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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.

Tags

Ingredients

Servings:
4
Metric
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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  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)

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Make

  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.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (67)
Gluten-free (2)
Paleo (10)
Vegetarian (21)

37 reviews

Made with chorizo and vegetable stock. Very good, but would use a richer stock next time.

By: Sundi
Posted: Apr 13, 2017
Diet: Paleo
0 Helpful

Definitely a favorite! Easy but looks impressive!

By: Grace
Posted: Feb 21, 2017
Diet: Original
0 Helpful

This was my first time making mussels and I can't believe how easy it was! My husband helped and agreed it was so tasty and easy. The kids (ages 2 and 5) even gobbled it up!

By: Jeannie
Posted: Jun 06, 2016
Diet: Paleo
0 Helpful

I had never made mussels before. It was super easy. I added a bag of frozen wild mushrooms with the mussels (borrowing from the veg option) and it was really good.

By: Jessica
Posted: May 15, 2016
Diet: Original
0 Helpful

Great if you can find fresh mussels

By: Thomas
Posted: May 09, 2016
Diet: Original
0 Helpful

Always love mussels! I used pancetta. Still haven't made one to match my favorite recipe ever (yellowish onion broth...OMG YUM), but still love the variations of this dish. Really enjoyed grapes in the salad, too.

By: Angela
Posted: May 02, 2016
Diet: Original
0 Helpful