dang. You’d never know it’s vegan either. That sauce was the most delicious!! I served it with vegan mashed potatoes and sautéed spinach. Absolutely perfect. Thank you!!

      Reply
      • Damaris

        June 09, 2020 at 11:11 am

        100% agree

        Reply
    31. Sandi R.

      January 06, 2020 at 8:20 pm

      5 stars
      I just made this, so tasty. The sauce was really thick. I made extra for a pasta sauce for later. I’ll add water, maybe that will help. I’m definitely going to add it to the rotation. My daughter asked for seconds, thanks for the recipe.

      Reply
      • Richa

        January 06, 2020 at 10:20 pm

        Awesome! yes th sauce can thicken quickly depending on the stove, pan and heat. Just add more water to thinit out

        Reply
    32. Breana

      December 30, 2019 at 1:36 pm

      5 stars
      Made this once so far…..my family raved about it and requested it be put in the weekly rotation. It was delicious!!!

      What do you think about letting the mushrooms marinate for 2-3 hrs or overnight?

      Reply
      • Richa

        December 30, 2019 at 1:54 pm

        yes marinate away, Longer is tastier

        Reply
    33. Holly Janz

      December 14, 2019 at 8:06 am

      Has anyone tried freezing the garlic sauce?

      Reply
      • Richa

        December 14, 2019 at 12:20 pm

        i havent. You can freeze it, it will tend to get icy. so when it thaws, you’ll have to whisk it well during reehating.

        Reply
        • Holly Janz

          December 27, 2019 at 8:12 am

          Freezing the sauce, thawing and reheating worked great!

          Reply
          • Richa

            December 27, 2019 at 11:33 am

            cool! thanks!

            Reply
    34. Marcia

      December 08, 2019 at 9:37 pm

      5 stars
      That was so tasty! used the additional sauce on mashed potatoes, yum!! I i will share this with our Vivacious Vegan Supper Club group on Facebook. Thank you for your great recipes!!

      Reply
      • Richa

        December 09, 2019 at 10:54 am

        Thanks!

        Reply
    35. Margo Pineau

      October 25, 2019 at 5:46 pm

      5 stars
      Excellent recipe. My vegan daughter, carnivore husband and myself (vegetarian) devoured these with a side of salad and some organic sauteed zucchini. Mmm! Delicious. Will definitely make again.

      Reply
      • Richa

        October 25, 2019 at 5:53 pm

        ah seems like the cider wasnt reduced enough. with the extra moisture, the batter might have been too thin, hence th gummyness. Just add 2 to 4tbspmoreflour until it starts toget slightly stiff. Reduce the cider toa tbsp or so more than 3/4 cup

        Reply
        • ShUri

          May 15, 2020 at 11:07 pm

          i love you

          Reply
      • Richa

        October 25, 2019 at 5:54 pm

        yay!

        Reply
    36. Veronica

      October 01, 2019 at 4:35 pm

      Hi! This looks so amazing, I was curious if this space holds well? Could I make the day before and reheat&serve next day?

      Reply
      • Richa

        October 01, 2019 at 7:04 pm

        The sauce will thicken a bit, mushrooms will be fine

        Reply
        • Natalie

          April 13, 2020 at 7:06 am

          5 stars
          Excellent recipe! My daughter and I made this for dinner last night. It all came together easily which was perfect because I’m trying to teach her that cooking healthy veg meals isn’t complicated or time consuming. We followed the recipe as is but added white kidney beans to the sauce to increase the protein without altering the flavour too much (we didn’t blend in the beans; they stayed whole). We’ll definitely be making this again!

          Reply
    37. MJ

      July 25, 2019 at 6:15 pm

      My meat eating husband gave this 5 stars… suggested adding cilantro in leau of basil. So happy I found your sight.

      Reply
      • Richa

        July 25, 2019 at 7:13 pm

        awesome!

        Reply
    38. MJ

      July 25, 2019 at 6:13 pm

      5 stars
      My meat eating husband gave this 5 stars… suggested adding mushrooms and felt the cilantro was a great touch. So happy I found your sight.

      Reply
      • Eric

        January 24, 2021 at 12:55 pm

        Sounds good….Can tapioca starch replace the flour?

        Reply
        • Vegan Richa Support

          January 25, 2021 at 1:58 pm

          yes

          Reply
    39. Sally

      July 17, 2019 at 10:29 am

      5 stars
      This was delicious! I used vermouth instead of white wine and didn’t have any flour or starch it but it still worked. I had it with broccoli and pasta, totes lush! Thanks for sharing 😋

      Reply
      • Richa

        July 17, 2019 at 12:23 pm

        Awesome!

