A Festive Fall Meal

When you make this one, you may want to play a little Adele and pour yourself a good glass of Shiraz.  It takes a little time, but is so worth it!  I made this dish last Sunday evening for some carnivorous family members.  They left my house with a smile and a very full belly!


  • 5 large portobello mushroom caps
  • 4 medium sized potatoes*, quartered and cooked
  • 1 tablespoon coconut oil
  • 1 medium onion
  • 1-3 cloves garlic, minced
  • dairy-free butter (I used Earth Balance)
  • 1/3 cup milk  (I used an unsweetened, organic almond milk)
  • grated cheese (I used cheddar flavoured daiya cheese)
  • sea salt and pepper
  • red wine for drizzling
  • parsley for garnish

Saute onion in coconut oil and set aside.  Mash cooked potatoes with butter, milk, salt and garlic in a mixing bowl.  Set aside.  Wipe mushrooms clean with a paper towel and place on a baking sheet.  Lightly drizzle some wine on the baking sheet and over the mushrooms.  Top mushrooms with cheese, mashed potato and sauteed onions.  Bake at 400 degrees Faranheit for about 10 minutes.  Garnish with parsley and fresh pepper.  Serve with mushroom gravy, a mixed green salad or squash soup.

*Instead of potatoes, try mashed squash!


  • 4 cups fresh mushrooms (any kind)
  • 1/3 cup arrowroot flour
  • 1/3 cup nutritional yeast flakes*
  • 1 1/2 cup water
  • 1 cup dry white wine
  • 2 tablespoons gluten-free soy sauce (I used Bragg liquid soy seasoning)
  • 1/2 teaspoon sea salt
  • 1 teaspoon and a bit more thyme
  • chopped parsley

Steam fry mushrooms until brown and tender.  Set aside.  In a sauce pan over high heat, stir arrowroot flour and nutritional yeast flakes until it smells toasty. (At this point, do not get distracted and pour yourself another glass of Shiraz!).  Whisk in water, wine, soy sauce, salt and thyme.  Stir gravy constantly until it thickens and begins to boil.  Reduce heat and simmer for 2-5 minutes.  Pour over cooked mushroom caps and add chopped parsley or thyme leaves for garnish.

*Nutritional yeast is a yellow inactive yeast with a nutty cheesy flavour.  It is a good source of protein and B complex vitamins.  Try sprinkling some nutritional yeast over hot popcorn or pasta for that cheesy flavour.

6 thoughts on “A Festive Fall Meal

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s