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

Name: Mushrooms and Soyrizo in Garlic White Wine Sauce
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 Bell peppers, red, chopped; 4 cloves Garlic, chopped; 16 oz Mushrooms, any button, halved; 2 Tbsp Parsley, chopped; 1 Tbsp Oil, cooking; 8 oz Soyrizo (find in the same section where tofu is kept); 2 cups Stock, any type; 1/2 cup Wine, white (sub stock); 1/2 Lemons, juice of; 1 Baguette, small; 1/2 cup Pecans, halves, toasted and chopped; 1 cup Grapes, red or green, halved; 2 tsp Lemon juice; 1 tsp Honey; 2 Tbsp Oil, olive; 4 oz Mixed greens

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

Mushrooms and Soyrizo in Garlic White Wine Sauce

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.

Ingredients

Metric

Servings:

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

Prep

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)
Bell peppers / Garlic - Prep as directed. Store in separate containers. (Can be done up to 5 days ahead)
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

Make

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.
Add stock and wine. Cover and simmer until mushrooms are very tender, 6 to 8 minutes. Season with salt and pepper.
While mushrooms cook, whisk together lemon juice (the portion for the salad), honey and olive oil. Toss with greens, grapes and pecans.
Finish mushrooms with lemon juice (the portion for the mushrooms) and garnish with parsley. Enjoy with torn up bread and salad on the side.

Reviews

Ratings

0 reviews