Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Mushrooms and Soyrizo in Garlic White Wine Sauce
with baguette / mixed greens and grape salad

Active: 35 min Total: 35 min
Button mushrooms and soyrizo sauteed in a garlic white wine sauce create a saucy stew perfect for dipping crusty bread. Enjoy this flavorful vegetarian meal with a fresh mixed greens and grape salad on the side.


Mushrooms in Garlic White Wine Sauce:
  • Bell peppers, red - 1 , chopped
  • Garlic - 4 cloves , chopped
  • Mushrooms, any button - 16 oz , halved
  • Parsley - 2 Tbsp , chopped
  • Oil, cooking - 1 Tbsp
  • Soyrizo (find in the same section where tofu is kept) - 8 oz
  • Stock, any type - 2 cups
  • Wine, white (sub stock) - 1/2 cup
  • Lemons - 1/2 , juice of
  • Baguette, small - 1
Mixed Green Salad with Grapes and Pecans:
  • Pecans, halves - 1/2 cup , toasted and chopped
  • Grapes, red or green - 1 cup , halved
  • Lemon juice - 2 tsp
  • Honey - 1 tsp
  • Oil, olive - 2 Tbsp
  • Mixed greens - 4 oz


  1. Pecans - Skip this step if you’re short on time. Toast pecan halves in a dry pan or skillet, stirring frequently until fragrant, about 3 minutes. When cool enough to handle, roughly chop. (Can be done up to 5 days ahead)
  2. Bell peppers / Garlic - Prep as directed. Store in separate containers. (Can be done up to 5 days ahead)
  3. Grapes / Mushrooms / Parsley - Prep as directed. Store in separate containers. (Can be done up to 2 days ahead)

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More


  1. Heat a Dutch oven or pot over medium-high heat. Add cooking oil and then bell peppers and mushrooms to heated oil. Saute until bell peppers are tender and mushrooms are turning golden brown, 3 to 4 minutes. Add soyrizo and garlic and saute until fragrant, about 2 minutes.
  2. Add stock and wine. Cover and simmer until mushrooms are very tender, 6 to 8 minutes. Season with salt and pepper.
  3. While mushrooms cook, whisk together lemon juice (the portion for the salad), honey and olive oil. Toss with greens, grapes and pecans.
  4. Finish mushrooms with lemon juice (the portion for the mushrooms) and garnish with parsley. Enjoy with torn up bread and salad on the side.



0 reviews