        Reply
    40. Randee

      June 19, 2019 at 3:44 pm

      This sounds so good! I have a question: Is there something I can use instead of the white wine?

      Reply
      • Richa

        June 19, 2019 at 3:51 pm

        broth.

        Reply
    41. Trying vegan for the first time!

      June 11, 2019 at 5:40 pm

      5 stars
      LOVED IT! Used the original recipe and had brown rice as a base to add a few more carbs. It was delicious- thank you!

      Reply
      • Richa

        June 11, 2019 at 5:51 pm

        awesome!

        Reply
    42. Donna Poyner

      June 09, 2019 at 4:55 pm

      5 stars
      The sauce is soooo good! I used pumpkin seeds instead of the cashews. I also put chopped fresh basil directly into the simmering sauce instead of just as a topping at serving time. I doubled the recipe so I could have leftovers – so glad I did that! Will definitely make this again!

      Reply
      • Richa

        June 09, 2019 at 6:18 pm

        awesome!

        Reply
    43. Lynn

      May 14, 2019 at 9:49 am

      It says 1 tsp. Then (1tbsp) olive oil? Which one?

      Reply
      • Richa

        May 14, 2019 at 10:05 am

        oops the conversion to metric portion of the widget is messing it up. 1 tsp is sufficinet

        Reply
    44. Susanna

      April 17, 2019 at 12:09 pm

      Can you use a fortified white wine such as a dry sherry?

      Reply
      • Richa

        April 17, 2019 at 12:21 pm

        yes

        Reply
    45. Carolyn Adkins

      April 01, 2019 at 9:43 am

      Can I skip the yeast?

      Reply
      • Richa

        April 01, 2019 at 3:05 pm

        yes

        Reply
    46. Jacqueline Marie

      February 23, 2019 at 1:58 pm

      5 stars
      Sooooo good! Followed exactly. Had enough sauce left over to enjoy some pasta tomorrow. Yummy! 😋

      Reply
      • Richa

        February 23, 2019 at 2:12 pm

        awesome!

        Reply
    47. Marie

      February 08, 2019 at 11:53 am

      4 stars
      Made this recipe today, used 1-1/2c water as suggested for the creamy sauce and it came out way too watery, and also the ratio seemed way off, I had too much sauce for the amount of mushroom there was. Other than that the flavors of this recipe were great, I would totally make this again but adjust the amount of water and amount of sauce made!! Delicious recipe!

      Reply
      • Richa

        February 08, 2019 at 1:12 pm

        we usually get pretty big portobellos so the sauce is just right amount. it might be the pan and stove etc and you might need a few mins longer cooking time to thicken as well as evaporate some liquid, or use 1 cup water. you can use the sauce as another meal if its still left with some cooked pasta

        Reply
        • Marie

          February 08, 2019 at 5:22 pm

          I will try that next time thanks! ☺️

          Reply
    48. Miri

      January 27, 2019 at 12:16 pm

      5 stars
      Absolutely amazing! thank you VeganRicha! All the family loved it.

      Reply
      • Richa

        January 27, 2019 at 11:03 pm

        thanks!

        Reply
    49. Samantha McPherson

      January 18, 2019 at 5:36 pm

      5 stars
      Didn’t change a thing and this was amazing! My husband (not vegan) found this recipe and suggested it for dinner tonight. Me (vegan) was wondering if 1/4 cup of cashews was enough because I love my cashew sauces! Haha. But it’s perfect as is! Hubby even fired up the grill to do the mushrooms proper.

      Perfect with a side of asparagus and a scoop of rice to soak up the delicious juices.

      Reply
      • Richa

        January 18, 2019 at 5:43 pm

        awesome!

        Reply
    50. Sophie

      January 16, 2019 at 4:00 pm

      Hi, I loved your recipe for the sauce! It was quite amazing. Sorry to say we didn’t like the portobello mushroom marinade. Either I put too much balsamic vinegar or there is too much for the recipe. I served the mushroom and sauce over pasta. I will definitely make the sauce again!!!!
      Thanks again 😊

      Reply
      • Richa

        January 16, 2019 at 4:51 pm

        hmm it should get cooked out. fish out the mushrooms leaving the marinade behind and also cook longer, also use less, maybe a tsp or so or omit it. theres a lot of flavor in the marinade already.

        Reply
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    Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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    Vegan Richa 's Indian Kitchen Cookbook

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